A Potent Antioxidant: Resveratrol's Impact on Longevity
A Potent Antioxidant: Resveratrol’s Impact on Longevity
By Amanda Williams, MPH
Director of Nutrition – Boca Raton, Florida
If you are interested in anti-aging (and who isn’t?), you’ve probably heard of the benefits of Reservatrol. You have heard of how it is derived from grapes, how it occurs naturally in wine, and how it is a natural polyphenolic compound that is well known for its phytoestrogenic and antioxidant properties. Resveratrol is one of the first supplements that drew a significant amount of attention from the scientific and medical communities throughout the world. As a matter of fact, it has been researched extensively for its many health benefits. To date, there have been over 4,000 human studies with Resveratrol.
Resveratrol’s Antioxidant Properties
Resveratrol first became popular with researchers when the “French paradox” was discovered in the 1980’s. The French paradox is the observation of low coronary heart disease (CHD) death rates despite the high intake of dietary cholesterol and saturated fat. What scientists have found is a strong correlation between red wine consumption and cardio-protective effects. It is from these original observations that we now know so much more about Resveratrol. As an antioxidant, it targets free radicals and limits the impact of oxidative stress on our cells.
Reservatrol for Anti-Aging
Resveratrol has been shown to increase the activity of SIRT1 (a gene that has been identified as the possible cause of aging), published recently in the Journal of Science. Researchers at Harvard University led the efforts to prove the power of Resveratrol in enhancing mitochondrial function and longevity. Lead researcher from Harvard, David Sinclair went on to say,"In the history of pharmaceuticals, there has never been a drug that binds to a protein to make it run faster in the way that Resveratrol activates SIRT1. The findings on the anti-aging and life-extending properties of Resveratrol have inspired many in the research world to dig even deeper into its potential as a breakthrough in human medicine.
Does this mean we should just consume more red wine?
Well the simple and most logical answer is - of course not! The amount of red wine you would have to drink to reap the benefits of Resveratrol would be unattainable and most likely lethal. To put this into perspective, a fluid ounce of red wine averages around 90 micrograms of Resveratrol, and a glass of wine is approximately 5 and 1/3 ounces. A person taking 20 mg of Resveratrol supplements may ingest the equivalent amount of Resveratrol found in roughly 40 glasses of red wine. What we know from the research is humans need to have a minimum of 25 mg of Resveratrol to activate SIRT1.
It has been established that Resveratrol can induce our cells into “living longer”. Resveratrol has become so wide studied in the past decade that it is easy to access studies showing its benefits on supporting healthy cholesterol levels, glucose support, endothelial function, brain health, easing inflammation, as well as multiple studies on its cancer fighting abilities.
This resveratrol supplement is one that you can integrate into your daily routine to give you very targeted and comprehensive support for your overall health. When you look at the amount of free radicals that our cells are exposed to on a daily basis, we need to be able to respond in a powerful way and Resveratrol is an excellent choice.
- Ferrières J. The French paradox: lessons for other countries. Heart. 2004;90(1):107-111.
- Fuhrman B, Lavy A, Aviram M. Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation. Am J Clin Nutr. 1995;61(3):549–54
- Walle T, Hsieh F, DeLegge MH, Oatis JE, Jr, Walle UK. High absorption but very low bioavailability of oral resveratrol in humans. Drug Metab Dispos. 2004;32:1377–1382. doi: 10.1124/dmd.104.000885.
Britton R.G., Kovoor C., Brown K. Direct molecular targets of resveratrol: identifying key interactions to unlock complex mechanisms. Ann. N. Y. Acad. Sci. 2015;1348(1):124–133
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