Bioavailability of resveratrol

By T. Walle. Annals of the New York Academy of Sciences, 2011

983 citations recorded by the source corpus.

Subfields: Epidemiology, Geriatrics and Gerontology, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/114e0422350678ad275f5d8faf678416dc573194

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In Epidemiology

In Geriatrics and Gerontology

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Citations in the corpus

Influence of red wine polyphenols and ethanol on the gut microbiota ecology and biochemical biomarkers. (2012, methodology): “In the 24-h urine samples, resveratrol metabolites were measured as a biomarker of consumption of de-alcoholized red wine and red wine intervention compliance (17, 18), jointly with dihydroresveratrol metabolites (9, 11), by using the technique described by Urpi-Sarda et al (19).”
Applications of nanoparticle systems in drug delivery technology (2017, background): “Resveratrol has low solubility, with decent bioavailability, however, it is rapidly metabolized and eliminated (Walle, 2011; Kapetanovic et al., 2011) from the body.”
The therapeutic potential of resveratrol: a review of clinical trials (2017, background): “There have been several reviews written on the topic of resveratrol’s poor bioavailability, highlighting the need to focus efforts on improving the pharmaceutical properties of resveratrol.(24) This need is underscored by the vast amount of preclinical studies that provide promising evidence for the”
Anti-Inflammatory Action and Mechanisms of Resveratrol (2021, background): “Previous studies have characterized in vitro and in vivo resveratrol absorption rates [8,9].”
Therapeutics of Alzheimer's disease: Past, present and future. (2014, background): “Similar could be the case with resveratrol; due to an extensive first pass metabolism, the bioavailable concentration of resveratrol is only about 1% (Walle, 2011).”
Resveratrol: A Double-Edged Sword in Health Benefits (2018, background): “Though, plants and pathogens, and even human digestive tract possess enzymes able to triggers polyphenols oxidation (and subsequent inactivation), the glycosylation prevents enzymatic oxidation of resveratrol, thereby preserving its biological effects and increasing its overall stability and bioavai”