Binding of the antioxidant polyphenol resveratrol to human serum albumin. Influence of stearic acids pre-complexed with the protein

Resveratrol (Fig. 1A) is a natural phytoalexin produced by some plants and it is also found in food and beverages, particularly red wine [1]. The biological activity of resveratrol is associated with health benefits including anti-tumour, antiinflammatory, anti-oxidant and anti-platelet aggregation properties that make it particularly interesting for applications in pharmaceutical and nutraceutical fields [2]. The activity and bioavailability of resveratrol, however, are limited by its low solubility in water. These limitations are overcome via binding to proteins.