4-Hydroxydibenzyl: a novel metabolite from the human gut microbiota after consuming resveratrol-Reference-Cited by-同舟云学术

4-Hydroxydibenzyl: a novel metabolite from the human gut microbiota after consuming resveratrol

Published:2022 Issue:14 Volume:13 Page:7487-7493
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Iglesias-Aguirre C. E.¹^ORCID,Vallejo F.¹,Beltrán D.¹,Berná J.²^ORCID,Puigcerver J.²,Alajarín M.²^ORCID,Selma M. V.¹^ORCID,Espín J. C.¹^ORCID

Affiliation:

1. Laboratory of Food & Health, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, P. O. Box 164, 30100 Campus de Espinardo, Murcia, Spain

2. Department of Organic Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain

Abstract

4-Hydroxydibenzyl is a novel metabolite produced by the human gut microbiota from resveratrol after sequential dehydroxylations at the 5- and 3-positions.

Funder

Ministerio de Ciencia e Innovación

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01475K

Reference30 articles.

1. Grape Resveratrol Increases Serum Adiponectin and Downregulates Inflammatory Genes in Peripheral Blood Mononuclear Cells: A Triple-Blind, Placebo-Controlled, One-Year Clinical Trial in Patients with Stable Coronary Artery Disease

2. Resveratrol regulates neuro-inflammation and induces adaptive immunity in Alzheimer’s disease

3. The effects of resveratrol on metabolic status in patients with type 2 diabetes mellitus and coronary heart disease