Resveratrol – Here’s to Your Health!

Resveratrol is produced naturally by several plants when under attack by pathogens such as bacteria or fungi.

It is a polyphenol, commonly found in the skin of eucalyptus, spruce, berries, and peanuts and, of course, red grapes.

Because white wine is fermented after the skin has been removed the concentration is much less.

Red wine, fermented with the skin still intact, has typically between 0.2 and 5.8 mg/L

Muscadine Grapes , however, have an even higher concentration as it can also be found in the seeds.

Of course, like every other nutrient, science has produced a chemical synthesis and it is now marketed in nutritional supplements in every health food store in the Country but …

Nothing beats Whole Foods and Whole Food Supplements.

For almost two hundred years, people have been expounding the benefits of red wine and now we know why. Or at least we think we know why.

In fact, the benefits of this phenolic compound have been well published. It is believed to be one of the primary components responsible for the cardioprotective benefits of red wine.

Studies have shown that this natural phytochemical:

• has anti-inflammatory benefits,
• has anti-cancer potential
• inhibits lipid peroxidation of low-density lipoprotein,
• prevents the cytotoxicity of oxidized LDL, and
• increases vascular resistance to oxidative stress.
• may help prevent the negative effects of high-calorie diets.

Return to “The ORAC Wars” from “ Resveratrol – Here’s to Your Health”