Resveratrol is a potent polyphenol - a chemical compound belonging to a group of substances found in plants. A favourite and most known rich source of resveratrol is red wine. Resveratrol is part of the grapevineûs immune system, mobilized to fight invaders, such as molds and insects. Resveratrol becomes absorbed into red wine during fermentation through contact with the skins. Today there is a strong evidence that resveratrol may have therapeutic potential for degenerative diseases, especially in the amounts contained in red wine. Biotechnical companies already produce resveratrol as dietary supplements in various doses, promising that the drugs can cure or prevent many of the diseases linked to aging and increase longevity. Clinical trials following the discovery by Sinclair et al. (2) are still under way worldwide. Thanks to the publicity, resveratrol supplements are flying off the shelves in health-food stores, though doctors caution there may be risks with the dose and purity level of the pills. But for now, the most pleasurable way to get the daily dose of resveratrol is in a glass or two of red wine.
Karl J. Neeser
Dr. Neeser, born 1947, is one of Switzerland leading anti-aging research scientists, health advisor to multinational companies, worldwide key speaker and author of several books. He is a Member of the Scientific Board of the Swiss Society for Anti-Aging Medicine and Prevention, SSAAMP, Senior Lecturer at the American Academy of Anti-Aging Medicine.
Number of Pages:
LAP LAMBERT Academic Publishing
Red Wine, resveratrol, Pharmacology
MEDICAL / General