Grapevine stilbenoids: Bioavailability and neuroprotection

Vine and wine are an abundant source of stilbenoidsthat constitute a large class of compounds, including a series of monomers and oligomers (dimers, trimers, tetramers). Stilbenoidscan reach a level of over 100 mg L 1 in red wine. Several epidemiological studies have correlated the consumption of grapes and wines with significant health benefits. The most studied stilbenoid, resveratrol, exhibits multiple biological activities across multiple diseases including cancer and cardiovascular and neurodegenerative diseases. This compound shows promise in both the prevention and the treatment of these diseases. Moreover, resveratrolmimics calorie restrictionand extends the lifespan in species ranging from yeast to multicellular animals (not in normal mammals) by a sirtuin-dependent mechanism. Resveratrolis well absorbed yet rapidly metabolized; however, the tissue concentrations found in some studies in animals and humans are compatible with its biological activities. Resveratrolis well tolerated at doses of up to 1 g day 1 in human and does not cause serious adverse events up to 5 g day . Interestingly, other wine and grape stilbenoidssuch as piceatannol, pterostilbene, viniferins, and vitisins also have beneficial activities. In this chapter, we have discussed chemistry and protective role of stilbenoidsin general, and resveratrolin particular, during various pathological conditions such as neurodegeneration, neuroinflammation, cancer, cardiovascular diseases, and antiaging process. Works related to bioavailability and clinical trials of resveratrolare also presented.