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Resveratrol Biosynthesis: Plant Metabolic Engineering for Nutritional Improvement of Food

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Abstract

The plant polyphenol trans-resveratrol (3, 5, 4′-trihydroxystilbene) mainly found in grape, peanut and other few plants, displays a wide range of biological effects. Numerous in vitro studies have described various biological effects of resveratrol. In order to provide more information regarding absorption, metabolism, and bioavailability of resveratrol, various research approaches have been performed, including in vitro, ex vivo, and in vivo models. In recent years, the induction of resveratrol synthesis in plants which normally do not accumulate such polyphenol, has been successfully achieved by molecular engineering. In this context, the ectopic production of resveratrol has been reported to have positive effects both on plant resistance to biotic stress and the enhancement of the nutritional value of several widely consumed fruits and vegetables. The metabolic engineering of plants offers the opportunity to change the content of specific phytonutrients in plant - derived foods. This review focuses on the latest findings regarding on resveratrol bioproduction and its effects on the prevention of the major pathological conditions in man.

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Authors and Affiliations

  1. Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy

    Giovanna Giovinazzo, Ilaria Ingrosso & Angelo Santino

  2. Dipartimento di Biologia, Via E. Orabona 4, 70125, Bari, Italy

    Annalisa Paradiso

  3. Laboratory of Plant Biochemistry and Food Science, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 00128, Rome, Italy

    Laura De Gara

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  1. Giovanna Giovinazzo
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Correspondence to Giovanna Giovinazzo.

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Giovinazzo, G., Ingrosso, I., Paradiso, A. et al. Resveratrol Biosynthesis: Plant Metabolic Engineering for Nutritional Improvement of Food. Plant Foods Hum Nutr 67, 191–199 (2012). https://doi.org/10.1007/s11130-012-0299-8

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