Resveratrol
Mar. 19th, 2013 01:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cotyaResveratrol 700mcg (in highly appreciated by my body and my brain Nature's Way, Alive!, Women's Energy, Multivitamin · Multimineral, 50 Tablets)
http://en.wikipedia.org/wiki/Resveratrol
The effects of resveratrol are currently a topic of numerous animal and human studies. Its effects on the lifespan of many model organisms remain controversial, with uncertain effects in fruit flies, nematode worms and short-lived fish. In mouse and rat experiments, anticancer, anti-inflammatory, blood sugar-lowering and other beneficial cardiovascular effects of resveratrol have been reported. In humans, however, while reported effects are generally positive, resveratrol may have lesser benefits.
In one positive human trial, extremely high doses (3–5 g) of resveratrol, in a proprietary formulation designed to enhance its bioavailability, significantly lowered blood sugar.
The groups of Howitz and Sinclair reported in 2003 in the journal, Nature, that resveratrol significantly extends the lifespan of the yeast Saccharomyces cerevisiae.
Sinclair reported resveratrol counteracted the detrimental effects of a high-fat diet in mice. The high-fat diet was compounded by adding hydrogenated coconut oil to the standard diet; it provided 60% of energy from fat, and the mice on it consumed about 30% more calories than the mice on standard diet and became obese and diabetic. Mice on the high-fat diet exhibited a high mortality rate compared to mice fed the standard diet; mice fed the high-fat diet plus 22 mg/kg resveratrol had a 30% lower risk of death than the mice on the high-fat diet alone, making their death rates similar to those on the standard diet. The supplement also partially corrected a subset of the abnormal gene expression profile and abnormal insulin and glucose metabolism. Resveratrol supplements did not change the levels of free fatty acids and cholesterol, however, which were much higher than in the mice on standard diet. A further study by a group of scientists, which included Sinclair, indicated resveratrol treatment had a range of beneficial effects in elderly mice, but did not increase the longevity of ad libitum–fed (freely-feeding) mice when started midlife. Later, the National Institute on Aging's Interventions Testing Program (ITP) also tested three different doses of resveratrol in mice on a normal diet beginning in young adulthood, and again found no effect on lifespan, even at doses roughly eight times higher than those that had normalized the lifespan of the high-fat-fed, obese mice in the earlier study.
Mice fed resveratrol for fifteen weeks had better treadmill endurance than controls.
Nicholas Wade's interview-article with Dr. Auwerx stated the dose was 400 mg/kg of body weight (much higher than the 22 mg/kg of the Sinclair study). For an 80 kg (175 lb) person, the 400 mg/kg of body weight amount used in Auwerx's mouse study would total 30,000 mg/day. Compensating for the fact that humans have slower metabolic rates than mice would change the equivalent human dose to roughly 4000 mg/day. Again, there is no published evidence anywhere in the scientific literature of any clinical trial for efficacy in humans. There are limited human safety data. Long-term safety has not been evaluated in humans.
In a study of 123 Finnish adults, those born with certain increased variations of the SIRT1 gene had faster metabolisms, helping them to burn more energy, indicating the same pathway shown in the laboratory mice works in humans.
A 2011 study published in Nature suggested that some of the benefits demonstrated in previous studies were overrepresented
however, this study was challenged immediately, and a few experiments were suggested to be of inferior quality.
A study published in 2013 in the journal Science demonstrated that there is an explicit link between resveratrol and sirtiuns; specifically that SIRT1 could be directly activated through an allosteric mechanism common to chemically diverse STACs, including reservatrol—in other words, that an anti-aging protein in humans could be activated by reservatrol, at least in vitro and under certain experimental conditions.
In 1997, Jang reported that topical resveratrol applications prevented skin cancer development in mice treated with a carcinogen. There have since been many studies of the anti-cancer activity of resveratrol in animal models.
Clinical trials to investigate the effects on colon cancer and melanoma (skin cancer) are currently recruiting patients. The study of pharmacokinetics of resveratrol in humans concluded, however, that even high doses of resveratrol might be insufficient to achieve the resveratrol concentrations required for the systemic prevention of cancer. This is consistent with the results from the animal cancer models, which indicate the in vivo effectiveness of resveratrol is limited by its poor systemic bioavailability. The strongest evidence of anticancer action of resveratrol exists for tumors it can contact directly, such as skin and gastrointestinal tract tumors. For other cancers, the evidence is uncertain, even if massive doses of resveratrol are used.
