Resveratrol, it seems, just can’t seem to catch its breath.  Whether the focus of still another research study on its potential health benefits (see archived articles: Wine and Inflammation, Radioprotective Effects of Wine, Alcohol Impact on Alzheimer’s in the Elderly, Wine Consumption in Males May Extend Life, Grape Seed Extracts May Suppress Leukemic Cells, Study Finds Heightened Risk of Breast Cancer With Wine, Resveratrol May Counteract Obesity and Resveratrol May Limit Damage Post Stroke) or advertised as a “cure all for what ails ya,” word of the compound seems to be everywhere.  So what is resveratrol?

Resveratrol is what is known as a polyphenol found in, amongst other things, the skin of red grapes.  Phenolic compounds, a type of antioxidant, are divided into flavinoids (those compounds that are responsible for the flavor and taste of grapes and other fruits such as tannins) and non flavinoids, of which resveratrol is a member.  Resveratrol is also found in peanuts, mulberries, blueberries, cranberries, spruce, eucalyptus and various Chinese herbs.  Now that I have bored you with some very basic chemistry, lets get into the facts. 

Resveratrol has been demonstrated to exert both antioxidant and anti-inflammatory action.  (An antioxidant is capable of slowing or preventing the oxidation of other molecules.  Oxidation produces what is known as free radicals, atoms or molecules that have an unpaired electron in its outer shell.  These unpaired electrons tend to be highly reactive and can trigger brisk and sometimes deadly reactions at the cellular level).  It reduces the oxidation of the low density lipoproteins or LDL and inhibits the aggregation of platelets, thus reducing the risk of clotting and thrombosis and possible coronary heart disease.  Anti-inflammatory effects seems to be expressed through the inhibition of activity of a particular enzyme as well as the release of another cellular substance.