Resveratrol - 60 Minutes recently ran a piece about Resveratrol, a compound produced by certain plants (like red wine grapes) when they are under attack by bacteria or fungi. Some think resveratrol is the explanation for the French paradox, the observation that the French have a low incidence of heart disease, despite a diet rich in saturated fats. To explain the paradox, some researchers pointed to the relatively high red wine consumption of the French. As red wine studies progressed, researchers isolated a compound in grape skin called resveratrol.
Resveratrol has been shown, at times, to extend the life span of yeast and mice. In mouse and rat experiments, researchers claim to have found anti-cancer, anti-inflammatory, blood-sugar-lowering and other beneficial cardiovascular effects from resveratrol.
Most of these results have yet to be replicated in humans. In the only positive human trial, extremely high doses (3–5 g) of resveratrol (in a special proprietary formulation) have significantly lower blood sugar.
While resveratrol is found in the skin of red grapes and is a constituent of red wine, the amounts do not appear to be sufficient to explain the French paradox. More wine--uh, research is needed.
Foods with Resveratrol
The levels of resveratrol found in food varies greatly, but here are some good sources.
Grapes - Resveratrol is found primarily in the skin.
Red wine - The amount of fermentation time a wine spends in contact with the grape skins determines the resveratrol content of the wine. Since white wine is fermented after the skin is removed, it has less resveratrol than red wine, which is fermented with the skins.
Mulberry, blueberries, cranberries - most berries utilize the compound to protect against fungus and bacterial attack.
Japanese knotweed - common source for resveratrol supplements
Peanuts - Peanuts have about half the amount of resveratrol as that found in red wine.
Source - Resveratrol - Wikipedia
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by Nature's Way