Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia.
Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia.
Molecules. 2021 May 11;26(10):2834. doi: 10.3390/molecules26102834.
Resveratrol is a phytoalexin produced by many plants as a defense mechanism against stress-inducing conditions. The richest dietary sources of resveratrol are berries and grapes, their juices and wines. Good bioavailability of resveratrol is not reflected in its high biological activity in vivo because of resveratrol isomerization and its poor solubility in aqueous solutions. Proteins, cyclodextrins and nanomaterials have been explored as innovative delivery vehicles for resveratrol to overcome this limitation. Numerous in vitro and in vivo studies demonstrated beneficial effects of resveratrol in cardiovascular diseases (CVD). Main beneficial effects of resveratrol intake are cardioprotective, anti-hypertensive, vasodilatory, anti-diabetic, and improvement of lipid status. As resveratrol can alleviate the numerous factors associated with CVD, it has potential as a functional supplement to reduce COVID-19 illness severity in patients displaying poor prognosis due to cardio-vascular complications. Resveratrol was shown to mitigate the major pathways involved in the pathogenesis of SARS-CoV-2 including regulation of the renin-angiotensin system and expression of angiotensin-converting enzyme 2, stimulation of immune system and downregulation of pro-inflammatory cytokine release. Therefore, several studies already have anticipated potential implementation of resveratrol in COVID-19 treatment. Regular intake of a resveratrol rich diet, or resveratrol-based complementary medicaments, may contribute to a healthier cardio-vascular system, prevention and control of CVD, including COVID-19 disease related complications of CVD.
白藜芦醇是植物产生的一种植物抗毒素，作为应对应激诱导条件的防御机制。白藜芦醇含量最丰富的食物来源是浆果和葡萄、其果汁和葡萄酒。白藜芦醇的良好生物利用度并没有反映在其体内的高生物活性上，因为白藜芦醇会发生异构化，而且其在水溶液中的溶解度较差。蛋白质、环糊精和纳米材料已被探索作为白藜芦醇的创新输送载体，以克服这一限制。大量的体外和体内研究表明白藜芦醇对心血管疾病（CVD）有益。白藜芦醇摄入的主要有益作用是心脏保护、抗高血压、血管舒张、抗糖尿病和改善脂质状态。由于白藜芦醇可以减轻与 CVD 相关的许多因素，因此它有可能作为一种功能性补充剂，减轻因心血管并发症而预后不良的 COVID-19 患者的疾病严重程度。研究表明，白藜芦醇可以减轻 SARS-CoV-2 发病机制中涉及的主要途径，包括调节肾素-血管紧张素系统和血管紧张素转换酶 2 的表达、刺激免疫系统和下调促炎细胞因子的释放。因此，已经有几项研究预计将白藜芦醇应用于 COVID-19 的治疗中。经常摄入富含白藜芦醇的饮食或基于白藜芦醇的补充药物，可能有助于建立更健康的心血管系统，预防和控制 CVD，包括 COVID-19 疾病相关的 CVD 并发症。
