Resveratrol: A crucial biochemical marker for cardiometabolic benefits from foodstuffs

Resveratrol (trans-3,5,4'- trihydroxystilbene), one of the major phytoalexins found in foodstuffs (such as grapes, wines, peanuts, peanut butter, cranberry, blueberries and mulberries), is regarded by nutritionists as a potential anticancer and cardioprotective compound. Dietary consumption of fruits, nuts, vegetables and beverages rich in resveratrol is expected to improve various markers of cardiovascular and metabolic health (including body composition) due to increases in plasma levels of resveratrol and other crucial bioactive nutrients present within. Resveratrol, when consumed either in a refined extract or in the form of a food source (such as red wine) it has been shown that peak plasma concentrations are reached 30-60 minutes after ingestion. It has also been demonstrated that wine preference, compared to beer or liquor, among moderate drinkers was associated with significantly lower risk of cardiovascular ailments, which possibly could be explained by higher consumption of wines containing resveratrol. As an objective to routinely evaluate commonly consumed foodstuffs in the Oceanic region, our research group has successfully developed a HPLC (High-Performance Liquid Chromatography) analytical procedure for the analysis of resveratrol. Employing this method the presence of resveratrol was determined to be 15 ppm and 9 ppm in Pinot Noir and Merlot wines from New Zealand respectively. Analysis of the same wines after 6 months showed an increase in the resveratrol levels indicating the presence of a reserve pool of this stable compound which is released slowly over time in wines through the aging process. In our group’s quest to promote kura/noni products for its medicinal properties, analysis of three various commercially avaliable kura/noni juice in Fiji, showed the absence of resveratrol in all samples analysed. However, our group are currently investigating other important dietary foodstuffs such as peanuts and peanut products for resveratrol contents in view of promoting these food sources as medicinally beneficial