Resveratrol science continues to impress

Recent studies involving the red wine molecule resveratrol reveal:

  • In contrast to statin cholesterol-lowering drugs that are liver toxic, resveratrol and its liver metabolites increase production and elimination of bile from the liver and reduce production of cholesterol in the liver, thus resulting in a net reduction of circulating levels of cholesterol.  Resveratrol is metabolized as it passes through the liver via attachment (conjugation) with detoxification molecules (glucuronate, sulfate).  Thus resveratrol liver metabolism is said to result in resveratrol being non-bioavailable.  However, both resveratrol and its liver metabolites exert cholesterol-lowering effects, thus negating the idea that resveratrol is not bioavailable.  [Journal Food Science Oct 13, 2016]
  • Low-dose resveratrol (70, 350 and 700 mg human equivalent dose for a 154-lb. human) reduce blood sugar (glucose) in diabetic animals via its ability to increase blood serum zinc levels and favorably alter the zinc/copper ratio.  [Biological Trace Element Research Oct 15, 2016]
  • Low-dose resveratrol (greater than dietary intake from grapes or wine) but not excessively high concentrations initially generates oxidation that triggers counteractive antioxidant enzymes, namely glutathione, that protects cells from biological stress. [Free Radical Biology Medicine Aug 8, 2016]

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