Chemistry, Stability and Bioavailability of Resveratrol
Antonio Francioso, Paola Mastromarino, Alessandra Masci, Maria d'Erme and Luciana MoscaAffiliation:
Department of Biochemical Sciences, Sapienza University of Roma, p.le Aldo Moro, 5, 00185 Roma, Italy.
AbstractResveratrol is a bioactive polyphenol found in many vegetables. It is well known for its multiple pharmacological activities, such as anti-inflammatory, antioxidant, antimicrobial, anticancer, neuroprotective and cardioprotective effects. In vitro evidence of resveratrol efficacy is widespread, however, many concerns regarding its effectiveness in vivo arise from its poor stability in vitro and bioavailability following oral ingestion. This review focuses on the in vitro stability, with special focus on the photochemical stability of resveratrol, and on the therapeutic perspectives of this molecule due to its low bioavailability.
Bioavailability, isomerisation, oxidation, phenantrenic derivatives, photochemical reactions, resveratrol.
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