Resveratrol and anti-atherogenic effects. (18th August 2015)

• Record Type: Journal Article
• Authors: Riccioni, Graziano; Gammone, Maria Alessandra; Tettamanti, Guido; Bergante, Sonia; Pluchinotta, Francesca Romana; D'Orazio, Nicolantonio
• Is Part Of: International journal of food sciences and nutrition. Volume 66:Number 6(2015)
• Page Start: 603
• Page End: 610
• Publication Date: 2015-08-18
• Subjects: Anti-inflammatory -- antioxidant -- atherosclerosis -- cardiovascular disease -- lipids -- polyphenol -- prevention; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2015.1077796
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: The role of inflammation and oxidative stress in atherosclerosis development has been increasingly well recognized over the past decade. Inflammation has a significant role at all stages of atherosclerosis, including initiation, progression and plaque formation. Resveratrol is a naturally occurring polyphenolic compound found in grape products, berry fruits and red wine. Its ability to behave therapeutically as a component of red wine has attracted wide attention. Accumulating evidence suggests that it is a highly pleiotropic molecule that modulates numerous targets and molecular functions. Epidemiological studies indicate that the Mediterranean diet, rich in resveratrol, is associated with a reduced risk of atherosclerosis. Resveratrol is believed to decrease circulating low-density lipoprotein cholesterol levels, reduce cardiovascular disease risk; it reduces lipid peroxidation, platelet aggregation and oxidative stress. Resveratrol is considered a safe compound, since no significant toxic effects have been demonstrated after administration of a broad range of concentrations, and an effective anti-atherogenic agent.