The biological responses to resveratrol and other polyphenols from alcoholic beverages

Brown, Lindsay and Kroon, Paul A. and Das, Dipak K. and Das, Samarjit and Tosaki, Arpad and Chan, Vincent and Singer, Manfred V. and Feick, Peter (2009) The biological responses to resveratrol and other polyphenols from alcoholic beverages. Alcoholism: Clinical and Experimental Research, 33 (9). pp. 1513-1523. ISSN 0145-6008

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Abstract

Although excessive consumption of ethanol in alcoholic beverages causes multi-organ damage, moderate consumption, particularly of red wine, is protective against all-cause mortality. These protective effects could be due to one or many components of the complex mixture of bioactive
compounds present in red wine including flavonols, monomeric and polymeric flavan-3-ols, highly colored anthocyanins as well as phenolic acids and the stilbene polyphenol, resveratrol. The therapeutic potential of resveratrol, firstly in cancer chemoprevention and then later for cardioprotection, has stimulated many studies on the possible mechanisms of action. Further indications for
resveratrol have been developed, including the prevention of age-related disorders such as neurodegenerative
diseases, inflammation, diabetes, and cardiovascular disease. These improvements are remarkably similar yet there is an important dichotomy: low doses improve cell survival as in cardio-and neuro-protection yet high doses increase cell death as in cancer treatment. Fewer studies
have examined the responses to other components of red wine, but the results have, in general, been similar to resveratrol. If the nonalcoholic constituents of red wine are to become therapeutic agents, their ability to get to the sites of action needs to be understood. This mini-review summarizes recent studies on the possible mechanisms of action, potential therapeutic uses, and bioavailability of the nonalcoholic constituents of alcoholic beverages, in particular resveratrol and other
polyphenols.

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Item Type:	Article (Commonwealth Reporting Category C)
Refereed:	Yes
Item Status:	Live Archive
Additional Information:	Files associated with this item cannot be displayed due to copyright restrictions.
Faculty/School / Institute/Centre:	Historic - Faculty of Sciences - Department of Biological and Physical Sciences (Up to 30 Jun 2013)
Faculty/School / Institute/Centre:	Historic - Faculty of Sciences - Department of Biological and Physical Sciences (Up to 30 Jun 2013)
Date Deposited:	12 Jun 2010 02:12
Last Modified:	13 Feb 2015 01:20
Uncontrolled Keywords:	polyphenols; resveratrol; alcoholic beverages; nonalcoholic constituents; cardiovascular disease
Fields of Research (2008):	11 Medical and Health Sciences > 1111 Nutrition and Dietetics > 111103 Nutritional Physiology
Fields of Research (2020):	32 BIOMEDICAL AND CLINICAL SCIENCES > 3210 Nutrition and dietetics > 321004 Nutritional science
Socio-Economic Objectives (2008):	E Expanding Knowledge > 97 Expanding Knowledge > 970111 Expanding Knowledge in the Medical and Health Sciences
Identification Number or DOI:	https://doi.org/10.1111/j.1530-0277.2009.00989.x
URI:	http://eprints.usq.edu.au/id/eprint/7747

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