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Resveratrol

Resveratrol (3,4',5-trihydroxystilbene) is the main phenolic compound of the stilbene group. There are two isomers: cis-(Z) and trans-(E). The trans forms can undergo isomerisation to the cis form when exposed to ultraviolet radiation.

Resveratrol is present mainly in grapes and derived products such as wine, juice or “mosto”, but it can also be found in other sources, such as, peanuts, pistachios, nuts and some berries like blueberries.

The major resveratrol derivative is piceid (resveratrol-glucoside). The presence of resveratrol and piceid in grapes and derived products depends on the grape variety, degree of ripeness at harvest, fungal stress, climate, soil characteristics and process and technology used to winemaking.

This compound achieved special relevant in 2003 after the publications of the Dr. Sinclair’s group about its antiageing effect and on the weight control in a high-fat diet in experimental animals. However, studies conducted in humans don’t show this effect clearly.

Our research group has developed methods for the analysis of resveratrol in wine, grape juice and peanut butter samples by HPLC-UV and sensitive and selective analytical methods for identification and quantification of resveratrol metabolites in low density lipoprotein (LDL) and urine after moderate wine consumption by LC-MS/MS. Several randomized and controlled clinical trials have been carried out in collaboration with the IMIM and the Hospital Clinic of Barcelona in order to evaluate the effects of moderate red and white wine consumption. Sulfated and glucuronidated metabolites of resveratrol were found in both urine and LDL, from this results it can be concluded that these metabolites could be used as nutritional biomarkers to assess the biological effects of wine consumption.

GROUP PUBLICATIONS:

  • Llorach R, Urpí-Sardà M, Rotchés-Ribalta M, Rabassa M, Andrés-Lacueva C. Resveratrol: from dietary intake to promising therapeutic molecule. Agro Food Ind Hi-Tech. 2010;21(2):42-4.
  • Ortuño J, Covas MI, Farre M, Pujadas M, Fitó M, Khymenets O, Andrés-Lacueva C, Roset P, Joglar J, Lamuela-Raventós RM, de la Torre R. Matrix effects on the bioavailability of resveratrol in humans. Food Chem. 2010:120(4):1123-30.
  • Zamora-Ros R, Lamuela-Raventós RM, Estruch R, Andres-Lacueva C. Resveratrol, a new biomarker of moderate wine intake? Br J Nutr. 2009;101(1):148.
  • Urpi-Sarda M, Zamora-Ros R, Lamuela-Raventos R, Cherubini A, Jauregui O, de la Torre R, Covas MI, Estruch R, Jaeger W, Andres-Lacueva C. HPLC-tandem mass spectrometric method to characterize resveratrol metabolism in humans. Clin Chem. 2007;53(2):292-9
  • Zamora-Ros R, Urpí-Sardà M, Lamuela-Raventós RM, Estruch R, Vázquez-Agell M, Serrano-Martínez M, Jaeger W, Andres-Lacueva C. Diagnostic performance of urinary resveratrol metabolites as a biomarker of moderate wine consumption. Clin Chem. 2006;52(7):1373-80.
  • Urpí-Sardà M, Jáuregui O, Lamuela-Raventós RM, Jaeger W, Miksits M, Covas MI, Andres-Lacueva C. Uptake of diet resveratrol into the human low-density lipoprotein. Identification and quantification of resveratrol metabolites by liquid chromatography coupled with tandem mass spectrometry. Anal Chem. 2005;77(10):3149-55.
  • Ibern-Gómez M, Roig-Pérez S, Lamuela-Raventós RM, de la Torre-Boronat MC. Resveratrol and piceid levels in natural and blended peanut butters. J Agric Food Chem. 2000;48(12):6352-4.
  • González-Candelas L, Gil JV, Lamuela-Raventós RM, Ramón D. The use of transgenic yeasts expressing a gene encoding a glycosyl-hydrolase as a tool to increase resveratrol content in wine. Int J Food Microbiol. 2000;59(3):179-83.
  • Romero-Pérez AI, Ibern-Gómez M, Lamuela-Raventós RM, de La Torre-Boronat MC. Piceid, the major resveratrol derivative in grape juices. J Agric Food Chem. 1999;47(4):1533-6.
  • Juan ME, Lamuela-Raventós RM, de la Torre-Boronat MC, Planas JM. Determination of trans-resveratrol in plasma by HPLC. Anal Chem. 1999;71(3):747-50.
  • Lamuela-Raventós RM, Romero-Pérez AI, Betés-Saura C, Andres-Lacueva C, Buxaderas, S. Resveratrol and other phenolics in white wines from Spain. Biofactors. 1997;6:437-9.
  • Lamuela-Raventos RM, Romero-Perez AI, Waterhouse AL, Lloret M, Torre Boronat MC. Resveratrol and piceid levels in wine production and in finished wines. Wine: nutritional and therapeutic benefits. 1997:56-68.
  • Lamuela-Raventos RM, Waterhouse AL. Occurrence of resveratrol in selected California wines by a new HPLC method. J Agric Food Chem. 1993;41(1):521-3.