Resveratrol is found in the skin and stems of grapes and in turn in red wine since the processing of red wine keeps the skins in the grape juice for a period of time.
Resveratrol (trans-3,4’,5-trihydroxystilbene) in blueberries has been demonstrated not only to be potent antioxidant (~ 20-50 times more effective than vitamin C) but also to act synergistically with vitamin C, enhancing the effects of each.
Resveratrol is a remarkable type of polyphenol called a phytoalexins, meaning it is part of a plant’s defends arsenal. Grapevines and other plants that produce resveratrol do so because they are stressed when fighting enemies, such cold or other weather extremes, drought, fungal attack and injury.
It possesses significant anti-inflammatory and antioxidant properties that may benefit bone health. Resveratrol is the most extensively investigated for its osteogenic action in bone formation as well as bone resorption.
Its antioxidant and anti-inflammatory activates have a potential in the treatment of several other disease including: cardiovascular diseases, cancer, diabetes, Alzheimer’s diseases and autoimmune diseases.
Research in 1997 reported how resveratrol can inhabit the start of carcinogenesis, stopping cancer progression at its initial stages (Science. 1997 Jan 10;275(5297):218-20). It has been shown to inhibit growth of many types of cancer cells in culture.
Resveratrol also appears to be the specific antioxidant which many health benefits including an anti-clotting effect that prevents the formation of thrombi (blood clots) that may block vessels and cause heart attacks and stroke.
What is resveratrol?