Resveratrol treatment appeared to prevent the development of mammary tumors in animal models; however, it had no effect on the growth of existing tumors. Paradoxically, treatment of prepubertal mice with high doses of resveratrol enhanced formation of tumors. Injected in high doses into mice, resveratrol slowed the growth of neuroblastomas.
Moderate drinking of red wine has long been known to reduce the risk of heart disease. This is best known as "the French paradox".
The cardioprotective effects of resveratrol also are theorized to be a form of preconditioning—the best method of cardioprotection, rather than direct therapy.[68] Study into the cardioprotective effects of resveratrol is based on the research of Dipak K. Das, however, who has been found guilty of scientific fraud and many of his publications related to resveratrol have been retracted.[69][70] A 2011 study concludes, "Our data demonstrate that both melatonin and resveratrol, as found in red wine, protect the heart in an experimental model of myocardial infarction via the SAFE pathway."
Studies suggest resveratrol in red wine may play an important role in this phenomenon.
Antidiabetic effects
Studies have shown resveratrol possesses hypoglycemic and hypolipidemic effects.
In human clinical trials, resveratrol has lowered blood sugar levels in both Phase Ib and Phase IIa research, conducted by Sirtris Pharmaceuticals, Inc.
Neuroprotective effects
Anti-inflammatory effects
Antiviral effects
Effect on testosterone levels
Resveratrol was reported to be effective against neuronal cell dysfunction and cell death, and, in theory, could be effective against diseases such as Huntington's disease and Alzheimer's disease. Again, this has not yet been tested in humans for any disease.
Resveratrol also significantly increases natural testosterone production
...increased intracellular glutathione levels via Nrf2-dependent upregulation of gamma-glutamylcysteine ligase in lung epithelial cells, which protected them against cigarette smoke extract-induced oxidative stress.
Resveratrol is found in the skin of red grapes and in other fruits as well as in the roots of Japanese knotweed (Polygonum cuspidatum). Red wine contains very little of it, however, on the order of 0.1-14.3 mg/l. Resveratrol also has been produced by chemical synthesis and by biotechnological synthesis (metabolic engineered microorganisms), and it is sold as a nutritional supplement derived primarily from Japanese knotweed.
Resveratrol was originally isolated by Takaoka from the roots of hellebore in 1940, and later, in 1963, from the roots of Japanese knotweed. It attracted wider attention only in 1992, however, when its presence in wine was suggested as the explanation for cardioprotective effects of wine.
In grapes, resveratrol is found primarily in the skin, and, in muscadine grapes, also in the seeds.
Resveratrol is produced in plants with the help of the enzyme, resveratrol synthase.
The amount found in grape skins also varies with the grape cultivar, its geographic origin, and exposure to fungal infection. The amount of fermentation time a wine spends in contact with grape skins is an important determinant of its resveratrol content.
It is also found in Pinus strobus, the eastern white pine.
The levels of resveratrol found in food varies greatly. Red wine contains between 0.2 and 5.8 mg/l, depending on the grape variety, while white wine has much less, because red wine is fermented with the skins, allowing the wine to extract the resveratrol, whereas white wine is fermented after the skin has been removed.
One of the most promising sources is peanuts, especially sprouted peanuts where the content rivals that in grapes. Before sprouting, it was in the range of 2.3 to 4.5 μg/g, and after sprouting, in the range of 11.7 to 25.7 μg/g depending upon peanut cultivar.
The fruit of the mulberry (esp. the skin) is a source, and is sold as a nutritional supplement.
Cocoa powder, baking chocolate, and dark chocolate also have low levels of resveratrol in normal consumption quantities (0.35 to 1.85 mg/kg).
Of growing importance is Japanese knotweed, which is being used by some manufacturers for its high level of resveratrol.
As a result of extensive news coverage, sales of supplements greatly increased in 2006. This was despite the existence of studies cautioning that benefits to humans are unproven.
Supplements vary in purity and can contain anywhere from 50 percent to 99 percent resveratrol. Many brands consist of an unpurified extract of Japanese knotweed (Polygonum cuspidatum), an introduced species in many countries. These contain about 50 percent resveratrol by weight, as well as emodin, which, while considered safe in moderate quantities, can have a laxative effect in high amounts. Resveratrol can be produced from its glucoside piceid from Japanese knotweed fermented by Aspergillus oryzae.
