Piceatannol
hav 19 Dec 2012
piceatannol 3.09
pterostilbene 1.86
luteolin 1.45
fisetin 1.39
resveratrol 1.29
myricetin 0.43
quercetin 0.38
butein 0.04
If I understand their metrics, anything above a 1 is an activator and anything below is an inhibitor. Suggesting that maybe quercetin and resveratrol should not be taken together if you are interested in sirt1 activation.
I wonder if there might be some advantage in supplementing with piceatannol instead of resveratrol? I've only been able to identify one supplement supplier, Zetpil, who supplies 500 mg suppositories. But I did locate this paper on how to convert resveratrol into a form of piceatannol that is oil-soluble:
New Lipophilic Piceatannol Derivatives Exhibiting Antioxidant Activity Prepared by Aromatic Hydroxylation with 2-Iodoxybenzoic Acid (IBX)
Piceatannol (E-3,5,3’,4’-tetrahydroxystilbene) is a phytoalexin synthesized in grapes in response to stress conditions. It exhibits strong antioxidant and antileukaemic activities due to the presence of the catechol moiety. To modify some physical properties like solubility, and miscibility in non-aqueous media some new previously unreported piceatannol derivatives having lipophilic chains on the A-ring were prepared in good yields by a simple and efficient procedure. The key step was a chemo- and regioselective aromatic hydroxylation with 2-iodoxybenzoic acid (IBX). The new compounds showed antioxidant activity and seemed promising for possible applications as multifunctional emulsifiers in food, cosmetic and pharmaceutical fields.
Which got me thinking about the solubility of all these things, generally. Apparently resveratrol is relatively insoluble in both oils and water (.03mg/ml) but pretty soluble in ethanol (50 mg/ml) and dmso (16 mg/ml). Pure piceatannol, however, is somewhat more soluble in water (.5 mg/ml). While thats's greater than a 10x improvement over resveratrol, oil-soluble versions might be even better, perhaps rivaling C60 in evoo.
Pterostilbene looks pretty interesting too. It rates higher in the assay at 1.86 compared to resveratrol 1.29. And although its less soluble in water than resveratrol (.021 mg/ml) I found a reference that it's more lipophilic than resveratrol.
Howard
Kevnzworld 20 Dec 2012
I think low dose quercetin is combined with resveratrol to improve resveratrols bioavailability.
One of the issues with these substances is low bioavailability . I found this study that suggests that using plasma content may underestimate absorption .
" Determination of Quercetin and Resveratrol in Whole Blood—Implications for Bioavailability Studies "
" Comparing plasma and whole blood, up to 76% of the analyte, being associated with the cellular fraction, was unaccounted for when examining only plasma. This indicates the importance of analysing whole blood rather than plasma to avoid underestimating polyphenol absorption in bioavailability studies."
Fred_CALICO 27 Dec 2012
Pterostilbene is a degradation product of resveratrol in vivo.
quercetin as a cofactor for resveratrol is also present in the wine.
The piceatannol is present in the wine (even better if it is aged in cask in which Picea quercus).
The only problem is the current level of alcohol in wine.
It is too important now.
My idea, but I have no scientific evidence to report is that:
Mulled wine (70 ° Celsius for 10 minutes, then let cool for 1 to 2 hours) allows to maintain the pool of cofactors polyphenol eliminating the unnecessary part of the alcohol. Must retain a small portion of the alcohol and absorb during a meal containing some fat (olive oil for example).
The price is less than supplements. This is part of sustainable development.
http://ressources-nu...DERIC_00_00.pdf
It is also possible to practice decoctions of bark of young branches of oak. The roots of Quercus at 5 g decoction could do the trick.
Edit :
Another idea: promoting recipes with wine (cooked / heated)
http://www.taste.com... olive oil mash
replace the cock lentils or red beans
http://www.epicuriou...ne-Sauce-105463
...
Edited by sell58, 27 December 2012 - 06:10 PM.