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El. knyga: Bioactive Polyphenols from Wine Grapes

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  • Formatas: PDF+DRM
  • Serija: SpringerBriefs in Cell Biology
  • Išleidimo metai: 04-Apr-2013
  • Leidėjas: Springer-Verlag New York Inc.
  • Kalba: eng
  • ISBN-13: 9781461469681
Kitos knygos pagal šią temą:
Bioactive Polyphenols from Wine GrapesDidesnis paveikslėlis
  • Formatas: PDF+DRM
  • Serija: SpringerBriefs in Cell Biology
  • Išleidimo metai: 04-Apr-2013
  • Leidėjas: Springer-Verlag New York Inc.
  • Kalba: eng
  • ISBN-13: 9781461469681
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Is red wine good for you? And if so, why? How much? And what are the actual benefits? This addition to the SpringerBriefs in Cell Biology series thoroughly but succinctly answers these questions. It covers the biochemistry, health benefits and therapeutic potential of wine grapes. It begins with an overview of phytoalexin production in Vitis vinifera (Common Grape Vine), detailing the relationship of resveratrol to analogues such as pterostilbene, piceid and the viniferins (resveratrol oligomers). The discussion then turns to the hundreds of reports linking resveratrol and related grape vine polyphenols to various beneficial health effects especially cardio- and cerebro- vascular, metabolic, anti-inflammatory and more. Also addressed are the numerous intracellular mechanisms that have been shown to mediate the effects of these compounds in mammalian cells and tissues. Finally, the authors discuss aspects of polyphenol bioavailability and how this will influence choices taken for delivering these compounds as nutritional supplements. A brief chapter containing general conclusions and prospectus rounds out the information. ?
1 Resveratrol and Its Derivatives as Phytoalexins
1(8)
1.1 General Introduction
1(1)
1.2 Grapevine Phytoalexins
1(1)
1.3 Stilbene Synthesis
2(2)
1.4 Roles of Stilbenes in Grapevines
4(1)
1.5 Approaches to Increasing Stilbene Levels in Grapevines
4(1)
1.6 Stilbenes in Wines
5(1)
1.7 Conclusions
6(3)
References
6(3)
2 Health Effects of Resveratrol and Its Derivatives
9(18)
2.1 General Introduction
9(1)
2.2 Resveratrol and Cardiovascular Health
9(1)
2.3 Red Wine Polyphenols and Cancer
10(4)
2.4 Red Wine Polyphenols and Neuroprotection
14(2)
2.5 Red Wine Polyphenols and Energy Homeostasis
16(1)
2.6 Red Wine Polyphenols and Diabetes
17(1)
2.7 Resveratrol and Lifespan
18(1)
2.8 Conclusions: Red Wine Polyphenols and Their Putative Health Effects
19(8)
References
19(8)
3 Cellular and Molecular Mechanisms of Resveratrol and Its Derivatives
27(26)
3.1 Introduction
27(1)
3.2 Estrogen Receptors
28(1)
3.3 Neuroprotective Mechanisms of Resveratrol, and the Parallels to Estrogen Signalling
28(3)
3.4 Mechanisms of Cardioprotective Effects of Resveratrol and Their Relationship to Estrogen Signalling
31(1)
3.5 Mechanisms of the Anti-proliferative Effects of Red Wine Polyphenols
32(2)
3.6 Mechanisms Underlying Effects of Grapevine Polyphenols on Mitochondrial Biogenesis and ROS Metabolism
34(4)
3.7 Anti-obesity Effects
38(1)
3.8 Resveratrol as a Sirtuin Activator
38(3)
3.9 Resveratrol as an AMP Kinase Activator
41(2)
3.10 Effects of Resveratrol on Phosphodiesterase and AMP
43(1)
3.11 Conclusions
44(9)
References
45(8)
4 Bioavailability of Resveratrol, Pterostilbene, and Piceid
53(10)
4.1 Introduction
53(1)
4.2 Resveratrol Metabolism In Vivo
53(2)
4.3 Concentrations of Resveratrol In Vitro vs. In Vivo
55(1)
4.4 In Vivo Bioavailability of Resveratrol Metabolites and Derivatives
56(1)
4.5 Resveratrol Delivery Strategies to Increase Bioavailability
57(1)
4.6 Conclusions
58(5)
References
59(4)
5 General Discussion and Future Considerations
63
References
66
Dr. Jeffrey A. Stuart is CCOVI Fellow and Associate Professor of Biological Sciences at Brock University in Ontario, Canada. He received both his BSc in Biology and his PhD in Zoology at University of Guelph, in Ontario. He teaches Human Physiology, Cell Physiology and Bioenergetics. His research interest focuses mainly on biological activities of resveratrol and other red-wine polyphenols and the molecular mechanisms underlying longevity. Ellen L. Robb is a PhD candidate in Biology. In 2009, she won the Vanier Canada Graduate Scholarship to use in pursuing her studies into the cellular mechanisms underlying the positive health effects of resveratrol, an active ingredient in red wine. She has worked in Dr. Stuart's lab since 2006.
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