Resveratrol belongs to the group of polyphenols, present in many fruits, and is associated
with the expression "French paradox", which describes the correlation between the
consumption of red wine and the reduced incidence of cardiovascular diseases. The biggest
limitation of resveratrol is its low bioavailability, as it is quickly converted into glucuronides
in the body and therefore rapidly excreted. A number of clinical studies performed have
demonstrated beneficial effects of resveratrol at different dosages of resveratrol per time unit
tested. In order to improve the effectiveness and bioavailability of resveratrol, many
chemical modifications of resveratrol were carried out with enzyme-catalyzed acylations.
By acylation at the positions 3,5,4' (where the OH group is present), several derivatives were
prepared and their efficacy compared with resveratrol. Research was also focused on
selective acylation at the 4’-O position, as well as conversion of resveratrol to di- or
triacetates. Many different solvents and acylating donors were used, together with different
lipases and with either a regular shaker or in an ultrasonic bath. To confirm the outcomes of
previous experiments and examine new parameters, within the thesis we focused on two
enzymes, namely CALB and lipase PS. Vinyl acetate, vinyl laurate and vinyl propionate
were used as acylating donors. To determine the most optimal solvent for enzyme-catalyzed
reactions, the so-called "solvent screening" was performed, and diisopropyl ether was found
to be the most appropriate. The results of acylation reactions showed that with all three
acylating donors, a diacylated product (3,4'-O substituted) was obtained. The reaction
conditions to afford the acylated derivatives were investigated and are discussed in this thesis.
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