Resveratrol is a antioxidant molecule, which belongs to the group of secondary plant substances and there to the polyphenols In general, secondary plant substances are plant hormones or colorants, fragrances, flavors, or defense substances that ensure the survival of their producers. Polyphenols have shown antioxidant and anti-inflammatory properties in studies. Resveratrol is used in research by David Sinclair also discussed as 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 small chemical subtlety in the molecular structure, which, however, has significant consequences. Trans-resveratrol has been shown in studies to be more stable and better bioavailable, 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, 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. Especially the Pinot Noir, has due to its small grape and the favorable temperature conditions with up to 2.78 mg per 100 milliliters, a very high concentration of resveratrol compared to other wines.
Oxidative stress as a stumbling block
Every day, our body is confronted with "oxidative stress". This refers to an excess of oxygen radicals that arises as a result of 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. This 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 quantities, they help to fight off 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 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?
A antioxidant is first of all "anti“ – that is, negatively disposed towards someone or something. The second part of the word tells us towards whom "-oxidant“. This stands for oxygen radicals. Our body has antioxidants that capture and bind these radicals, thereby rendering them harmless. Resveratrol has exactly this effect. In addition, there are 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 dietary supplements is huge. However, the disappointment was just as great when studies on very large populations failed to show any benefits of supplementing 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 resveratrolA transcription factor modulates the “writing” or, as the expert says, the transcription of DNA. In this way, Nrf2 Processes that are involved in inflammation and oxidative stress. 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, has its naturally occurring in berries, nuts and dark chocolate. However, the highest content is found in the skins of the grapes. During wine production, the grapes are stored in the wine barrel with their skins and seeds for a long time. The longer the juice is in contact with the grape skins and seeds during fermentation, the higher the amount of resveratrol is in the end. For this reason, the resveratrol content in wine is significantly higher than in grape juiceThe size of the grape and thus the ratio between the amount of skin and pulp also play an important role. In addition, the resveratrol content is influenced by the climate and the environment in the growing area: Since plants in a humid area are generally more likely to be 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 sugar levels in patients with diabetes mellitus.
In addition, in vitro Studies have shown that resveratrol as an activator of sirtuins – which we have already discussed in the context of nicotinamide adenine dinucleotide (NAD) – have been able to demonstrate a life-prolonging effect. The list of the 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“. Only a very high dose of resveratrol leads to these negative effects. But where is the limit? For example, a dose considered safe is 450 mg per day for a person weighing 60 kg. Converted to resveratrol-rich Pinot Noir, this equates to about 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 is therefore not advisable. A more effective option is joint intake with a fatty meal, e.g. with yoghurt or a spoonful of oilThe 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 prior food intake.
Keep your eyes open during production
The Japanese knotweed (Fallopia japonica or Polygonum japonica) is particularly rich in resveratrol and is also known as "Darakchasava" in Indian Ayurvedic tradition due to its health-promoting effects. Extracting the molecule from the plant is simple and inexpensive. It is not surprising that many manufacturers rely on this process. However, the cheap production comes at a price, as the various drying techniques often produce harmful PAHs (polyaromatic hydrocarbons) that 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 free of genetic engineering and PAHs.
