Is Resveratrol the Fountain of Youth?

By Byron J. Richards, CCN

There are a lot of great anti-aging and metabolism boosting nutrients: DHA, pantethine1, acetyl-l-carnitine, carnosine, r-alpha lipoic acid, grape seed extracts – the list goes on and on. In fact, most nutrients help cells function better and thus live longer. So, why is resveratrol vying for the position as King of the anti-aging nutrients – with a potent fat-burning twist thrown in for good measure?

Maybe we should ask Big Pharma, who is spending a pile of cash on metabolites of resveratrol3 that they hope to patent as weight loss drugs, diabetes drugs, and a new generation of anti-aging medicines. Part of the way resveratrol works is by activating a powerful metabolic fat-burning and anti-aging gene called SIRT1. In newly published Big Pharma animal research their resveratrol drug activated SIRT1, prevented weight gain on a high fat diet, improved blood sugar and insulin function, and doubled the exercise endurance of the mice.

Interestingly, resveratrol dietary supplements4 have been shown to do essentially the same thing. The resveratrol drug (SRT1720) is apparently six times more potent at activating SIRT1 than plain resveratrol. However, plain resveratrol operates in a number of different ways5 besides activating SIRT1, providing a broader base of potential health benefits including comprehensive cardiovascular support.

What is Resveratrol?

Interest in resveratrol research took off when it was identified as a component in red wine that may be partly responsible for the “French Paradox,” the ability to eat a higher fat diet with less heart disease than Americans. Research shows that resveratrol helps your liver metabolize fat and helps break down stored fat6 contained in your white adipose tissue.

Resveratrol is a type of polyphenol known as a stilbenoid, which is produced in grapes and blueberries to protect themselves from bacterial and fungal infection, and to a lesser extent from UV radiation. It was discovered that grapes growing in damp and moldy areas had the highest content of resveratrol of any known commonly consumed food/beverage. Resveratrol is obviously a potent anti-fungal compound and antioxidant.7

Resveratrol is a different compound than the flavonoid proanthocyanidins of grape seed extracts, which also contribute to the notion of the French Paradox. Blueberries, by comparison, also contain flavonoids and a different stilbenoid called pterostilbene8 (pronounced “tero-STILL-bean”). Significant research at the USDA has shown that pterostilbene has a powerful ability to influence the metabolism of cholesterol and the synthesis of triglycerides by improving metabolism within cells, as well as providing brain-protecting anti-aging properties.

The amount of resveratrol in a bottle of red wine varies from 2 mg to 14 mg, mostly on the lower side. Dietary supplements of resveratrol are typically derived from the roots of Japanese knotweed (Polygonum cuspidatum), a far more economical source than grapes. …read more

Source: Welness

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