Resveratrol


Resveratrol (3,5,4′-trihydroxy-trans-stilbene) is a stilbenoid, a type of natural phenol, and a phytoalexin produced naturally by several plants in response to injury or when the plant is under attack by pathogens such as bacteria or fungi. Food sources of resveratrol include the skin of grapes, blueberries, raspberries, and mulberries. These changes in composition of the intestinal microbiota resulted in a decrease in the bacterial production of trimethylamine (TMA), which is a precursor to trimethylamine N-oxide (TMAO)—an organic compound involved in the development of atherosclerosis. The final conclusion was that resveratrol indeed contributed to the reduction of TMAO blood levels in rodents and prevented the development of cardiovascular diseases. This polyphenol increased the ratio of Bacteroidetes to Firmicutes, a configuration generally associated with a leaner physique. Moreover, resveratrol appeared to promote the growth of Lactobacillus, Bifidobacterium and Akkermansia, all of which are bacteria associated with a healthy gut. [PMID: 27048804]



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