Resveratrol
Resveratrol (3, 5, 4’-trihydroxystilbene) is a stilbenic phenolic compound mainly present in grape products, as free form, and as glucoside (resveratrol-3-O-glucoside). Resveratrol is of great interest in nutrition and medicine due to its potential health benefits, such as anti-carcinogenic, neuroprotector and antioxidant effects, as a modulator of lipid and lipoprotein metabolism, antiplatelet aggregator, and its estrogenic activity. Indeed, it has been hypothesized that resveratrol uses the same pathways activated by caloric restriction. The biological effects have been studied mainly in vitro, although there is also growing in vivo evidence. Some effects, such as antioxidant effects, require a high concentration of resveratrol in tissues, although chemopreventive and chemotherapeutic anti-cancer effects are an exception. In this case, resveratrol affects the activity of transcriptional factors involved in proliferation and stress responses and leads to the modulation of survival and apoptotic factors in carcinogenesis. In atherosclerotic and neurodegenerative diseases, the effects of resveratrol are not only due to its antioxidant and scavenging activities, but also to its participation in the modulation of signal transduction pathways and in the activation of several enzymes at micromolar concentrations.
At present, studies are focusing on the bioavailability of resveratrol in humans. It is reasonably well absorbed from the gut but its bioavailability is low. Therefore, the benefits on health attributed to the ingestion of resveratrol are most likely related to biologically active metabolites. In this context, the characterization of its metabolic profile in vivo and specifically in humans will help to show which metabolites may interact to produce a signal or reach target organs and therefore be responsible for the benefits of resveratrol on health.
Our research group, across clinical and epidemiological studies, is focusing on the bioavailability of resveratrol in humans after a moderate consumption of grape products such as wine and sparkling wine. The utilization of mass spectrometry has enabled us to optimize very sensitive and selective methods to detect resveratrol and its metabolites in biological tissues: LDL, plasma, urine, SNC.
A nutritional biomarker is a compound or metabolite of itself that is measured in the organism (plasma, urine…) and is used to explain individual exposure to food. Nutritional biomarkers have several advantages according to data nutritional surveillance. A good nutritional biomarker should comply with several requisites: specificity, an adequate half life and a good correlation biomarker against ingestion. Resveratrol metabolites in urine can be used as biomarkers of moderate wine consumption.
We are currently participating in the PREDIMED study in order to prove the results of this large epidemiological study, in which individuals ingest different models of wine consumption (quantity and type).
GROUP PUBLICATIONS:
- Arias N et al. The combination of resveratrol and conjugated linoleic acid attenuates the individual effects of these molecules on triacylglycerol metabolism in adipose tissue.European Journal of Nutrition [in press]. PubMed
- Escolà-Gil JC; et al. Resveratrol administration or SIRT1 overexpression does not increase LXR signaling and macrophage-to-feces reverse cholesterol transport in vivo. Translational Research. 2013;161(2):110-117. PubMed
- Lasa A et al. Delipidating effect of resveratrol metabolites in 3T3-L1 adipocytes. Molecular Nutrition & Food Research. 2012;56(10):1559-1568. doi: 10.1002/mnfr.201100772. PubMed
- Rotches-Ribalta M et al. Pharmacokinetics of resveratrol metabolic profile in healthy humans after moderate consumption of red wine and grape extract tablets. Pharmacological Research. 2012;66(5):375-82. PubMed
- Zamora-Ros R, Urpi-Sarda M, Lamuela-Raventos RM, Martínez González MA, Salas-Salvadó J, Arós F, Fitó M, Lapetra J, Estruch R, Andres-Lacueva C. Enhancement of the capabilities of liquid chromatography-mass spectrometry with derivatization: general principles and applicatio Pharmacological Research. 2012 [in press]. PubMed
- Chiva-Blanch G, Urpi-Sarda M, Llorach R, Rotches-Ribalta M, Guillén M, Casas R, Arranz S, Valderas-Martinez P, Portoles O, Corella D, Tinahones F, Lamuela-Raventos RM, Andres-Lacueva C, Estruch R. Differential effects of polyphenols and alcohol of red wine on the expression of adhesion molecules and inflammatory cytokines related to atherosclerosis: a randomized clinical trial. American Journal of Clinical Nutrition. 2012; 95(2):326-334. PubMed
- Alberdi G, Rodríguez VM, Miranda J, Macarulla MT, Arias N, Andrés-Lacueva C, Portillo MP. Changes in white adipose tissue metabolism induced by resveratrol in rats. Nutrition Metabolism. 2011;8(29):1-7. OpenAccess
- Chiva-Blanch G, Urpi-Sarda M, Rotchés-Ribalta M, Zamora-Ros R, Llorach R, Lamuela-Raventós RM, Estruch R, Andrés-Lacueva C. Determination of resveratrol and piceid in beer matrices by solid-phase extraction and liquid chromatography-tandem mass spectrometry. Journal of Chromatography A. 2011;1218(5):698-705. PubMed
- Llorach R, Urpí-Sardà M, Rotchés-Ribalta M, Rabassa M, Andrés-Lacueva C. Resveratrol: from dietary intake to promising therapeutic molecule. Agro Food Industry Hi-Tech. 2010;21(2):42-4.
