Resveratrol Grape Juice

RESVERATROL GRAPE JUICE EXTRACT

Resveratrol (trihydroxystilben), a compound detected largely in the skins of red grapes, is a component of Ko-jo-kon, an oriental medicine used to treat diseases of the blood vessels, heart, and liver.It first came to scientific attention only four years ago, however, as a possible explanation for the “French Paradox” the low incidence of heart disease among the French people, who eat a relatively high-fat diet

Today, it is being examined by scientific researchers and touted by manufacturers as a great antioxidant, an anti-cancer agent, and a phytoestrogen. It is also being advertised on the Internet as “The French Paradox in a bottle.” A, is is even being marketed as a red-wine extract antioxidant product called “French Paradox.” This article reviews the recent research on resveratrol’s amazing propeeties.

While found in other plants, such as eucalyptus, spruce, and lily, and in other foods such as mulberries and peanuts, resveratrol’s most abundant natural sources are Vitis vinifera, labrusca, and muscadine grapes, which are used to manufacture wines. It occurs in the vines, roots, seeds, and stalks, but its highest concentration is in the skin, which contains 50-100 micrograms per gram.

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Resveratrol is a phytoalexin, a category of antibiotic compounds produced as a part of a plant’s defensive system against disease. For example, in response to an invading fungus. Since fungal infections are more common in cooler climates,the grapes grown in colder climates have a greater concentration.

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The resveratrol content of wine is related to the length of time the grape skins are present during the fermentation process. Thus the concentration is significantly greater in red wines than in white wines. Grape juice, which is not a fermented beverage, is not a significant source of resveratrol. A fluid ounce of red wine averages 160 ug of resveratrol, compared to peanuts, which average 73 µg per ounce. Since wine is the most notable dietary source, it is the object of much speculation and research. Resveratrol has been associated with a reduced risk of cardiovascular disease

Several studies have demonstrated that resveratrol is an effective antioxidant . It inhibits low-density lipoprotein (LDL), and protects cells against lipid peroxidation. It is thought that because it contains highly hydrophilic and lipophilic properties, it can provide more effective protection than other well-known antioxidants, such as vitamins C and E.Reducing accumulation of platelets which clog arteries has also been demonstrated in studies on resveratrol, further contributing to its prevention of atherosclerosis. Research conducted by a team of scientists at the U.S. Department of Agriculture (USDA) shows that peanuts are another food source of heart-healthy resveratrol.

Resveratrol is being studied to see how it affects the initiation, promotion, and progression of cancer. With regard to tumor initiation, it has been shown to act as an antioxidant by inhibiting free radical formation. Resveratrol appears to decrease tumor promotion activity by inhibiting cyclooxygenase-1 an enzyme that converts arachidonic acid to inflammatory substances that stimulate tumor-cell growth. One appealing characteristic of resveratrol’s anti-cancer potential is its minimal toxicity to blood-forming cells.
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The Bottom Line Laboratory tests have clearly demonstrated that resveratrol may help prevent cardiovascular disease and cancer.

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