The discovery and history of resveratrol

It is a non-flavonoid polyphenolic compounds, has cis and trans two configuration, wherein the trans is stable structure, and the biological activity is broader. Was first discovered that the grapes containing this substances in 1970s, and through years of research and discovery, it was found that resveratrol not just present in grapes, its sources is very wide, many fruits and plants even nuts are containing this ingredient.

In 80s of the last century, Japanese scholar was beginning to understand the antioxidant effect of this substance and its possible health benefits, but has not attracted widely attention. Until 1990, American scholars found the wine rich in resveratrol, so it began to inspire more experts and scholars began to explore and research, and this discovery also originated from a phenomenon in France: French people like to eat steak, fries, cheese and high cholesterol unhealth food, but the incidence rate of cardiovascular disease was only 1/3 of the United States and other countries in Europe, this is the phenomenon known as the French paradox, people began to further research about it, found that it is due to the different kinds of eating habits of the United States and France. French people prefer to drink wine, but what relationship between red wine and morbidity? This problem was plaguing researchers for a long time. After the study, they found that the wine was containing resveratrol. Especially the wine produced by Bordeaux region of France contains higher resveratrol. Later, experts also found that resveratrol not just exist in grapes, the 21 families, 31 genera and 72 different types of plants also containing this substance, including Polygonum cuspidatum, peanuts and so on. Natural Resveratrol is a natural active ingredient, can in free state and binding with glycoside state two forms distribute and biosynthesis in plants, and both have a strong antioxidant effect. Can resistant to atherosclerosis and coronary heart disease. Resveratrol is mainly derived from the Polygonaceae, Polygonum cuspidatum’s drying rhizome and root, the skin and seeds of the Vitaceae grapes fruit, legumes peanuts’ seeds. The high content can up to 50 - 100 mg / kg.

In 1992, was first discovered resveratrol in commercial wine. Not all wines were containing this ingredient, blending wine and bad wine is undetectable. Resveratrol supplier conducted numerous studies about resveratrol demonstrated that resveratrol is the most important effectiveness composition of wine (especially red wine). Is a phytoalexin produced by vines in order to resist fungal invasion, save in grape skins. Only follow the traditional way, brewing the wine with skin, resveratrol in grape skins will gradually dissolved by the produced alcohol in the brewing process. Generally considered that the trans resveratrol is an important component of red wine which can resist atherosclerosis and coronary heart disease. Therefore, the level of resveratrol content determines the strength of the wine health benefits.

At present, resveratrol plant extract has been used as a kind of pharmaceutical raw materials, in producing a variety of lipid-lowering, anti-cancer capsule, there are also a lot of people to eat it as the long-term health care products.

Source:http://www.cospcn.com