Resveratrol is a natural compound widely distributed in plants. The highest concentrations are found in peanuts and the skin of grapes. Red wine is the primary dietary source of resveratrol. Scientific interest in resveratrol has grown in the last several years due to research indicating its antioxidant and cardioprotective effects.
Phytochemistry
Resveratrol belongs to a group of polyphenolic compounds called stilbenes. It is fat soluble, well absorbed and rapidly metabolized. Resveratrol has relatively low bioavailabilty.
Mechanisms
How resveratrol works is not well understood. However, test tube studies have shown resveratrol effectively scavenge's free radicals, according to information from the Linus Pauling Institute at Oregon State University.
Sources
Supplements are available containing 10-50 mg of resveratrol. These are made from grape or wine extracts, or from the root of Polygonum cuspidatum, also called Japanese knotweed.
Benefits
A review in the October 2008 issue of the journal "Cancer Letters", states that, "resveratrol exhibits pleiotropic health beneficial effects including anti-oxidant, anti-inflammatory, cardioprotective and anti-tumor activities."
Dosage
Effective doses of resveratrol regarding treatment or disease prevention have not been established.
Member Comments