BENEFITS OF RESVERATROL: A NARRATIVE REVIEW

Abstract

Grape juice and red wine contain substances with beneficial effects on health, including resveratrol, the most studied component currently due to its function of neutralizing free radicals, reducing oxidative stress. In this sense, the objective of this study was to present the main properties of Resveratrol and its benefits to human health. A narrative, exploratory, qualitative, non-systematic bibliographic review was carried out with no intention of exhausting the sources of information, from August 2018 to March 2019. Resveratrol is a phenolic compound, of the stilbene type, of class of non-flavonoid polyphenols and has aroused interest due to its health effects. Several studies have shown the ability of resveratrol to reduce lipid levels in blood serum and platelet aggregation, increase HDL cholesterol, reduce LDL-c and prevent artery obstruction. Among its main characteristics are biological, antioxidant, anti-inflammatory properties and cardioprotective effects, among others. However, some results regarding its general characteristics and administrative dose seem inconclusive, even though there is evidence of its supplementation. This fact highlights the need for more research to test its effectiveness, whether in prevention or treatment, and its mechanisms of action in different diseases.