Resveratrol

Resveratrol is branded as a potential anticancer and cardioprotective compound.  This compound is largely found in the skins of red grapes. Resveratrol has been credited for the “French paradox’ wherein there is low incidence of heart disease among the French who consume a large high-fat diet on a daily basis. Resveratrol is a type of phytoalexin class of phytochemicals and acts as a moderate antioxidant. It decreases free radical damage which is the cause for various cancers.  The compound has anti-inflammatory ingredients that enable it to block reactions associated with cancer.  Aside from being an antioxidant, it is also anti-cancer agent and phytoestrogen. 

Sources of resveratrol include: eucalyptus, spruce, lily, mulberries, peanuts but the most abundant natural resources come from Vitis vinifera, labrusa and muscadine grapes which are all ingredients for making wine.  Resveratrol could be found in the grapes’ vines, roots, seeds and stalks but the highest concentration is found in the skin which contains 50-100 micrograms per gram.  The resveratrol found in wine is dependent to the length of time the grape skins are present during the fermentation process.  That is why resveratrol concentration is often found in red wine than white wine because grape skins are usually removed earlier during the white-wine production.  Grape fruit is not a good source of resveratrol. 

Studies have suggested that consuming red wine could reduce incidence of coronary heart disease (CHD).   Studies are also currently being conducted to determine the effects of resveratrol in cancer and heart disease.  Researches conducted showed that resveratrol may have anti-infective, antioxidant and anti-inflammatory properties.  Using cancer-prone mice in a study, researchers found out that it also lowers occurrence of skin tumors.  It has the ability to combat cancer at all three steps of the cancer process which are: initiation, promotion and progression.  It seems to decrease tumor by controlling cyclooxygenase- 1 which is an enzyme that converts arachnidonic acid to substances that promote inflammation and as a result stimulate tumor-cell growth. 

Resveratrol is found to mainly responsible for the cholesterol-lowering effects of red wine.  Epidemiologic and clinical studies suggest that high consumption of resveratrol-rich foods may result in lower cardiovascular disease risk, lower total cholesterol and lower LDL (Low-density lipoprotein) cholesterol.  Due to the fact that it contains high hydrophilic and lipophilic properties, it can provide better protection than other popular atioxidants such as vitamin C and E.  Most research studies on the effects of resveratrol’s anti-oxidant and anti-platelet properties were done in vitro or in an artificial environment using test-tube or tissue-culture preparations.  Studies in animals and humans are still to be conducted in order to determine the real effects of resveratrol supplementation. 

Recent studies also indicate that resveratrol is potentially good in treating Alzheimer’s.  The theory behind this assumption is the fact that resveratrol could effectively protect the brain against oxidative stress and keep the cells alive. It is also good for people with spinal cord injury and stroke. This is because it reversed the sings of inflammatory response to spinal cord injury.  Resveratrol is also believed to activate the ‘longevity gene’ due to its chemical structure.