Resveratrol: Is it really good for liver health?

Abstract

Context: Resveratrol is a natural occurring stilbene present in a limited number of dietary food products and beverages. It is assumed that resveratrol has health-promoting effects by lowering low-density lipoprotein (LDL) cholesterol, improving microcircu-lation, and inhibiting platelet aggregation. Altogether, these beneficial effects lower the risk of cardiovascular disease. The “French paradox” assumes that a diet with moderate consumption of red wine lowers the risk of cancer and cardiovascular disease. Based on its healthful activities, a large number of studies were performed during the last decades investigating potential biological effects of resveratrol on liver homeostasis and its potential application as a hepatoprotective drug. Objectives: The current study aimed at discussing the proposed therapeutic attributes of resveratrol on liver health and its postulated mode of activity. Evidence Acquisition: To conduct the current study, the PubMed full-text archive depository for articles presenting data on resveratrol in liver health and disease was searched. Results: Out of the 9268 published articles on resveratrol, a total of 742 articles focused on liver. Among them, 352 articles investigated potential therapeutic activities. Although some of the reported in vitro and in vivo benefits of resveratrol were highly encouraging, well-designed clinical studies were missing. Conclusions: Presently, it is still premature to advise nutritional supplementation of resveratrol to cure hepatic diseases. Moreover, uncritical recommendation to drink wine as a liver health-promoting beverage should be avoided.