Harvard University scientist and professor, David Sinclair, is often quoted in online ads; however, Sinclair, who has studied resveratrol extensively, has gone on record in Bloomberg Businessweek to say he never uttered many of the statements attributed to him on these sites.
http://en.wikipedia.org/wiki/Resveratrol
The effects of resveratrol are currently a topic of numerous animal and human studies. Its effects on the lifespan of many model organisms remain controversial, with uncertain effects in fruit flies, nematode worms and short-lived fish. In mouse and rat experiments, anticancer, anti-inflammatory, blood sugar-lowering and other beneficial cardiovascular effects of resveratrol have been reported. In humans, however, while reported effects are generally positive, resveratrol may have lesser benefits.
In one positive human trial, extremely high doses (3–5 g) of resveratrol, in a proprietary formulation designed to enhance its bioavailability, significantly lowered blood sugar.
The groups of Howitz and Sinclair reported in 2003 in the journal, Nature, that resveratrol significantly extends the lifespan of the yeast Saccharomyces cerevisiae.
Sinclair reported resveratrol counteracted the detrimental effects of a high-fat diet in mice. The high-fat diet was compounded by adding hydrogenated coconut oil to the standard diet; it provided 60% of energy from fat, and the mice on it consumed about 30% more calories than the mice on standard diet and became obese and diabetic. Mice on the high-fat diet exhibited a high mortality rate compared to mice fed the standard diet; mice fed the high-fat diet plus 22 mg/kg resveratrol had a 30% lower risk of death than the mice on the high-fat diet alone, making their death rates similar to those on the standard diet. The supplement also partially corrected a subset of the abnormal gene expression profile and abnormal insulin and glucose metabolism. Resveratrol supplements did not change the levels of free fatty acids and cholesterol, however, which were much higher than in the mice on standard diet. A further study by a group of scientists, which included Sinclair, indicated resveratrol treatment had a range of beneficial effects in elderly mice, but did not increase the longevity of ad libitum–fed (freely-feeding) mice when started midlife. Later, the National Institute on Aging's Interventions Testing Program (ITP) also tested three different doses of resveratrol in mice on a normal diet beginning in young adulthood, and again found no effect on lifespan, even at doses roughly eight times higher than those that had normalized the lifespan of the high-fat-fed, obese mice in the earlier study.
Mice fed resveratrol for fifteen weeks had better treadmill endurance than controls.
Nicholas Wade's interview-article with Dr. Auwerx stated the dose was 400 mg/kg of body weight (much higher than the 22 mg/kg of the Sinclair study). For an 80 kg (175 lb) person, the 400 mg/kg of body weight amount used in Auwerx's mouse study would total 30,000 mg/day. Compensating for the fact that humans have slower metabolic rates than mice would change the equivalent human dose to roughly 4000 mg/day. Again, there is no published evidence anywhere in the scientific literature of any clinical trial for efficacy in humans. There are limited human safety data. Long-term safety has not been evaluated in humans.
In a study of 123 Finnish adults, those born with certain increased variations of the SIRT1 gene had faster metabolisms, helping them to burn more energy, indicating the same pathway shown in the laboratory mice works in humans.
A 2011 study published in Nature suggested that some of the benefits demonstrated in previous studies were overrepresented
however, this study was challenged immediately, and a few experiments were suggested to be of inferior quality.
A study published in 2013 in the journal Science demonstrated that there is an explicit link between resveratrol and sirtiuns; specifically that SIRT1 could be directly activated through an allosteric mechanism common to chemically diverse STACs, including reservatrol—in other words, that an anti-aging protein in humans could be activated by reservatrol, at least in vitro and under certain experimental conditions.
In 1997, Jang reported that topical resveratrol applications prevented skin cancer development in mice treated with a carcinogen. There have since been many studies of the anti-cancer activity of resveratrol in animal models.
Clinical trials to investigate the effects on colon cancer and melanoma (skin cancer) are currently recruiting patients. The study of pharmacokinetics of resveratrol in humans concluded, however, that even high doses of resveratrol might be insufficient to achieve the resveratrol concentrations required for the systemic prevention of cancer. This is consistent with the results from the animal cancer models, which indicate the in vivo effectiveness of resveratrol is limited by its poor systemic bioavailability. The strongest evidence of anticancer action of resveratrol exists for tumors it can contact directly, such as skin and gastrointestinal tract tumors. For other cancers, the evidence is uncertain, even if massive doses of resveratrol are used.