- Ortuño J, Covas MI, Farre M, Pujadas M, Fitó M, Khymenets O, Andrés-Lacueva C, Roset P, Joglar J, Lamuela-Raventós RM, de la Torre R. Matrix effects on the bioavailability of resveratrol in humans. Food Chemistry. 2010:120(4):1123-1130. ScienceDirect
- Zamora-Ros R, Urpí-Sardà M, Lamuela-Raventós RM, Estruch R, Martínez-González MA, Bulló M, Arós F, Cherubini A, Andres-Lacueva C. Resveratrol metabolites in urine as a biomarker of wine intake in free-living subjects: The PREDIMED Study. Free Radical Biology & Medicine. 2009;46(12):1562-1566. PubMed
- Zamora-Ros R, Lamuela-Raventós RM, Estruch R, Andres-Lacueva C. Resveratrol, a new biomarker of moderate wine intake? British Journal of Nutrition. 2009;101(1):148. PubMed
- Zamora-Ros R, Andres-Lacueva C, Lamuela-Raventós RM, Berenguer T, Jakszyn P, Martínez C, Sánchez MJ, Navarro C, Chirlaque MD, Tormo MJ, Quirós JR, Amiano P, Dorronsoro M, Larrañaga N, Barricarte A, Ardanaz E, González CA. Concentrations of resveratrol and derivatives in foods and estimation of dietary intake in a Spanish population: European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohort. British Journal of Nutrition. 2008;100(1):188-196.PubMed
- Urpi-Sarda M, Zamora-Ros R, Lamuela-Raventos R, Cherubini A, Jauregui O, de la Torre R, Covas MI, Estruch R, Jaeger W, Andres-Lacueva C. HPLC-tandem mass spectrometric method to characterize resveratrol metabolism in humans. Clinical Chemistry. 2007;53(2):292-299 PubMed
- Zamora-Ros R, Urpí-Sardà M, Lamuela-Raventós RM, Estruch R, Vázquez-Agell M, Serrano-Martínez M, Jaeger W, Andres-Lacueva C. Diagnostic performance of urinary resveratrol metabolites as a biomarker of moderate wine consumption. Clinical Chemistry. 2006;52(7):1373-1380. PubMed
- Urpí-Sardà M, Jáuregui O, Lamuela-Raventós RM, Jaeger W, Miksits M, Covas MI, Andres-Lacueva C. Uptake of diet resveratrol into the human low-density lipoprotein. Identification and quantification of resveratrol metabolites by liquid chromatography coupled with tandem mass spectrometry. Analytical Chemistry. 2005;77(10):3149-3155. PubMed
- Lamuela-Raventós RM, Romero-Pérez AI, Betés-Saura C, Andres-Lacueva C, Buxaderas, S. Resveratrol and other phenolics in white wines from Spain. Biofactors. 1997;6:437-439. FullText