Navarro Gemma, Martínez-Pinilla Eva, Ortiz Raquel, Noé Véronique, Ciudad Carlos J, Franco Rafael
CIBERNED, Centro de Investigación Biomédica en Red sobre Enfermedades Neurodegenerativas, Inst. de Salud Carlos III, Madrid, Spain.
Inst. of Biomedicine of the Univ. of Barcelona (IBUB), Barcelona, Spain.
Compr Rev Food Sci Food Saf. 2018 Jul;17(4):808-826. doi: 10.1111/1541-4337.12359. Epub 2018 May 30.
This paper reviews the potential of stilbenoids as nutraceuticals. Stilbenoid compounds in wine are considered key factors in health-promoting benefits. Resveratrol and resveratrol-related compounds are found in a large diversity of vegetal products. The stilbene composition varies from wine to wine and from one season to another. Therefore, the article also reviews how food science and technology and wine industry may help in providing wines and/or food supplements with efficacious concentrations of stilbenes. The review also presents results from clinical trials and those derived from genomic/transcriptomic studies. The most studied stilbenoid, resveratrol, is a very safe compound. On the other hand, the potential benefits of stilbene intake are multiple and are apparently due to downregulation more than upregulation of gene expression. The field may take advantage from identifying the mechanism of action(s) and from providing useful data to show evidence for specific health benefits in a given tissue or for combating a given disease.
本文综述了芪类化合物作为营养保健品的潜力。葡萄酒中的芪类化合物被认为是促进健康益处的关键因素。白藜芦醇及与白藜芦醇相关的化合物存在于多种植物产品中。不同葡萄酒之间以及不同季节的葡萄酒中芪类成分各不相同。因此，本文还综述了食品科学技术和葡萄酒行业如何有助于提供含有有效浓度芪类化合物的葡萄酒和/或食品补充剂。该综述还展示了临床试验结果以及来自基因组/转录组学研究的结果。研究最多的芪类化合物白藜芦醇是一种非常安全的化合物。另一方面，摄入芪类化合物的潜在益处是多方面的，且显然是由于基因表达下调而非上调所致。该领域可以通过确定作用机制以及提供有用数据来证明在特定组织中的特定健康益处或对抗特定疾病，从而从中受益。
