The accumulation of fat in the liver caused by chronic alcohol consumption might be prevented by consuming the red wine ingredient resveratrol, a new study in mice suggests.

Reducing fat in the liver can help stave off liver diseases such as cirrhosis and fibrosis, researchers note.

Previous studies have suggested that resveratrol — a substance found in grapes, peanuts, berries and red wine — may have anti-cancer and anti-inflammatory properties, as well as cardiovascular benefits. However, these findings have not been conclusive in humans.

The study, by researchers at the University of South Florida Health Sciences Center in Tampa, concluded that resveratrol cut down on the amount of fat produced in the livers of mice given alcohol and, simultaneously, increased the breakdown of fat in the liver.
The research was published in the American Journal of Physiology — Gastrointestinal and Liver Physiology.

The study adds to previous research that suggested alcohol shuts off two molecules — AMP-activated protein kinase (AMPK) and sirtuin 1 (SIRT1) — that are key to initiating the breakdown of fats in the liver. Resveratrol, however, appears to do the opposite, switching on the molecules and helping to clear out fat. This stops fat from accumulating in the mouse liver by both reducing the production of fat and burning off the fat that is there.

Surprisingly, alcohol with resveratrol appears to enhance the positive effects of resveratrol alone, according to study senior author Min You.
“Our study suggests that resveratrol may serve as a promising agent for preventing or treating human alcoholic fatty liver disease,” the authors concluded.

Tags: anti-cancer, anti-inflammatory, cardiovascular, grapes, red wine, resveratrol supplements
Under category: antioxidants, cancer, grape, red wine, resveratrol, reveratrol | May 12th, 2009 | Comments Off

Resveratrol is found in the skin of grapes and has anti-oxidative and pro-apoptotic effects on cancer cell lines in vitro. The main dietary sources of resveratrol are grapes, grape products, red wine and small amounts in mulberries. A prior report and compelling preliminary data from our laboratory suggest that resveratrol modulates Wnt signaling, a signaling pathway which is activated in over 85% of colon cancers. In this proposal, studies will be performed to define the actions of resveratrol on the Wnt signaling pathway in a clinical trial in which patients with colon cancer will receive treatment with resveratrol and correlative laboratory studies will examine its effects directly on colon cancer and normal colonic mucosa. These studies will provide data on the mechanisms of resveratrol action and provide a foundation for future prevention trials, correlative studies and therapeutic clinical research with this agent.

Tags: Antioxidant, colon cancer, resveratrol studies
Under category: cancer, longevity, resveratrol, reveratrol, studies | May 9th, 2009 | Comments Off

Some compounds are not carcinogenic until they have been metabolized in the body by cytochrome P450 enzymes. By inhibiting the expression and activity of certain cytochrome P450 enzymes, resveratrol could help prevent cancer by decreasing exposure to these activated carcinogens. In contrast, increasing the activity of phase II biotransformation enzymes generally promotes the excretion of potentially toxic or carcinogenic chemicals. Resveratrol has been found to increase the expression and activity of the phase II enzyme NAD(P)H:quinone reductase in cultured cells.

Tags: cancer, cytochrome, P450, resveratrol
Under category: anti-aging, antioxidants, longevity, reseveratrol, resveratol, reveratrol | May 8th, 2009 | Comments Off

Although trans-resveratrol appears to be well-absorbed by humans when taken orally, its bioavailability is relatively low due to its rapid metabolism and elimination. Resveratrol metabolites are primarily detected upon oral exposure to trans-resveratrol. When six healthy men and women took an oral dose of 25 mg of trans-resveratrol, only traces of the unchanged resveratrol were detected in plasma (blood). Plasma concentrations of resveratrol and metabolites peaked around 60 minutes later at concentrations around 2 micromoles/liter (491 micrograms/liter). A study in 12 healthy men administered an oral dose of 25 mg of trans-resveratrol per 70 kg of body weight reported that serum concentration of resveratrol and metabolites peaked at 30 minutes after administration. The concentration of total resveratrol (resveratrol and metabolites) ranged from 416 to 471 micrograms/liter, depending on whether resveratrol was administered in wine, vegetable juice, or grape juice. Results of another study suggested that the bioavailability of resveratrol from grape juice, which contains mostly glucosides of resveratrol (piceid), may be even lower than that of trans-resveratrol. A recent study reported that bioavailability of trans-resveratrol from red wine did not differ when the wine was consumed with a meal (low- or high-fat) versus on an empty stomach.

Tags: bioavailability, metabolism, resveratrol
Under category: antioxidants, longevity, reseveratrol, reveratrol | May 7th, 2009 | Comments Off