Bioreactivity of resveratrol toward inflammation processes

Abstract

To adapt to or mount defenses against their often unfavorable environment, plants produce many non-energy compounds called secondary metabolites (e.g., flavonoids, polyphenols), numbering between 5,000 and 8,000 of such currently known substances. They protect against radiation, microbial infections, oxidizing stress, hydric, or chemical stress and even, through pigments and odorant molecules, enhance pollination, or protect against predators. Similarly, these plant microconstituents often provide valuable bioactive properties in humans and animals for essential physiological function (signaling, gene regulation, acquired or infectious disease prevention, etc.). The essential biochemical processes put in place by sometimes primitive organisms have been selected through evolution and are generally preserved in all living beings. With hindsight, this can be exemplified with the substance called resveratrol, the well-known polyphenol from grapes that plays an essential role in wine as an elicitor of the natural defenses, which, interestingly, has been shown to be a protector of health in humans. For some researchers, this is an anti-infectious agent against pathogenic microorganisms such as Botritis cinerea. In humans, it can delay, or even block, the appearance of predominant diseases such as atherosclerosis, diabetes, cancer and inflammation. At the same time, it is considered that regular consumption of green vegetables, fruits fiber, and fish proteins, accompanied by daily physical exercise has a protective effect against the appearance of disease and is consequently a factor of longevity. Grapes, like tea and coffee, soy, peanuts, cacao, apples, onions, cabbage, broccoli, tomato, almonds, olive oil, pomegranates, and red berries (blueberries, black currants, raspberries), etc., are rich in polyphenols (both colored and uncolored) and in vitamins possessing powerful antioxidant properties.