Resveratrol is a antioxidant molecule that belongs to the group of secondary plant substances and there belongs to the polyphenols . In general, secondary plant substances are plant hormones or colors, fragrances, flavors or defensive substances that ensure the survival of their producers. Polyphenols have shown antioxidant and anti-inflammatory properties in studies. Resveratrol is also discussed as a longevity molecule in research by David Sinclair .
Trans-resveratrol – bioavailable twin
Resveratrol can exist in two structural forms (isomers): trans-resveratrol and cis-resveratrol. The only difference between the two forms is a small chemical subtlety in the molecular structure, which, however, has significant consequences. Trans-resveratrol has been shown in studies to be more stable and more bioavailable, meaning our bodies 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 appropriately referred to in science as the “French paradox”. Researchers attribute this to the high polyphenol content in selected French red wines. In particular, the Pinot Noir has a very high concentration of resveratrol compared to other wines, due to its small grapes and favorable temperature conditions, with up to 2.78 mg per 100 milliliters.
Oxidative stress as a stumbling block
Our body is confronted with “oxidative stress” every day. This refers to an excess of oxygen radicals that arise due to natural metabolic processes. Due to their chemical makeup, free radicals are highly reactive, meaning they 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, however, are not per se destructive. In normal amounts, they help defend against pathogens such as bacteria or viruses. In sano there is a balance between the benefits and harms of free radicals.
If this balancing act fails and too many oxygen radicals are created in a short period of time, we have various coping mechanisms at our disposal. In addition to the cell's classic repair mechanisms, 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?
A antioxidant is first of all “anti” – i.e. negatively disposed towards someone or something. The second part of the word “-oxidans” tells us who. This stands for oxygen radicals. Our body has antioxidants that catch and bind these radicals and thereby render them harmless. Resveratrol has exactly 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, there was just as much disappointment when studies on very large populations failed to show any benefits from 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 experts say, the transcription of DNA. In this way, Nrf2 influences processes that are involved in inflammation and oxidative stress. The transcription factor plays a central role in the stimulation of cell-protecting genes in response to these problems.
Occurrence of resveratrol
The molecule, which has been widely researched over time, has its natural occurrence in berries, nuts and dark chocolate. However, the highest content is found in the skins of the grapes. During wine production, the grapes with their skins and seeds are stored in wine barrels for a long time. The longer the juice is in 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 thus the ratio between the proportion of peel and pulp also plays an important role. In addition, the resveratrol content is influenced by the climate and environment in the growing area: Since plants in a humid area are usually more often 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
In the human body, the 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 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 reduction in blood sugar levels in patients with diabetes mellitus were confirmed.
In addition, in-vitro studies have shown that Resveratrol as Activator of Sirtuins – which we have already gotten to know in the context of nicotinamide adenine dinucleotide (NAD) – was able to demonstrate a life-extending 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. However, where is the limit? The dose considered safe, for example, was 450 mg per day in a person weighing 60 kg. Converted to the 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. Putting the powder in a glass of water and then drinking it doesn't make sense. A more effective option is to be taken together with a fatty meal, e.g.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 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.
Keep your 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. Extraction of the molecule from the plant is simple and inexpensive. Not surprisingly, numerous manufacturers rely on this process. However, the cheap production comes at a price, as the different drying techniques often produce PAHs (polyaromatic hydrocarbons), which are harmful to health and which are contained in the powder or remain in the capsules. Biotechnological production from yeast fermentation has established itself as a harmless alternative. Most of the enzymes needed for resveratrol production are already contained in yeast. The resveratrol obtained is highly pure and completely genetically modified. PAH free.
