Resveratrol in wines – potent antioxidant responsible for “French Paradox”

Stilbenes belong to the non-flavonoid class of wine phenolic compounds and resveratrol is the major stilbene present in grapes and wines. Resveratrol occurs in two isomeric forms, the trans- and cis-configured isomers. Trans-resveratrol or trans-3,5,40-trihidroxystilbene is the most abundant form being mainly located in grape skins. Glucoconjugated forms of trans- and cis- resveratrol are known as piceids. Generally, stilbenes are known as phytoalexins which can be biosynthesised from grapevines as a defense to fungal diseases, such as Botrytis cinerea, or abiotic stress and UV irradiation. The antioxidant and antimicrobial efficiency of resveratrol provide health benefits, such as the prevention of cardiovascular diseases, arteriosclerosis and cancer. Originally, epidemiological studies indicated an inverse relationship between moderate wine consumption and the risk of coronary heart disease, the so-called ‘‘French Paradox”. The proposed therapeutic attributes and the mode of molecular actions of resveratrol are not established yet. The recent pharmacologic efforts emphasized the poor bioavailability of resveratrol which influences the transition between body systems in humans. Red wines can be good source of resveratrol, but Resveratrol-enriched supplements might be suitable to allow daily uptake of therapeutically relevant doses (currently presumed to be 1 g) that are not obtainable by conventional foods or beverages.