Resveratrol in Osteoarthritis: A Memoir

Today, resveratrol is one of the highly investigated phytochemical in the world. Chemically, it is a stilbenoid present in high concentration in the grape skin and red wine. Structurally, it is a polyphenol and possesses two phenol rings linked by an ethylene bridge. Resveratrol, a phytoalexin, is produced by the plant as a defense mechanism against pathogens, including bacteria and fungi, and exposure to UV radiation and chemical substances. Numerous studies have shown that resveratrol possesses very high free-radical scavenging and antioxidant potential as a natural dietary ingredient. Resveratrol has also been reported to have anti-inflammatory and anti-apoptotic properties, and numerous preclinical studies have demonstrated it to possess great potential in preventing and/or slowing the breakdown of articular cartilage and extracellular matrix. Increased scientific attention has led to the validation of its biological activity and its ability to prevent or mitigate the process of osteoarthritis. This memoir looks into the origin, structure, and pathomechanism of resveratrol against osteoarthritis. 

Keywords: Osteoarthritis, Phytoalexin, Resveratrol.