Resveratrol Kills Cancer

Here’s a little bit of Grape Thinking for you — it was just announced last week that University of Rochester medical researchers have showed for the first time that , the powerful antioxidant found in grape skins, helps destroy pancreatic cancer cells – Read more here. There is a lot of controversy over this topic and the researchers are calling it a very ‘seductive’ area of study right now.

We’re all about a healthy lifestyle and we think that wine is a vital component to healthy living.If more research like this surfaces, it’s going to transform wine from simply a sophisticated alcoholic beverage into the holistic human . Check out this post we wrote a while back after reading a Fortune article about Resveratrol. There are going to be some very smart wine marketers that keep a pulse on this and will market their products accordingly.

Here are some stats on Resveratrol concentrations in wine and certain foods (peanuts and grapes). Resveratrol – Wikipedia

resveratrol-statistics.bmp


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Posted in News | 16 Comments »

  • http://israeliwinedirect.com Richard Shaffer

    Greg – do you have data on resveratrol differences between wines/grapes from different countries?

    Richard

  • http://israeliwinedirect.com Richard Shaffer

    Greg – do you have data on resveratrol differences between wines/grapes from different countries?

    Richard

  • Greg

    Hey Richard,

    Here is an article found on NY red wines. They did a test on a lot of other countries but didn’t give specifics (see half way through the article).

    http://www.news.cornell.edu/chronicle/98/2.5.98/resveratrol.html

    Also, check out this article on how Australia is working on REW (Resveratrol Enhanced Wines) — this seems huge.

    http://www.agroz.com.au/WINE/articles/01.pdf

    This is very exciting stuff! I love how it says ‘the best way to treat a disease is not get it in the first place, hence the move away from treating the disease to preventing the disease.’

    You should def look into the REW concept more.

  • Greg

    Hey Richard,

    Here is an article found on NY red wines. They did a test on a lot of other countries but didn’t give specifics (see half way through the article).

    http://www.news.cornell.edu/chronicle/98/2.5.98/resveratrol.html

    Also, check out this article on how Australia is working on REW (Resveratrol Enhanced Wines) — this seems huge.

    http://www.agroz.com.au/WINE/articles/01.pdf

    This is very exciting stuff! I love how it says ‘the best way to treat a disease is not get it in the first place, hence the move away from treating the disease to preventing the disease.’

    You should def look into the REW concept more.

  • http://www.foryourhealth.eu Bart

    Problem with resveratrol is it’s bioavailability :

    http://www.foryourhealth.eu/content/metabolism-and-bioavailability-trans-resveratrol

    Resveratrol (3,4′,5-trihydroxy-trans-stilbene) is a polyphenolic compound accounting to the stilbene class. Most stilbenes in plants act as antifungal phytoalexins, compounds that are usually synthesized only in response to infection or injury. Resveratrol has been detected in trees, in a few flowering plants, in peanuts, and in grapevines. The major dietary sources of resveratrol include grapes, wine, peanuts, and peanut products. Numerous in vitro studies describe different biological effects of resveratrol. The major impacts are the antioxidative, anti-inflammatory, and estrogenic effects as well as anticancer and chemopreventive activities. In order to reveal information on absorption, metabolism, and the consequent bioavailability of resveratrol, different research approaches were performed, including in vitro, ex vivo, and in vivo models, all of which are considered in this review. Summarizing the data, resveratrol is absorbed and metabolized. Around 75% of this polyphenol are excreted via feces and urine. The oral bioavailability of resveratrol is almost zero due to rapid and extensive metabolism and the consequent formation of various metabolites as resveratrol glucuronides and resveratrol sulfates. The potential biologic activity of resveratrol conjugates should be considered in future investigations.

  • http://www.foryourhealth.eu Bart

    Problem with resveratrol is it’s bioavailability :

    http://www.foryourhealth.eu/content/metabolism-and-bioavailability-trans-resveratrol

    Resveratrol (3,4′,5-trihydroxy-trans-stilbene) is a polyphenolic compound accounting to the stilbene class. Most stilbenes in plants act as antifungal phytoalexins, compounds that are usually synthesized only in response to infection or injury. Resveratrol has been detected in trees, in a few flowering plants, in peanuts, and in grapevines. The major dietary sources of resveratrol include grapes, wine, peanuts, and peanut products. Numerous in vitro studies describe different biological effects of resveratrol. The major impacts are the antioxidative, anti-inflammatory, and estrogenic effects as well as anticancer and chemopreventive activities. In order to reveal information on absorption, metabolism, and the consequent bioavailability of resveratrol, different research approaches were performed, including in vitro, ex vivo, and in vivo models, all of which are considered in this review. Summarizing the data, resveratrol is absorbed and metabolized. Around 75% of this polyphenol are excreted via feces and urine. The oral bioavailability of resveratrol is almost zero due to rapid and extensive metabolism and the consequent formation of various metabolites as resveratrol glucuronides and resveratrol sulfates. The potential biologic activity of resveratrol conjugates should be considered in future investigations.

  • http://tinyurl.com/88mon Beverly

    I believe you take resveratrol with its parent a glass of red wine Like curcumin mix with turmeric heat in olive oil improves curcumin/turmeric 10X

  • http://tinyurl.com/88mon Beverly

    I believe you take resveratrol with its parent a glass of red wine Like curcumin mix with turmeric heat in olive oil improves curcumin/turmeric 10X

  • greg

    Beverly, can you clarify what you mean by that? Are you saying by consuming resveratrol in a glass of a red wine, you bypass the oral bioavailability problem that Bart outlines? Also, thanks so much for bringing Curcumin to our attention… I had never heard or read about it until now!!

  • greg

    Beverly, can you clarify what you mean by that? Are you saying by consuming resveratrol in a glass of a red wine, you bypass the oral bioavailability problem that Bart outlines? Also, thanks so much for bringing Curcumin to our attention… I had never heard or read about it until now!!

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  • http://www.vinomis.com Barry Yarkoni

    Best way to get Resveratrol is through a high quality supplement. Our product contains 400mg of trans-Resveratrol in each tablet, along with Quercetin, another powerful polyphenol found in red wine. We also include 400mg of grape extract from Bordeaux, about the equivalent of 2 glasses of wine.

  • http://www.vinomis.com Barry Yarkoni

    Best way to get Resveratrol is through a high quality supplement. Our product contains 400mg of trans-Resveratrol in each tablet, along with Quercetin, another powerful polyphenol found in red wine. We also include 400mg of grape extract from Bordeaux, about the equivalent of 2 glasses of wine.

  • Greg

    Very interesting, I like your site Barry. Do you own vineyards? How do you make your product? Thanks for reaching out

  • Greg

    Very interesting, I like your site Barry. Do you own vineyards? How do you make your product? Thanks for reaching out

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