Resveratrol and Cardiovascular Disease

Author: Juturu, Vijaya

Source: Current Nutrition & Food Science, Volume 4, Number 3, August 2008 , pp. 227-230(4)

Publisher: Bentham Science Publishers

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Abstract:

Resveratrol is a natural polyphenolic compound containing antioxidant property found in red wine, grapes, berries and peanuts. In vitro and in vivo studies suggest that trans-resveratrol is more effective in reducing platelet aggregation, improving endothelial function, inhibiting LDL oxidation and have antiatherogenic properties. However, clinical studies were not conducted nor reported on any beneficial effects on CHD in humans. Resveratrol supplements are available in U.S. markets and they may contain anywhere from 10-50 mg of resveratrol, but the effective doses for chronic disease prevention in humans are not known.

Keywords: Coronary heart disease; resveratrol; cardioprotection

Document Type: Research article

DOI: http://dx.doi.org/10.2174/157340108785133374

Publication date: 2008-08-01

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Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.