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Bioavailability of Resveratrol, Pterostilbene, and Piceid

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Bioactive Polyphenols from Wine Grapes

Part of the book series: SpringerBriefs in Cell Biology ((SBCB))

Abstract

In this chapter we discuss the bioavailability of resveratrol and its related derivatives in red wines. Many of the effects of resveratrol in vitro can be replicated in vivo. However, resveratrol has very low bioavailability and is rapidly metabolized to yield plasma and tissue levels that are several-fold lower than those typically used in experiments with cultured cells. Here we provide an overview of the metabolism of resveratrol in vivo and present data describing its bioavailability in rodents and humans. We discuss some of the strategies that have been used to enhance resveratrol’s uptake and increase its bioavailability, and comment on the possibility that its metabolites share some of resveratrol’s biological activities.

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Authors and Affiliations

  1. Department of Biological Sciences, Brock University, St. Catharines, ON, Canada

    Jeffrey A. Stuart & Ellen L. Robb

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  1. Jeffrey A. Stuart
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  2. Ellen L. Robb
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Stuart, J.A., Robb, E.L. (2013). Bioavailability of Resveratrol, Pterostilbene, and Piceid. In: Bioactive Polyphenols from Wine Grapes. SpringerBriefs in Cell Biology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-6968-1_4

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