Resveratrol Introduction
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Resveratrol structure
Resveratrol has gained increasing popularity in recent years, its appearance is prevalent on the internet, scientific journals, health channels, and news programs. In the United States, the NBC News magazine, Newsweek, ran a couple of articles on the substance in 2008, citing possible benefits of Resveratrol including cancer prevention and anti-aging effects. On January 25th of 2009, “60 minutes,” a CBS News broadcast, aired an episode detailing scientists’ claims of the potential of Resveratrol in preventing age-related illnesses and even lengthening life. Additionally, Resveratrol pills were featured as a health supplement on the Oprah Life Extension television episode in March 2009. Resveratrol supplements are consequently in high demand at vitamin and natural food stores. What is Resveratrol and why all the hype?
Resveratrol is naturally produced by several plants, including certain vines, grapes, peanuts, and pine trees. It is produced by these plants in response to stress, injury, fungal infection, and ultraviolet radiation. Resveratrol belongs to a group of compounds called phytoalexins. It was first identified in 1963 from the roots of the Japanese knotweed, also known as ko-jo-kon in Japanese or Polygonum Capsidatum in Latin. It is used as an effective ingredient in Asian folk medicine which is prescribed for liver and heart conditions. Resveratrol has also been produced by chemical synthesis.
More attention was generated towards Resveratrol in 1992, when it was found to be present in red wines. Because of this discovery, it was proposed that Resveratrol was the key to explaining the French Paradox. This paradox is simply the observation that although the French consume a diet rich in saturated fat, the prevalence of heart disease among them is relatively low. Since they also drink large quantities of red wine, it was thought that this was the determining factor in their low incidence of heart disease. Doctors generally agree that red wine, when consumed in moderation, has properties that contribute to a healthy heart. Resveratrol may be a significant ingredient in red wine that helps reduce bad cholesterol, prevent damage to blood vessels, and prevent blood clots.
More recently, Resveratrol has been proposed to have considerable benefits including slowing down the aging process and defending against diseases. David Sinclair, a molecular geneticist at Harvard University, claimed in 2003 that Resveratrol extended the lifespan in his studies on yeast and fruit flies. Since then, researchers have been attempting to apply his findings and the benefits of Resveratrol to humans.
