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Resveratrol scavenges reactive oxygen species and effects radical-induced cellular responses.

Authors
Leonard-SS; Xia-C; Jiang-B; Stinefelt-B; Klandorf-H; Harris-GK; Shi-X
Source
Biochem Biophys Res Commun 2003 Oct; 309(4):1017-1026
NIOSHTIC No.
20023501
Abstract
Scavenging or quenching of the reactive oxygen species (ROS) involved in oxidative stress has been the subject of many recent studies. Resveratrol, found in various natural food products, has been linked to decreased coronary artery disease and preventing cancer development. The present study measured the effect of resveratrol on several different systems involving the hydroxyl, superoxide, metal/enzymatic-induced, and cellular generated radicals. The rate constant for reaction of resveratrol with the hydroxyl radical was determined, and resveratrol was found to be an effective scavenger of hydroxyl, superoxide, and metal-induced radicals as well as showing antioxidant abilities in cells producing ROS. Resveratrol exhibits a protective effect against lipid peroxidation in cell membranes and DNA damage caused by ROS. Resveratrol was also found to have a significant inhibitory effect on the NF-kB signaling pathway after cellular exposure to metal-induced radicals. It was concluded that resveratrol in foods plays an important antioxidant role.
Keywords
Hydroxyl-groups; Lipid-peroxidation; Cellular-reactions; Oxidation; Oxidative-processes; Cancer-rates; Antioxidants
CODEN
BBRCA9
Publication Date
20031001
Document Type
Journal Article
Email Address
SEL5@cdc.gov
Fiscal Year
2004
NTIS Accession No.
NTIS Price
Issue of Publication
4
ISSN
0006-291X
NIOSH Division
HELD
Source Name
Biochemical and Biophysical Research Communications
State
WV
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