Magazine, Molecules

What is resveratrol?

Whatis resveratrol Article image

Resveratrol is an antioxidant molecule that belongs to the group of secondary plant compounds and there to the polyphenols. In general, secondary plant compounds are plant hormones or colorants, fragrances, aromas, or defensive substances that ensure the survival of their producers. Polyphenols have shown antioxidant and anti-inflammatory properties in studies. Resveratrol is also discussed as a longevity molecule in research work by David Sinclair.

Trans-Resveratrol - bioavailable twin

Resveratrol can exist in two structural forms (isomers): trans-resveratrol and cis-resveratrol. The two forms differ only by a small chemical subtlety in the molecular structure, which, however, has quite significant consequences. Trans-resveratrol has been shown in studies to be more stable and better bioavailable, which means that our body can absorb and utilise the molecule more efficiently.

France Paradox Resveratrol
High wine consumption and greasy food is common in France - how does that fit together?

Resveratrol and the French Paradox

French people are known for their wine consumption, fatty cuisine and at the same time for their longevity. What seems consistently illogical is appropriately referred to in science as the "French paradox". Researchers attribute this to the high polyphenol content in selected French red wines. Pinot Noir in particular, due to its small grape and favourable temperature conditions, has a very high concentration of resveratrol (up to 2.78 mg per 100 millilitres) compared to other wines.

Oxidative stress as a stumbling block

Every day our body is confronted with "oxidative stress". This is understood to be an excess of oxygen radicals that arises due to natural metabolic processes. Due to their chemical make-up, free radicals are highly reactive, i.e. they like to form bonds with other molecules - regardless of whether they are already in a liaison or not. In this way, they can damage cellular structures such as the cell membrane, proteins and even DNA, the blueprint of our body.

However, oxygen radicals are not destructive per se. In normal amounts, they help defend against pathogens such as bacteria or viruses. In sano, therefore, there is a balance between the benefit and harm of free radicals.

If this balancing act fails and too many oxygen radicals are produced in a short time, we have various coping mechanisms at our disposal. In addition to the classical repair mechanisms of the cell, there is the antioxidant protective screen. This includes molecules such as resveratrol, which have a direct or indirect antioxidant effect.

Resveratrol text Umbrella
Trans-resveratrol protects like an umbrella against free radicals that pelt our cells.

The direct antioxidant effect - What is an antioxidant?

An antioxidant is first of all "anti" - i.e. negative towards someone or something. The second part of the word "-oxidant" tells us who it is. This stands for oxygen radicals. Our body has antioxidants that catch and bind these radicals, making them harmless. Resveratrol has exactly this effect. In addition, there are the classic antioxidants, which include vitamin A, vitamin C and vitamin E, as well as beta-carotene and selenium. The market for these vitamins as dietary supplements is huge. Equally huge, however, was the disappointment when studies on very large populations failed to show any benefits from supplementation with these vitamins.

Want to learn more about antioxidants? This way.

The indirect antioxidant effect

Besides the direct interaction with oxygen radicals, there is another pathway towards antioxidation. This leads via the transcription factor Nrf2, which is activated by resveratrol. A transcription factor modulates the "transcription" or, as the expert says, the transcription of DNA. In this way, Nrf2 influences processes involved in inflammation and oxidative stress. The transcription factor plays a central role in the stimulation of cell-protective genes in response to these problems.

Transcription factor Nrf2 as an indirect antioxidant mechanism
Nrf2 as a helper in distress, in an oxidative thunderstorm.

Occurrence of resveratrol

The molecule, which has been widely researched over time, occurs naturally in berries, nuts and dark chocolate. However, the highest content is found in the skins of grapes. In wine production, the grapes are stored with their skins and seeds in the wine barrel for a long time. The longer the juice has contact with the grape skin and seeds during fermentation, the higher the amount of resveratrol in the end. For this reason, the resveratrol content in wine is significantly higher than in grape juice. The size of the grape and thus the ratio between the proportion of skin and pulp also plays an important role. In addition, the resveratrol content is influenced by the climate and the environment in the growing region: since plants in a humid area are usually more frequently attacked by parasites and fungi, their resveratrol content is higher. In short: the more hostile the living conditions of the plants, the higher the resveratrol content.

Grapes Harvest Woman

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Resveratrol in science and research

In the human body, the molecule has various functions and effects. Through both direct and indirect antioxidant effects, resveratrol strengthens the antioxidant system and supports essential protective mechanisms.

