Gesundheitliche Vorteile der Verabreichung von Resveratrol
Sabina Galiniak✉, David Aebisher and Dorota Bartusik-Aebisher
Faculty of Medicine, Rzeszów University, Rzeszów, Poland
Resveratrol is a polyphenol that is abundant in grape skin and seeds. Food sources of resveratrol include wine, berries, and peanuts. This compound has many properties, including activity against glycation, oxidative stress, inflammation, neurodegeneration, several types of cancer, and aging. Because resveratrol is generally well-tolerated, it is believed to be a promising compound in preventing many diseases, such as diabetes and its complications. Unfortunately, this compound exhibits low bioavailability and solubility. The aim of this review is to summarize the latest information on the multiple effects of resveratrol on health and the benefits of its intake, based on in vitro and in vivo studies in animals and humans.
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Key words: resveratrol, glycation, oxidative stress, polyphenol
