紅葡萄酒中之白藜蘆醇活性天然化合物對健康影響   全文下載

Resveratrol: An Active Natural Compound in Red Wines for Health

在食物中發現植物化學物質在治療和管理許多人體疾病上顯示有值得一提的角色，本文探討紅葡萄酒中白藜蘆醇的結構、來源、生物利用性、藥物動力學及抗癌活性，白藜蘆醇是為多酚、二苯乙烯型芳香植物抗毒素，主要出現在紅葡萄中，在體外、動物試驗及人體試驗文獻上許多生理活性例如抗氧化、抗癌及抗老化已有記載，白藜蘆醇在人體試驗上仍處於初步階段，還需要更多研究，白藜蘆醇在抗癌活性實質表現可歸因於遺傳變異，多種模式的細胞凋亡刺激及其表現，皆會降低腫瘤發生、促進和增長，即使提高白藜蘆醇使用量也沒有副作用產生，因此，白藜蘆醇具有極大的潛力作為癌症治療輔助或替代療法。

Phytochemicals found in food have revealed noteworthy roles in treating and managing a large number of human diseases. The structure, source, bioavailability, pharmacokinetics and anti-cancer activity of resveratrol, a bioactive compound present mainly in red wine, are reviewed in this article. Resveratrol, a polyphenol, is a stilbene-type aromatic phytoalexin, which is principally found in red grapes. Numerous physiological activities like antioxidant, anticancer and antiaging activities of resveratrol have been elaborated in vitro, in investigational animal models and in human subjects. Studies in humans are still in the preliminary phases and thus, more investigations are required. The anticancer activity of resveratrol is essentially attributable to the genetic variation, moreover, the stimulation of apoptosis through a number of modes, as well as expressions, all causing a reduction in tumor initiation, promotion and progression. No side effects are produced by resveratrol, even when used at elevated quantities. Consequently, resveratrol holds excellent potential to be consumed as an adjunctive or substitute remedy for cancer.