Antioxidant effects of resveratrol in cardiovascular, cerebral and metabolic diseases

Albino Carrizzo, Maurizio Forte, Antonio Damato, Valentina Trimarco, Francesco Salzano, Michelangelo Bartolo, Anna Maciag, Annibale A. Puca, Carmine Vecchione

Research output: Contribution to journalArticle

Abstract

Resveratrol-a natural polyphenolic compound-was first discovered in the 1940s. Although initially used for cancer therapy, it has shown beneficial effects against most cardiovascular and cerebrovascular diseases. A large part of these effects are related to its antioxidant properties. Here we review: (a) the sources, the metabolism, and the bioavailability of resveratrol; (b) the ability of resveratrol to modulate redox signalling and to interact with multiple molecular targets of diverse intracellular pathways; (c) its protective effects against oxidative damage in cardio-cerebro-vascular districts and metabolic disorders such as diabetes; and (d) the evidence for its efficacy and toxicity in humans. The overall aim of this review is to discuss the frontiers in the field of resveratrol's mechanisms, bioactivity, biology, and healthrelated use.

Original languageEnglish
Pages (from-to)215-226
Number of pages12
JournalFood and Chemical Toxicology
Volume61
DOIs
Publication statusPublished - Nov 2013

Keywords

  • Antioxidant
  • Brain
  • Cardiovascular
  • Diabetes
  • Nitric oxide
  • Oxidative stress

ASJC Scopus subject areas

  • Food Science
  • Toxicology

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