In addition to a protective effect for cardiovascular and neurological diseases such as Alzheimer's, an anti-cancer effect has also been described. Clinical studies have confirmed a reduction in systolic blood pressure in hypertensive patients and a reduction in blood sugar levels in patients with diabetes mellitus.

In addition, in vitro studies have shown that resveratrol as an activator of sirtuins - which we have already learned about in the context of nicotinamide adenine dinucleotide (NAD) - could demonstrate a life-prolonging effect. The list of positive effects of resveratrol on health is even longer and is constantly being extended.

However, studies also report negative effects of supplementing the molecule. This is due to "hormesis". This effect has been known since Paracelsus and means "the dose makes the poison". So only a very high dose of resveratrol leads to these negative effects. But where is the limit? For example, 450 mg per day for a person weighing 60 kg was examined as a safe dose. Converted to resveratrol-rich Pinot Noir, this corresponds to about 22 bottles. Thanks to research, scientists have already managed to isolate the molecule and we can now consume the pure form.

Resveratrol from MoleQlar in capsule and powder form

How can I take resveratrol?

The molecule is not water-soluble, but fat-soluble. Putting the powder in a glass of water and then drinking it is therefore not useful. A more effective option is to take it together with a fatty meal, e.g. with yoghurt or a spoonful of oil. The taste is slightly acidic, but not unpleasant. The fine powder has a yellowish shimmer and the smell of berries and grapes underlines its natural origin.

It is also recommended to take resveratrol early in the morning, on an empty stomach, i.e. without prior food intake.

Resveratrol intake with a spoonful of oil
The bioavailability of resveratrol powder can be significantly increased by mixing the powder with a spoonful of oil.

Eyes open during production

Particularly rich in resveratrol is the Japanese knotweed (Fallopia japonica or Polygonum japonica), which is also known as "Darakchasava" in the Indian Ayurvedic tradition due to its health-promoting effects. Extraction of the molecule from the plant is simple and inexpensive. Not surprisingly, numerous manufacturers rely on this process. However, cheap production comes at a price, as the various drying techniques often produce PAHs (polyaromatic hydrocarbons) that are harmful to health and remain in the powder or capsules. Biotechnological production from yeast fermentation has become established as a harmless alternative. Most of the enzymes needed for resveratrol production are already contained in the yeast. The resveratrol obtained is highly pure and completely free of genetic engineering or PAHs.

Literature

Shaito, A., Posadino, A. M., Younes, et al. (2020). Potential Adverse Effects of Resveratrol: A Literature Review. International journal of molecular sciences, 21(6), 2084. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139620/

Berman, A. Y., Motechin, R. A., et al. (2017). The therapeutic potential of resveratrol: a review of clinical trials. NPJ precision oncology, 1(1), 1-9. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5630227/

Chen, J., Bai, Q., Zhao, Z., et al. (2016). Resveratrol improves delayed r-tPA treatment outcome by reducing MMPs. Acta neurologica Scandinavica, 134(1), 54-60. https://pubmed.ncbi.nlm.nih.gov/26455907/

Ramírez-Garza, S. L., Laveriano-Santos, E. P., et al. (2018). Health effects of resveratrol: Results from human intervention trials. Nutrients, 10(12), 1892. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6317057/

Hausenblas, H. A., Schoulda, J. A., & Smoliga, J. M. (2015). Resveratrol treatment as an adjunct to pharmacological management in type 2 diabetes mellitus-systematic review and meta-analysis. Molecular nutrition & food research, 59(1), 147-159. https://pubmed.ncbi.nlm.nih.gov/25138371/

Tabrizi, R., Tamtaji, O. R., Lankarani, K. B., et al. (2020). The effects of resveratrol intake on weight loss: a systematic review and meta-analysis of randomized controlled trials. Critical reviews in food science and nutrition, 60(3), 375-390. https://pubmed.ncbi.nlm.nih.gov/30421960/

Zhu, W., Qin, W., Zhang, K., et al. (2012). Trans-resveratrol alters mammary promoter hypermethylation in women at increased risk for breast cancer. Nutrition and cancer, 64(3), 393-400. https://doi.org/10.1080/01635581.2012.654926 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3392022/

Patel, K. R., Brown, V. A., Jones, D. J., et al. (2010). Clinical pharmacology of resveratrol and its metabolites in colorectal cancer patients. Cancer research, 70(19), 7392-7399. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2948608/

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