Resveratrol in pandemic: irritable bowel syndrome and obesity

Abstract

Resveratrol is a polyphenol found in many berries, fruits, and nuts. It has been addressed in many thousands of publications, most of which describe its positive effects on various aspects of health and even on life expectancy. This review discusses possibilities and mechanisms of preventive and therapeutic actions of dietary resveratrol in two pandemics, irritable bowel syndrome and obesity. It has been reported that about 90% of resveratrol consumed with food reaches the large intestine unchanged and includes into metabolism of the gut microbiota. Bacteriological analysis of the resveratrol effect reveals significant changes in quantitative ratios of several types of bacteria. These changes are currently considered to account for numerous health benefits of resveratrol supplementation, such as stimulation of glucagon-like peptide-1 synthesis and insulin production; decrease in blood glucose; improvement of lipid metabolism; suppression of inflammation; increased synthesis of short-chain fatty acids (butyrate); and accelerated conversion of white fat into brown fat. Also, antiobesity, antidiabetic, antioxidant, anti-inflammatory, anti-aging, anti-atherogenic, antihypertensive, cardioprotective, and anticancer effects of resveratrol are described. Research into the effects of resveratrol demonstrates powerful and versatile effects of gut microbiota on quality of life and longevity.