Resveratrol is an antioxidant molecule that belongs to the group of secondary plant substances and is classified among the polyphenols . In general, secondary plant substances are plant hormones or color, scent, aroma, or defense substances that ensure the survival of their producers. Polyphenols have shown antioxidant and anti-inflammatory properties in studies. Resveratrol is also discussed in research 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 nuance in the molecular structure, which, however, has quite 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
French people are known for their wine consumption, fatty cuisine, and at the same time for their longevity. What seems entirely illogical is aptly referred to in science as the "French Paradox". Researchers attribute this to the high polyphenol content in selected French red wines.Above all, the Pinot Noir has a very high concentration of resveratrol compared to other wines, with up to 2.78 mg per 100 milliliters, due to its small grape 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 from natural metabolic processes. Free radicals are highly reactive due to their chemical composition, readily forming 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.
However, oxygen radicals are not per se destructive.In normal amounts, they help defend against pathogens such as bacteria or viruses. In health there is 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 time, we have various coping mechanisms available. In addition to the classical repair mechanisms of the cell, there is the antioxidant protective shield. This includes molecules like resveratrol, which act directly or indirectly as antioxidants.
The direct antioxidant effect – What is an antioxidant?
An antioxidant is first of all “anti” – so negatively inclined towards someone or something. Against whom, the second part of the word “-oxidans” reveals to us. This stands for oxygen radicals. Our body has antioxidants that capture, bind, and thereby neutralize these radicals. Resveratrol has exactly this effect. In addition, there are the classic antioxidants, which include vitamins A, vitamin C and vitamin E, as well as beta-carotene and selenium. The market for these vitamins as dietary supplements is huge.However, the disappointment was equally great when studies on very large populations could not 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 "copying" or, as the expert says, the transcription of DNA. In this way, Nrf2 influences processes that are involved in inflammatory events and oxidative stress. The transcription factor plays a central role in the stimulation of cell-protective genes in response to these issues.
Occurrence of Resveratrol
The molecule, which has been extensively researched over time, has its natural occurrences in berries, nuts, and dark chocolate. However, the highest content is often found in the skins of grapes. During wine production, the grapes are stored with their skins and seeds for a long time in the wine barrel. The longer the juice has contact with the grape skins and seeds during fermentation, the higher the amount of resveratrol at the end. For this reason, the resveratrol content in wine is significantly higher than in grape juice. The size of the grape and thus the ratio between the skin and pulp also plays an important role.Additionally, the resveratrol content is influenced by the climate and environment in the cultivation area: Since plants in a humid area are generally more frequently affected by parasites and fungi, their resveratrol content is higher. In short: The harsher the living conditions of the plants, the higher the resveratrol content.
Resveratrol in Science and Research
In the human body, the molecule has various functions and effects. Both through 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.In clinical studies, a reduction in systolic blood pressure in hypertensive patients and a decrease in blood sugar levels in patients with diabetes mellitus have been confirmed.
Additionally, in vitro studies have shown that resveratrol as an activator of sirtuins – which we have already learned about in the context of nicotinamide adenine dinucleotide (NAD) – can demonstrate a life-extending effect. The list of positive effects of resveratrol on health is even longer and is continuously being expanded.
However, studies also report negative effects of the supplementation of the molecule. This is due to "hormesis".This effect has been known since Paracelsus and means “The dose makes the poison.” Therefore, only a very high dose of resveratrol leads to these negative effects. But where is the limit? A dose considered safe has been studied, for example, 450 mg per day for a person weighing 60 kg. Converted to resveratrol-rich Pinot Noir, this corresponds to about 22 bottles. Thanks to research, scientists have already managed to isolate the molecule, and we can now consume it in its pure form.
How can I take resveratrol?
The molecule is not water-soluble but fat-soluble. Therefore, it is not sensible to put the powder in a glass of water and then drink it.A more effective way is the joint intake 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 shimmer and the scent of berries and grapes emphasizes its natural origin.
Additionally, it is advisable to take resveratrol early in the morning, on an empty stomach, meaning without prior food intake.
What to consider when producing resveratrol
Particularly rich in resveratrol is Japanese knotweed (Fallopia japonica or Polygonum japonica), which is known in Indian Ayurvedic tradition for its health-promoting effects as "Darakchasava." Extracting the molecule from the plant is simple and cost-effective. It is not surprising that numerous manufacturers rely on this process. However, the cheap production comes at a price, as various drying techniques often produce health-harming PAHs (polycyclic aromatic hydrocarbons) that remain in the powder or capsules. A harmless alternative has been established through biotechnological production from yeast fermentation. Most enzymes needed for resveratrol production are already present in the yeast.The obtained resveratrol is highly pure and completely free of genetic engineering and PAHs.
Note: The molecule resveratrol is occasionally incorrectly referred to as "Resveratol" or "Reservatrol." In all cases, the same substance is meant - the well-known polyphenol resveratrol.
