Resveratrol a type of natural phenol, and a phytoalexin produced by several plants in response to injury or when the plant is under attack by pathogens, such as bacteria or fungi.

Resveratrol is a phytoalexin, a class of compounds produced by many plants when they are infected by pathogens or physically harmed by cutting, crushing, or ultraviolet radiation.

Sources of resveratrol in food include the skin of grapes, blueberries, raspberries, mulberries, and peanuts.

A polyphenol found in grapes, red wine, chocolate, some berries, peanuts, and Asiatic plant roots.

Suspected to be an antioxidant, with anti-inflammatory, and anti-cancer effects .

In elderly community dwellers with Western diet total urinary resveratrol metabolite concentration is not associated with inflammatory markers, CV disease, cancer or all cause mortality (Semba RD et al).

Plants that synthesize resveratrol include knotweeds, pine trees including Scots pine and Eastern white pine, grape vines, raspberries, mulberries, peanut plants, cocoa bushes, and Vaccinium shrubs that produce berries, including blueberries, cranberries, and bilberries.

Resveratrol is a natural compound that can be found in various fruits, vegetables, and nuts, with grapes and red wine being the most well-known sources. 

There is no high-quality evidence that resveratrol improves lifespan or has a substantial effect on any human disease.

There is no evidence of benefit from resveratrol in people who already have heart disease.

Meta-analyses  found no effect on systolic or diastolic blood pressure.

There is no evidence of an effect of resveratrol on cancer in humans.

There is no conclusive evidence for an effect of resveratrol on human metabolic syndrome, or diabetes.

One study  found limited evidence that resveratrol lowered fasting plasma glucose in people with diabetes.

Two reviews indicated that resveratrol supplementation may reduce body weight and body mass index, but not fat mass or total blood cholesterol.

A review found that resveratrol supplementation may reduce biomarkers of inflammation, TNF-α and C-reactive protein.

Resveratrol may have some health benefits, including:

1. Anti-inflammatory and antioxidant properties. both of which can contribute to chronic diseases such as cancer and heart disease.

2. Cardiovascular health: Resveratrol may help protect against heart disease by reducing blood pressure and cholesterol levels, improving blood flow, and promoting the health of blood vessels. 

3. Anti-aging effects: Resveratrol may have anti-aging effects on the body by promoting healthy cellular function and reducing oxidative stress.

The levels of resveratrol consumed through diet or supplements are generally much lower than those used in studies, so it’s unclear whether the potential benefits seen in research will translate to real-world application.

There is insufficient evidence to indicate that consuming resveratrol has an effect on human lifespan.

Resveratrol has been has a possible effect on cognition, but with mixed evidence for an effect. 

Research does not support the use of resveratrol for diabetes management.

There is no evidence that resveratrol affects vascular endothelial function, neuroinflammation, Alzheimer’s disease, skin infections or aging skin.

The levels of resveratrol found in food varies considerably, even in the same food from season to season and batch to batch.

Beverage Resveratrol (mg/100 mL)[9] mea range

Red wine 0.27 0 — 2.78

Rosé wine 0.12 5.00×10−03 — 0.29

White wine 0.04 0.00 — 0.17

Sparkling wine 0.009 8.00×10−03 — 1.00×10−02

Green grape juice 0.00508 0.00 — 1.00×10−02

Wines made from grapes of the Pinot noir and St. Laurent varieties showed the highest level of trans-resveratrol.

Champagne and vinegar also contain appreciable levels of resveratrol.

Red wine contains between 0.2 and 5.8 mg/L, depending on the grape variety. 

White wine has much less because red wine is fermented with the skins, allowing the wine to extract the resveratrol, whereas white wine is fermented after the skin has been removed.

The composition of wine is different from that of grapes since the extraction of resveratrol from grapes depends on the duration of the skin contact.

Resveratrol, a stilbene compound, is found in widely varying amounts among grape varieties, primarily in their skins and seeds.

Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram.

Food Serving Total resveratrol (mg)

Peanuts (raw) 1 cup (146 grams) 0.01 – 0.26

Peanut butter 1 cup (258 grams) 0.04 – 0.13

Red grapes 1 cup (160 grams) 0.24 – 1.25

Cocoa powder 1 cup (200 grams) 0.28 – 0.46

Ounce for ounce, peanuts have about 25% as much resveratrol as red wine.

Peanuts, especially sprouted peanuts, have a content similar to grapes in a range of 2.3 to 4.5 μg/g before sprouting, and after sprouting, in a range of 11.7 to 25.7 μg/g, depending on peanut cultivar.

Mulberries are a source of as much as 50 micrograms of resveratrol per gram dry weight.

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