Resveratrol is a stilbenoid, a type of natural phenol and a phytoalexin produced naturally by several plants in response to injury or when the plant is under attack by pathogens such as bacteria or fungi. It has been detected in more than 70 plant species worldwide, including grapes, peanuts, berries, and pines. Fresh grape skin contains about 50 to 100 μg of resveratrol per gram net weight which subsequently contributes to a relatively high concentration of resveratrol in red wine and grape juice.
We often hear about the apparent health benefits of drinking red wine in moderation, sometimes known as “the French paradox,” as this is associated with improved cardiovascular health. The low incidence of heart disease among the French, who eat a relatively high-fat diet, is attributed to amongst other things, the high consumption of red wine in their diet.
As more people take control of their own health by investigating ”alternative” remedies and move away from allopathic medicine, natural products have come under the microscope regarding their potential health benefits. EU legislation prohibits us from talking about herbs and their applications, however, there is a wealth of information available online about the uses of Resveratrol and other herbal/plant supplements.
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