Resveratrol, a constituent of red wine, has long been suspected to have cardioprotective effects. Interest in this compound has been renewed in recent years, first from its identification as a chemopreventive agent for skin cancer, and subsequently from reports that it activates sirtuin deacetylases and extends the lifespans of lower organisms. Despite scepticism concerning its bioavailability, a growing body of in vivo evidence indicates that resveratrol has protective effects in rodent models of stress and disease. Here, we provide a comprehensive and critical review of the in vivo data on resveratrol, and consider its potential as a therapeutic for humans.

Therapeutic potential of resveratrol: the in vivo evidence.

The biochemistry and medical significance of the flavonoids.

Flavonoids, a class of natural products of high pharmacological potency

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Phenolics in food and nutraceuticals

Resveratrol: a molecule whose time has come? And gone?

3,5,4′-trihydroxystilbene as a phytoalexin from groundnuts (Arachis hypogaea)

Fungitoxic dihydrofuranoisoflavones and related compounds in white lupin, Lupinus albus

In recent years studies of plant disease resistance have concentrated on active resistance rather than on those mechanisms which rely on structural barriers such as the cuticle. This change has led to the detection and isolation of several post-infectional antifungal compounds, known collectively as phytoalexins, and to their implication as major factors in the disease resistance of several plant species. These substances were first discussed by Muller & Borger (1940) although it is only during the last decade that concerted attempts have been made by plant pathologists and biochemists to support or refute their hypothesis.

John L. Ingham

Papers

3,5,4′-trihydroxystilbene as a phytoalexin from groundnuts (Arachis hypogaea)

Fungitoxic dihydrofuranoisoflavones and related compounds in white lupin, Lupinus albus

Phytoalexins and other natural products as factors in plant disease resistance

Prenylated flavonoids in the roots of yellow lupin

Fungal modification of pterocarpan phytoalexins from Melilotus alba and Trifolium pratense