My Molecular Health
The Why Behind 'Eat Fruit & Vegetables
Benefits of Resveratrol and Pterostilbene to Crops and Their Potential Nutraceutical Value to Mammals
Resveratrol and its dimethoxylated derivative, pterostilbene, are produced by several plant species, including a few edible crops such as peanut (Arachis hypogaea L.), grapes (Vitis spp.), and blueberries (Vaccinium spp.), as well some plants used in traditional medicine. Both compounds are inducible, antimicrobial compounds with activity against both plant pathogenic bacteria and fungi, an activity apparently not directly related to their strong antioxidant activity. An amazing number of nutraceutical properties have been claimed for both compounds, including antioxidant, antiaging, anti-cholesterol, anticancer, antidiabetic and other beneficial activities. Most evidence supports the view that pterostilbene is more active for most of these effects, due in part to its greater biological availability. However, the amount of these compounds in most diets is insufficient to provide these health benefits. Dietary supplements of formulated pure compounds can now provide sufficient dietary levels for these effects, as transgenic crops in the future might also do.
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What is Resveratrol?
Resveratrol is a phytoalexin, which means it is a protective antibiotic produced in plants under stress, whether due to fungal attack, drought, ultraviolet irradiation, or inflammation. This molecule helps the plants to fight back and maintain health.
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Resveratrol in plants
Scientists became interested in resveratrol because of its antioxidant properties. Found in many varieties of plants, this polyphenolic compound was thought to possibly confer longevity, anti-inflammatory, heart-healthy, and anti-cancer properties through a variety of mechanisms.
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Resveratrol is abundant in the skin of red grapes, peanuts, and pistachios, as well as in berries, such as blueberries and cranberries, raspberries and mulberries, and cacao beans. It is also found in significant concentrations in red wine.
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While all red grapes contain resveratrol in their skins, purple or red grapes, as well as grapes from cooler regions, have a higher concentration of this compound as compared to that which is present in thin-skinned white or green grapes, or grapes from warmer countries. Moreover, thick-skinned Malbec or muscadine grapes have the highest concentration of all. Resveratrol is also found in the seeds, stems, and leaves of these grape vines.
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