Resveratrol scavenges reactive oxygen species and effects radical-induced cellular responses

Stephen S. Leonard, Chang Xia, Bin Hua Jiang, Beth Stinefelt, Hillar Klandorf, Gabriel K. Harris, Xianglin Shi

Research output: Contribution to journalArticlepeer-review

595 Scopus citations


Scavenging or quenching of the reactive oxygen species (ROS) involved in oxidative stress has been the subject of many recent studies. Resveratrol, found in various natural food products, has been linked to decreased coronary artery disease and preventing cancer development. The present study measured the effect of resveratrol on several different systems involving the hydroxyl, superoxide, metal/enzymatic-induced, and cellular generated radicals. The rate constant for reaction of resveratrol with the hydroxyl radical was determined, and resveratrol was found to be an effective scavenger of hydroxyl, superoxide, and metal-induced radicals as well as showing antioxidant abilities in cells producing ROS. Resveratrol exhibits a protective effect against lipid peroxidation in cell membranes and DNA damage caused by ROS. Resveratrol was also found to have a significant inhibitory effect on the NF-κB signaling pathway after cellular exposure to metal-induced radicals. It was concluded that resveratrol in foods plays an important antioxidant role.

Original languageEnglish
Pages (from-to)1017-1026
Number of pages10
JournalBiochemical and Biophysical Research Communications
Issue number4
StatePublished - Oct 3 2003

Bibliographical note

Copyright 2017 Elsevier B.V., All rights reserved.


  • Cr(VI)
  • DNA damage
  • Hydroxyl radicals
  • Lipid peroxidation
  • NF-κB activation
  • Resveratrol
  • Superoxide radicals

ASJC Scopus subject areas

  • Biophysics
  • Biochemistry
  • Molecular Biology
  • Cell Biology


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