Resveratrol is a antioxidant molecule, which belongs to the group of secondary plant compounds and there to the Polyphenols counts. In general, secondary plant compounds are plant hormones or pigments, fragrances, aromas, or defense substances that ensure the survival of their producers. Polyphenols Studies have shown antioxidant and anti-inflammatory properties. Resveratrol is used in research by David Sinclair also discussed 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 in a minor chemical detail in their molecular structure, which, however, has significant consequences. Trans-resveratrol has proven to be more stable and better bioavailable in studies., which means that our body can absorb and utilize the molecule more efficiently.
Resveratrol and the French Paradox
The French are known for their wine consumption, their rich, fatty cuisine, and yet also for their longevity. What seems utterly illogical is aptly described in scientific circles as the "French Paradox." Researchers attribute this to the high polyphenol content in selected French red wines.Especially the Pinot Noir, due to its small grape size and favorable temperature conditions, it has a yield of up to 2.78 mg per 100 milliliters represents a very high concentration of resveratrol compared to other wines.
Oxidative stress as a stumbling block
Our bodies are confronted with "oxidative stress" every day. This refers to an excess of free radicals, which arises from natural metabolic processes. Due to their chemical composition, free radicals are highly reactive, readily forming bonds with other molecules – regardless of whether these molecules are already bonded or not. As a result, they can damage cellular structures such as the cell membrane, proteins, and even DNA, the blueprint of our bodies.
However, oxygen radicals are not per se Destructive. In normal amounts, they help defend against pathogens such as bacteria or viruses. In sano There is therefore a balance between the benefits and harm of free radicals.
If this balancing act fails and too many oxygen radicals are produced in a short time, we have various coping mechanisms at our disposal. In addition to the cell's classic repair mechanisms, there is the antioxidant protective shield. This includes molecules like resveratrol, which have a direct or indirect antioxidant effect..
The direct antioxidant effect – What is a antioxidant?
A antioxidant is first of all “anti“ – meaning a negative attitude towards someone or something.To whom? That's revealed by the second part of the word. "-oxidant“This stands for oxygen radicals. Our body therefore has antioxidants that capture and bind these radicals, thereby rendering them harmless.” Resveratrol has exactly this effectIn addition, there are the classic antioxidants, which include vitamin A, Vitamin C and Vitamin E, as well as beta-carotene and selenium count. The market for these vitamins as Dietary supplement is huge. However, the disappointment was equally great when studies on very large populations failed to show any benefits from supplementation with these vitamins.
The indirect antioxidant effect
Besides the direct interaction with oxygen radicals, there is another pathway towards antioxidant activity. This leads via the Transcription factor Nrf2, which is activated by resveratrolA transcription factor modulates the "copying" or, as the expert says, the transcription of DNA. In this way, it influences Nrf2 Processes involved in inflammation and oxidative stress. The transcription factor plays a central role in stimulating cell-protective genes in response to these problems.
Occurrence of resveratrol
This molecule, which has been extensively researched over time, has its natural occurrence in berries, nuts and dark chocolateThe highest concentration of resveratrol is often found in the grape skins. During wine production, the grapes, including their skins and seeds, are stored in wine barrels for extended periods. The longer the juice remains in contact with the grape skins and seeds during fermentation, the higher the final resveratrol content. 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 skin and pulp, also plays an important role. Additionally, the resveratrol content is influenced by the climate and environment of the growing region: since plants in humid areas are generally more frequently infested 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
In the human body, this molecule has various functions and effects. Through both direct and indirect antioxidant effects, resveratrol strengthens the antioxidant system and supports essential protective mechanisms.
In addition to a protective effect against cardiovascular and neurological diseases such as Alzheimer's, an anti-cancer effect has also been described. Clinical studies have shown a reduction in systolic blood pressure in hypertensive patients and a decrease in blood sugar levels Confirmed in patients with diabetes mellitus.
Additionally, have in-vitro Studies have shown that Resveratrol as an activator of Sirtuins – which we already discussed in the context of nicotinamide adenine dinucleotide (NAD) have met – and were able to demonstrate a life-extending effect.The list of positive health effects of resveratrol is even longer and is constantly being expanded.
However, studies also report negative effects from supplementing with the molecule. This is due to “HormesisThis 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 has been considered a safe dose.” The study examined the amount of resveratrol consumed per day in a 60 kg person. Translated to the resveratrol-rich Pinot Noir, this is equivalent to about 22 bottles. Thanks to research, scientists have already managed to isolate the molecule, and we can now consume its pure form.
How can I take resveratrol?
The molecule is not water-soluble, but fat-soluble.Therefore, adding the powder to a glass of water and then drinking it is not advisable. A more effective option is... taken together with a fatty meal, z.B. with yogurt or a spoonful of oilThe taste is slightly acidic, but not unpleasant. The fine powder has a yellowish hue, and the aroma of berries and grapes underscores its natural origin.
It is also recommended to take resveratrol early in the morning, on an empty stomach, i.e., without having eaten beforehand.
What to consider when producing resveratrol
Japanese knotweed (Fallopia japonica or Polygonum japonica), also known as "Darakchasava" in 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, numerous manufacturers rely on this process. However, this cheap production comes at a price, as various drying techniques often produce harmful PAHs (polycyclic aromatic hydrocarbons), which remain in the powder or capsules. A biotechnological production method using yeast fermentation has become established as a harmless alternative. Most of the enzymes required for resveratrol production are already present in the yeast. The resulting resveratrol is highly pure and completely free of GMOs and PAHs.
Note: The molecule resveratrol is occasionally mistakenly referred to as "resveratol" or "resveratrol". In all cases, the same substance is meant – the well-known polyphenol resveratrol.
