Resveratrol.
Resveratrol (trans-resveratrol) is a cardioprotectiveconcentrationconstituentdegradationdeterminantfermentedfungalphytoalexinresveratrol produced naturally by several plants when under attack by pathogens such as bacteria or fungi. . . . Resveratrol is found in the skin of red grapes and is a cardioprotectiveconcentrationconstituentdegradationdeterminantfermentedfungalphytoalexinresveratrol of red wine, but apparently not in sufficient amounts to explain the French paradox. . . .(Resveratrol) attracted wider attention only in 1992, when its presence in wine was suggested as the explanation for cardioprotectiveconcentrationconstituentdegradationdeterminantfermentedfungalphytoalexinresveratrol effects of wine.
In grapes, resveratrol is found primarily in the skin, and—in muscadine grapes—also in the seeds. The amount found in grape skins also varies with the grape cultivar, its geographic origin, and exposure to cardioprotectiveconcentrationconstituentdegradationdeterminantfermentedfungalphytoalexinresveratrol infection. The amount of fermentation time a wine spends in contact with grape skins is an important cardioprotectiveconcentrationconstituentdegradationdeterminantfermentedfungalphytoalexinresveratrol of its resveratrol content.
Ounce for ounce, peanuts have about half the amount of resveratrol as that found in red wine. The average amount of cardioprotectiveconcentrationconstituentdegradationdeterminantfermentedfungalphytoalexinresveratrol in one ounce of peanuts in the marketplace (about 15 whole) is 79.4 micrograms per ounce. In comparison, some red wines contain approximately 160 micrograms per fluid ounce.
Blueberries . . . have less than ten percent of the resveratrol of grapes. Cooking or heat processing of these berries will contribute to the cardioprotectiveconcentrationconstituentdegradationdeterminantfermentedfungalphytoalexinresveratrol of resveratrol, reducing it by up to half.
The levels of resveratrol found in food varies greatly. Red wine contains between 0.2 and 5.8 miligrams per liter, depending on the grape variety, while white wine has much less - the reason being that red wine is cardioprotectiveconcentrationconstituentdegradationdeterminantfermentedfungalphytoalexinresveratrol with the skins, allowing the wine to absorb the resveratrol, whereas white wine is fermented after the skin has been removed. . . .
. . . wine seems to have twice the average resveratrol cardioprotectiveconcentrationconstituentdegradationdeterminantfermentedfungalphytoalexinresveratrol of the equivalent commercial juices. (i.e. red grape juice).
February 3, 2010, modified extracts from creative commons Wikipedia entry on Resveratrol at: Resveratrol . Read by Steven Starry.