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Resveratrol, a Popular Dietary Supplement for Human and Animal Health: Quantitative Research Literature Analysis - a Review
ISSN
0860-4037
Date Issued
2019
Author(s)
Aggarwal, Bharat Bhushan
Al-Rimawi, Fuad
Atanasov, Atanas G.
Balacheva, Aneliya
Barreca, Davide
Battino, Maurizio
Belwal, Tarun
Bishayee, Anupam
Daglia, Maria
Devkota, Hari Prasad
Djilianov, Dimitar
Durazzo, Alessandra
El-Demerdashl, Amr
Feder-Kubis, Joanna
Gan, Ren-You
Georgieva, Maya
Godfrey, Keith
Gupta, Vijai Kumar
Horbanczuk, Jaroslaw Olav
Huminiecki, Lukasz
Jozwik, Artur
Kozuharova, Ekaterina
Li, Hua-Bin
Lucarini, Massimo
Mocan, Andrei
Moosavi, Mohammad Amin
Mozos, Ioana
Nabavi, Seyed Mohammad
Orhan, Ilkay Erdogan
Pajpanova, Tamara
Pittala, Valeria
Sampino, Silvestre
Santini, Antonello
Shah, Muhammad Ajmal
Shanker, Karuna
Sheridan, Helen
Silva, Ana Sanches
Souto, Eliana B.
Strzalkowska, Nina
Sureda, Antoni
Tancheva, Lyubka P.
Tewari, Devesh
Tzvetkov, Nikolay T.
Wang, Dongdong
Weissig, Volkmar
Yang, Yang
Yeung, Andy Wai Kan
Zengin, Goekhan
Abstract
Resveratrol is a stilbene-type bioactive molecule with a broad spectrum of reported biological effects. In this sense, the current work provides a comprehensive literature analysis on resveratrol, representing a highly-researched commercially available dietary ingredient. Bibliometric data were identified by means of the search string TOPIC=(“resveratrol*”) and analyzed with the VOSviewer software, which yielded 17,561 publications extracted from the Web of Science Core Collection electronic database. The ratio of original articles to reviews was 9.5:1. More than half of the overall manuscripts have been published since 2013. Major contributing countries were USA, China, Italy, South Korea, and Spain. Most of the publications appeared in journals specialized in biochemistry and molecular biology, pharmacology and pharmacy, food science technology, cell biology, or oncology. The phytochemicals or phytochemical classes that were frequently mentioned in the keywords of analyzed publications included, in descending order: resveratrol, trans-resveratrol, polyphenols, flavonoids, quercetin, stilbenes, curcumin, piceatannol, cis-resveratrol, and anthocyanins. © 2019, Polish Academy of Sciences. All rights reserved.