Two antioxidants are getting a lot of good press these days. One is quercetin, which is found in fruits and vegetables, and the other is resveratrol, which is best known for being abundant in red wine.
Quercetin and resveratrol are two antioxidants getting a lot of good press these days. Quercetin is found in fruits and vegetables, and resveratrol is best known for being abundant in red wine. A recent study published in the American Journal of Clinical Nutrition showed that human fat cells absorb both quercetin and resveratrol, which promoted healthy responses to inflammation in the body.
Quercetin is one of the most prevalent flavonoids found in many fruits and vegetables. The primary dietary sources of quercetin are citrus fruits, apples, onions, parsley, tea, and red wine. Several research studies indicate that quercetin can modulate a number of proteins which are linked to cell survival, growth, and death. The antioxidant action helps to prevent harm to DNA and inhibits proliferation of unhealthy cells.
Resveratrol is found in blueberries and grapes, as well as peanuts. However, its best known source is red wine, as red wine ferments for an extended time with grape skins, creating an increased resveratrol content. Japanese knotweed, a plant used in Traditional Chinese Medicine, is also a rich source of resveratrol. Resveratrol works to defend DNA and promote healthy cell growth. It also appears to inhibit the enzyme cyclooxygenase-1, which encourages substances that promote unhealthy cell colony formation. For more practical health information, visit www.dreliaz.org.
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