Effects of resveratrol and other wine polyphenols on vascular function: An update

Paolo Gresele, Chiara Cerletti, Giuseppe Guglielmini, Pasquale Pignatelli, Giovanni de Gaetano, Francesco Violi

Research output: Contribution to journalArticlepeer-review

Abstract

Several epidemiologic observations show that moderate wine drinking reduces cardiovascular morbidity and mortality. Wine contains several polyphenols, and among them, resveratrol in particular has been shown to exert a number of important biologic activities on the cardiovascular system that may contribute to the protective effects of wine. The mechanisms through which resveratrol and other wine polyphenols protect from ischemic cardiovascular events are many, but protection from oxidative stress and radical oxygen species production, a facilitating activity on nitric oxide production and activity and the ability to modulate the expression of adhesive molecules by blood cells and the vascular wall seem to be the most important. In this overview, the in vitro and in vivo evidence on the activity of resveratrol on vascular function and circulating blood cells, with a special emphasis on blood platelets, is thoroughly presented.

Original languageEnglish
Pages (from-to)201-211
Number of pages11
JournalJournal of Nutritional Biochemistry
Volume22
Issue number3
DOIs
Publication statusPublished - Mar 2011

Keywords

  • Atherosclerosis
  • Ischemic cardiovascular disease
  • Platelets
  • Resveratrol
  • Wine

ASJC Scopus subject areas

  • Biochemistry
  • Clinical Biochemistry
  • Molecular Biology
  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics

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