The properties of Resveratrol
Resveratrol is polyphenolic phytoalexin that comes from roots of polygonum cuspidatum that is available in China and Japan. It is produced naturally by plants at the time of attack from viruses such as fungi or bacteria. Resveratrol can also be found in constituents of red wine, peanuts, cranberries, mulberries, blueberries and some pine trees.
The properties of Resveratrol
Resveratrol exists in two forms which is trans and cis. When heated or exposed to ultraviolet radiations, the trans form undergoes isomerisation to cis Resveratrol. It is used in the treatment of blood vessel diseases such as hyperlipidemia and atherosclerosis. It also has anti oxidant and anti inflammatory properties that help in viral hepatitis and microbial infections.
The amount of resveratrol in food varies greatly. Depending upon the type of grape variety, non muscadine grapes contains between 0.2 and 5.10 mg/L while the white wine has much less of its content. It may be because red wine is fermented which allows the wine to absorb resveratrol. The fresh grapes contain about 50 to 100 mg of resveratrol per gram.
There is wide and detailed information regarding the properties of Resveratrol that is available over the internet. This is very useful information for research purpose.
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