Resveratrol treatment appeared to prevent the development of mammary tumors in animal models; however, it had no effect on the growth of existing tumors. Paradoxically, treatment of prepubertal mice with high doses of resveratrol enhanced formation of tumors. Injected in high doses into mice, resveratrol slowed the growth of neuroblastomas.
Moderate drinking of red wine has long been known to reduce the risk of heart disease. This is best known as "the French paradox".
The cardioprotective effects of resveratrol also are theorized to be a form of preconditioning—the best method of cardioprotection, rather than direct therapy.[68] Study into the cardioprotective effects of resveratrol is based on the research of Dipak K. Das, however, who has been found guilty of scientific fraud and many of his publications related to resveratrol have been retracted.[69][70] A 2011 study concludes, "Our data demonstrate that both melatonin and resveratrol, as found in red wine, protect the heart in an experimental model of myocardial infarction via the SAFE pathway."
Studies suggest resveratrol in red wine may play an important role in this phenomenon.
Antidiabetic effects
Studies have shown resveratrol possesses hypoglycemic and hypolipidemic effects.
In human clinical trials, resveratrol has lowered blood sugar levels in both Phase Ib and Phase IIa research, conducted by Sirtris Pharmaceuticals, Inc.
Neuroprotective effects
Anti-inflammatory effects
Antiviral effects
Effect on testosterone levels
Resveratrol was reported to be effective against neuronal cell dysfunction and cell death, and, in theory, could be effective against diseases such as Huntington's disease and Alzheimer's disease. Again, this has not yet been tested in humans for any disease.
Resveratrol also significantly increases natural testosterone production
...increased intracellular glutathione levels via Nrf2-dependent upregulation of gamma-glutamylcysteine ligase in lung epithelial cells, which protected them against cigarette smoke extract-induced oxidative stress.
Resveratrol is found in the skin of red grapes and in other fruits as well as in the roots of Japanese knotweed (Polygonum cuspidatum). Red wine contains very little of it, however, on the order of 0.1-14.3 mg/l. Resveratrol also has been produced by chemical synthesis and by biotechnological synthesis (metabolic engineered microorganisms), and it is sold as a nutritional supplement derived primarily from Japanese knotweed.
Resveratrol was originally isolated by Takaoka from the roots of hellebore in 1940, and later, in 1963, from the roots of Japanese knotweed. It attracted wider attention only in 1992, however, when its presence in wine was suggested as the explanation for cardioprotective effects of wine.
In grapes, resveratrol is found primarily in the skin, and, in muscadine grapes, also in the seeds.
Resveratrol is produced in plants with the help of the enzyme, resveratrol synthase.
The amount found in grape skins also varies with the grape cultivar, its geographic origin, and exposure to fungal infection. The amount of fermentation time a wine spends in contact with grape skins is an important determinant of its resveratrol content.
It is also found in Pinus strobus, the eastern white pine.
The levels of resveratrol found in food varies greatly. Red wine contains between 0.2 and 5.8 mg/l, depending on the grape variety, while white wine has much less, because red wine is fermented with the skins, allowing the wine to extract the resveratrol, whereas white wine is fermented after the skin has been removed.
One of the most promising sources is peanuts, especially sprouted peanuts where the content rivals that in grapes. Before sprouting, it was in the range of 2.3 to 4.5 μg/g, and after sprouting, in the range of 11.7 to 25.7 μg/g depending upon peanut cultivar.
The fruit of the mulberry (esp. the skin) is a source, and is sold as a nutritional supplement.
Cocoa powder, baking chocolate, and dark chocolate also have low levels of resveratrol in normal consumption quantities (0.35 to 1.85 mg/kg).
Of growing importance is Japanese knotweed, which is being used by some manufacturers for its high level of resveratrol.
As a result of extensive news coverage, sales of supplements greatly increased in 2006. This was despite the existence of studies cautioning that benefits to humans are unproven.
Supplements vary in purity and can contain anywhere from 50 percent to 99 percent resveratrol. Many brands consist of an unpurified extract of Japanese knotweed (Polygonum cuspidatum), an introduced species in many countries. These contain about 50 percent resveratrol by weight, as well as emodin, which, while considered safe in moderate quantities, can have a laxative effect in high amounts. Resveratrol can be produced from its glucoside piceid from Japanese knotweed fermented by Aspergillus oryzae.
Harvard University scientist and professor, David Sinclair, is often quoted in online ads; however, Sinclair, who has studied resveratrol extensively, has gone on record in Bloomberg Businessweek to say he never uttered many of the statements attributed to him on these sites.
