Resveratrol is a natural polyphenol belonging to the stilbene group. It is found mainly in the skin of red grapes, in berries (e.g., blueberries), peanuts, and in Japanese knotweed (Polygonum cuspidatum). In nature, resveratrol serves plants as a protective substance against fungi, bacteria and environmental stress.

From a nutritional science perspective, resveratrol is known for its antioxidant, anti-inflammatory, and cell-protective properties. It has been particularly studied through the so-called"French Paradox" HypothesisIt is well known that the French suffer less frequently from cardiovascular diseases despite a high-fat diet, which has been partly attributed to the moderate consumption of red wine (containing resveratrol).

Clinical classification:

Numerous studies investigate the effects of resveratrol on:

• Cardiovascular health
  (e.g. Tomé-Carneiro et al., Atherosclerosis, 2012)
• Cell aging & sirtuin activation
  (Baur et al., Nature, 2006)
• Glucose metabolism & insulin sensitivity
  (Timmers et al., Cell Metabolism, 2011)
• Brain blood flow and cognitive performance
  (Wightman et al., Am J Clin Nutr, 2014)

Resveratrol exists in two chemical forms:Trans-resveratrolandCis-Resveratrol. Thetrans-formis thebioactive and more stable form, which is used in most dietary supplements because it is better absorbed by the body and has a significantly stronger effect.

🔬Studies show that trans-resveratrol alone is responsible for health-relevant effects such as antioxidant protection, sirtuin activation and cardiovascular support.
(Baur et al., Nature, 2006; Timmers et al., Cell Metabolism, 2011)

The cis form is created by exposure to light or heat and isbiologically hardly active.

• Higher bioavailability
• Clinically relevant effect
• More stable and effective in the organism

When buying resveratrol capsules or powder, pay attention to the information “trans-Resveratrol" or "≥ 98% trans“, in order to obtain demonstrably effective quality.