Dr. Ikuo Tsunoda, Assistant Professor in the Department of Microbiology and Immunology at the Center for Molecular and Tumor Virology of the Louisiana State University Health Sciences Center, and colleagues reported that resveratrol, the polyphenol compound produced by the skin of red grapes and peanuts, worsened neuropathology and inflammation and had no neuroprotective effects in multiple sclerosis (MS) in the Oct. 1, 2013, issue of The American Journal of Pathology.
The researchers advise people that have MS or anticipate the development of MS to avoid resveratrol supplements as well as red grapes, peanuts, and red wine as a precautionary measure until further research defines the action of resveratrol in MS.
The researchers induce MS into test mice in two different forms. The diets of the test mice were compared with normal mice. One group of test mice ate a diet high in resveratrol. The other group of mice with MS ate a diet free of resveratrol.
The test mice that had MS and ate a diet high in resveratrol developed symptoms of MS earlier, had higher levels of inflammation, lost more myelin, and demonstrated slower recovery or no recovery from MS than mice that ate a diet free of resveratrol.
Resveratrol demonstrated no anti-viral effects in mice infected with Theiler's murine encephalomyelitis virus the virus used to induce MS like symptoms in test mice.