A THERMODYNAMIC STUDY ON THE RESVERATROL-WATER SYSTEM

Research on the effects of dietary polyphenols on human health has developed considerably in the past. It strongly supports a role for polyphenols in the prevention of degenerative diseases, particularly cardiovascular diseases and cancers1,2. The antioxidant properties of polyphenols have been widely studied, but it has become clear that the mechanisms of action of polyphenols go beyond the modulation of oxidative stress. In nature we can find resveratrol as two diastereoisomers: (Z)- resveratrol and (E)- resveratrol that presents a major stability3 Fig1.- trans-resveratrolo In the present work is presented a thermodynamic study on resveratrol in aqueous solutions. Acid-base properties of resveratrol have been investigated. The study has been conducted at 25.00 ± 0.02°C, in constant ionic medium, NaCl 0.5 M/ethanol 4% (v/v) by using potentiometry, UVVis spectrophotometry (absorption and emission), chromatography (HPLC). A chemical investigation on the interaction of the resveratrol with metals of biological interest, such as Mn2+ and Cu2+has also been carried out. The study indicated the formation of a predominating Me(II)-resveratrol, mononuclear complexes. [1] M. Valko, D. Leibfritz, J. Moncol, M. Cronin, M. Mazur, J. Telser,, The International Journal of Biochemistry & Cell Biology, 39(2007) 44–84 [2] D. Delmas, Virginie Aires, E. Limagne, P. Dutartre, F. Mazue, F. Ghiringhelli and N. Latruffe, Ann. N.Y. Acad. Sci.,1215 (2011) 48-59 [3] M. Deak and H. Falk, On the Chemistry of the Resveratrol Diastereomers, Monatshefte feur Chemie, 134(2003)883–888 HO