Resveratrol is an antioxidant moleculethat belongs to the group of secondary plant substances and there to the polyphenols . In general, secondary plant substances are plant hormones or colorants, fragrances, aromas or antibodies that ensure the survival of their producers. Studies have shown that polyphenols have antioxidant and anti-inflammatory properties. Resveratrol is also discussed in research work by David Sinclair as a longevity molecule.
Trans-resveratrol - bioavailable twin
Resveratrol can exist in two structural forms (isomers): trans-resveratrol and cis-resveratrol. The two forms differ only by a small chemical subtlety in the molecular structure, but this has significant consequences. Trans-resveratrol has been shown in studies to be more stable and more bioavailable, which means that our body can absorb and utilize the molecule more efficiently.
Resveratrol and the French paradox
French people are known for their wine consumption, fatty cuisine and longevity. What seems completely illogical is appropriately referred to in science as the "French paradox". Researchers attribute this to the high polyphenol content in selected French red wines. The Pinot Noir, in particular, has a very high concentration of resveratrol compared to other wines, with up to 2.78 mg per 100 millilitres, due to its small grape size and favorable temperature conditions.
Oxidative stress as a stumbling block
Every day, our body is confronted with "oxidative stress". This refers to an excess of oxygen radicals that arise as a result of natural metabolic processes. Due to their chemical composition, free radicals are highly reactive and therefore like to form bonds with other molecules - regardless of whether they are already in a liaison or not. As a result, they can damage cellular structures such as the cell membrane, proteins and even DNA, the blueprint of our body.
Oxygen radicals are not per se destructive, however. In normal amounts, they help in the defense against pathogens such as bacteria or viruses. In sano there is therefore a balance between the benefits and harms of free radicals.
If this balancing act fails and too many oxygen radicals are produced in a short period of time, we have various coping mechanisms at our disposal. In addition to the classic repair mechanisms of the cell, there is the antioxidant protective shield. These include molecules such as resveratrol, which have a direct or indirect antioxidant effect.
The direct antioxidant effect - what is an antioxidant
An antioxidant is first of all " anti" - i.e. negative towards someone or something. The second part of the word "-oxidans" tells us to whom. This stands for oxygen radicals. Our body therefore has antioxidants that capture and bind these radicals, thereby rendering them harmless. Resveratrol has precisely this effect. There are also the classic antioxidants, which include vitamin A, vitamin C and vitamin E, as well as beta-carotene and selenium . The market for these vitamins as food supplements is huge. However, the disappointment was just as great when studies on very large populations failed to show any benefits of supplementation with these vitamins.
The indirect antioxidant effect
In addition to the direct interaction with oxygen radicals, there is another pathway towards antioxidation. This leads via the transcription factor Nrf2, which is activated by resveratrol. A transcription factor modulates the "transcription" or, as the expert says, the transcription of DNA. In this way Nrf2 inflammatory and oxidative stress processes are influenced. The transcription factor plays a central role in the stimulation of cell-protective genes in response to these problems.
Occurrence of resveratrol
The molecule, which has been widely researched over time, is found naturally in berries, nuts and dark chocolate. However, the highest content is found in the skins of grapes. During wine production, the grapes are stored with their skins and seeds in wine barrels for a long time. The longer the juice has contact with the grape skin and seeds during fermentation, the higher the amount of resveratrol in the end. For this reason, the resveratrol content in wine is significantly higher than in grape juice. The size of the grape and therefore the ratio between the skin and the pulp also plays an important role. The resveratrol content is also influenced by the climate and environment in the growing region: as plants in a humid area are generally more frequently attacked by parasites and fungi, their resveratrol content is higher. In short: The more hostile the living conditions of the plants, the higher the resveratrol content.
Resveratrol in science and research
The molecule has various functions and effects in the human body. Through both direct and indirect antioxidant effects, resveratrol strengthens the antioxidant system and supports essential protective mechanisms.
In addition to a protective effect for cardiovascular and neurological diseases such as Alzheimer's, an anti-cancer effect has also been described. Clinical studies have confirmed a reduction in systolic blood pressure in hypertensive patients and a reduction in blood glucose levels in patients with diabetes mellitus.
In addition, in vitro studies have shown that resveratrol as an activator of sirtuins - which we have already seen in the context of nicotinamide adenine dinucleotide ( NAD) - could demonstrate a life-prolonging effect. The list of positive effects of resveratrol on health is even longer and is constantly being expanded.
However, studies also report negative effects of supplementing the molecule. This is due to " hormesis". This effect has been known since Paracelsus and means "The dose makes the poison". So only a very high dose of resveratrol leads to these negative effects. But where is the limit? For example, 450 mg per day for a 60 kg person was examined as a safe dose. Converted to resveratrol-rich Pinot Noir, this corresponds to around 22 bottles. Thanks to research, scientists have already managed to isolate the molecule and we can now consume the pure form.
How can I take resveratrol?
The molecule is not water-soluble but fat-soluble . Adding the powder to a glass of water and then drinking it is therefore not a good idea. A more effective option is taking it together with a fatty meal z.B. with yogurt or a spoonful of oil. The taste is slightly sour, but not unpleasant. The fine powder has a yellowish sheen and the smell of berries and grapes underlines its natural origin.
It is also recommended to take resveratrol early in the morning, on an empty stomach, i.e. without eating beforehand.
Eyes open during production
The Japanese knotweed (Fallopia japonica or Polygonum japonica), which is also known as "Darakchasava" in the Indian Ayurvedic tradition due to its health-promoting effects, is particularly rich in resveratrol. Extracting the molecule from the plant is simple and inexpensive. Unsurprisingly, many manufacturers rely on this process. However, cheap production comes at a price, as the various drying techniques often produce harmful PAHs (polyaromatic hydrocarbons), which remain in the powder or capsules. Biotechnological production from yeast fermentation has established itself as a harmless alternative. Most of the enzymes required for resveratrol production are already contained in the yeast. The resveratrol obtained is highly pure and completely GMO- and PAH-free.
