The journey of resveratrol from yeast to human
The journey of resveratrol from yeast to human Abstract The natural polyphenolic compound resveratrol was first discovered in the 1940s. In the recent years, this compound received renewed interest as several findings implicated resveratrol as a potent SIRT1 activator capable of mimicking the effects of calorie restriction, and regulating longevity in lower organisms. Given the worldwide increase in age-related metabolic diseases the beneficial effects of resveratrol on metabolism and healthy aging in humans are currently a topic of intense investigation. Resveratrol (3,5,4'-trihydroxystilbene) was first isolated from the roots of white hellebore ( Veratum grandiflorum O. Loes ) in 1940 [ 1 ], and later, in 1963 from the roots of Polygonum Cupsidatum , a plant used in traditional Chinese and Japanese medicine [ 2 ]. However, the first real interest in this compound came when in 1992 resveratrol was postulated to explain some of the cardio-protective effects of red wine [ 3 ] and w