Abstract
Resveratrol and its dimethoxylated derivative, pterostilbene, are produced by several plant species, including a few edible crops such as peanut (Arachis hypogaea L.), grapes (Vitis spp.), and blueberries (Vaccinium spp.), as well some plants used in traditional medicine. Both compounds are inducible, antimicrobial compounds with activity against both plant pathogenic bacteria and fungi, an activity apparently not directly related to their strong antioxidant activity. An amazing number of nutraceutical properties have been claimed for both compounds, including antioxidant, antiaging, anti-cholesterol, anticancer, antidiabetic and other beneficial activities. Most evidence supports the view that pterostilbene is more active for most of these effects, due in part to its greater biological availability. However, the amount of these compounds in most diets is insufficient to provide these health benefits. Dietary supplements of formulated pure compounds can now provide sufficient dietary levels for these effects, as transgenic crops in the future might also do.
Highlights
The authors of this study examined the effect of pterostilbene on several genes, and they hypothesized that this effect of pterostilbene is through its antioxidant activity and its effects on reducing triglyceride levels
The most established evolutionary advantage of these compounds to the producing plants is their antimicrobial activity. Their mode of action as antimicrobials is unknown, and this activity apparently has little to do with their many health benefits
Not all of the beneficial effects of pterostilbene are found with resveratrol, and those that are found in common are generally higher with pterostilbene
Summary
(3,5,4′-trihydroxystilbene) and its its methoxylated methoxylated derivaderivStilbenes, such such as ative, pterostilbene (3′,5′-dimethoxy-reseveratrol). In most cases discussed below, where biological activity of the two have been compared, pterostilbene is more active. The difference in bioavailability is apparbeen compared, pterostilbene is more active. The relative paucity of literature on pterostilbene is probably mostly due to its of literature on pterostilbene is probably mostly due to its relatively low concentrations in relatively low concentrations in food compared to resveratrol (see Section 3); the food compared to resveratrol (see Section 3); the literature on potential health literature on potential health benefits of pterostilbene is growing rapidly. This review will update coverage covered these topics, as wellasaswell others [8] This will update their their coverage and and discuss the topic from a somewhat different point of view.
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