Biological effects of resveratrol.
Level 5 - mechanism / opinion, no new human data
Narrative review synthesizing preclinical mechanisms and chemical properties without original human trial data.
PubMed 10680575 · doi:10.1016/s0024-3205(99)00410-5
What was done
Narrative review summarizing the dietary sources, isomer concentrations, and proposed biological properties of resveratrol (3,4',5-trihydroxystilbene), focusing on its presence in wine and mechanistic actions related to cardiovascular protection, inflammation, and cancer.
What was found
The trans-isomer of resveratrol in red wine generally ranges between 0.1 and 15 mg/L, whereas white wine contains minimal amounts due to the compound being localized to grape skins rather than flesh. Resveratrol acts as an antioxidant, phytoestrogen, and phytoalexin that modulates lipid metabolism, inhibits low-density lipoprotein (LDL) oxidation, inhibits platelet aggregation, and displays anti-inflammatory and anticancer properties. No human quantitative outcome figures are provided in the abstract.
Why it matters
This review outlines the early biological rationale for how red wine polyphenols may contribute to cardiovascular prevention and other health effects.
Limits
This is a non-systematic narrative review providing mechanistic and chemical observations rather than clinical trial data. The abstract notes that unknown bioavailability and metabolic pathways preclude definitive conclusions regarding the health benefits of dietary intake.
Cited by
- supports The amount of resveratrol in red wine ranges from about 0.03 milligrams to 1 milligram per glass.