Prozdrowotne właściwości resweratrolu

• Autorzy: Kopec A. , Piatkowska E. , Leszczynska T. , Biezanowska-Kopec R.

Warianty tytułu

EN

Health stimulating properties of resveratrol

• Języki publikacji: PL

Abstrakty

PL

Resweratrol (3,5,4’-trihydroksy-trans-stilben) jest naturalną fitoaleksyną, syntetyzowaną m.in. w skórkach winogron w odpowiedzi na infekcje grzybicze, stres oksydacyjny oraz promieniowanie UV. W wysokim stężeniu występuje również w winie, głównie czerwonym. Związek ten ma szeroki zakres aktywności biologicznej, m.in. właściwości przeciwzapalne, antyangiogenne, antyoksydacyje oraz przeciwnowotworowe. Ponadto chroni organizm przed chorobami układu krążenia i neurodegeneracyjnymi, hamuje oksydację cholesterolu frakcji LDL, agregację płytek krwi i angiogenezę.

EN

Resveratrol (3,5,4’-trihydroxy-trans-stilbene) is a natural phytoalexin, synthesized, among other things, in grape skins as a response to fungal infection, oxidative stress, and UV irradiation. High concentration levels thereof are found in wine, mainly in red wine. This compound has a wide range of biological activities, for example: anti-inflammatory, anti-angiogenic, antioxidative, and anti-cancer effects. Additionally, it protects human organisms against cardiovascular and neurodegenerative diseases, inhibits the oxidation of LDL fraction of cholesterol, suppresses platelet aggregation in blood and angiogenesis.

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2011
• Tom: 18
• Numer: 5
• Opis fizyczny: s.5-15,bibliogr.

Twórcy

autor

Kopec A.

• Katedra Żywienia Człowieka, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul.Balicka 122, 30-149 Kraków

autor

Piatkowska E.

• Katedra Żywienia Człowieka, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul.Balicka 122, 30-149 Kraków

autor

Leszczynska T.

• Katedra Żywienia Człowieka, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul.Balicka 122, 30-149 Kraków

autor

Biezanowska-Kopec R.

• Katedra Żywienia Człowieka, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul.Balicka 122, 30-149 Kraków

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