栄養と食品科学ジャーナル
オープンアクセス

概要

Potential of Resveratrol in Inhibiting Cancer and Slowing Aging

Rishabh Kala, Trygve O. Tollefsbol and Yuanyuan Li

Resveratrol (3, 4’, 5 trihydroxystilbene) is a natural phytoalexin produced in response to injury by various plants including grapevines, berries and peanuts. Extensive evidence has indicated the beneficial effects of resveratrol on neurological, hepatic, cardiovascular, and inflammatory diseases. One of the most striking biological activities of resveratrol is its cancer chemopreventive potential. It has been shown recently that resveratrol blocks multiple processes during carcinogenesis including tumor initiation, promotion and progression. In addition, resveratrol has been shown to delay aging and age-associated diseases. Potential mechanisms involving resveratrol-induced age delay may be due to its effect on anti-oxidation and increased expression of SIRT1 (silence information regulator 1) by mimicking CR-induced longevity processes. However the precise mechanisms for resveratrol on its anti-cancer and anti-aging effects are still under investigation. In this review, we will also introduce a new resveratrol-derived product, pterostilbene, known as one of the analogues of resveratrol. Pterostilbene has been considered as a bioactive dietary compound for its anti-cancer and anti-aging properties. Better understanding of the important role of resveratrol and its derived bioactive dietary compounds in regulation of cancer and aging processes may lead to clinical advances in the prevention and therapy of human diseases by applying this novel dietary regimen.