What is resveratrol?

Resveratrol is an antioxidant. It was first identified in 1940 in the roots of hellebore. Resveratrol is found in more than seventy plants species, primarily in peanuts, blueberries, dark chocolate and other products.

Resveratrol is also widely known as a component of wine, particularly red wine. Resveratrol occurs naturally in two forms: cis-resveratrol and trans-resveratrol. Trans-resveratrol is much more bioactive and clinically beneficial than cis-resveratrol.

Resveratrol has an anticoagulant effect that prevents the formation of blood clots that may block blood vessel and cause heart attacks and stroke. In 1997 research showed that resveratrol exits anticancer effects by reducing tumor mass in rats. Scientists demonstrated that resveratrol is effective in blocking in vivo the three stages of: carcinogenesis, initiation, promotion and progression.

Resveratrol may help prevent age-related disorders such as neurodegenerative disease, inflammation, diabetes, and cardiovascular disease.
What is resveratrol?

Resveratrol in blueberries

Pterostilbene is an active constituent of blueberries and a natural methoxylated analogue of resveratrol.  Resveratrol has three analogues: pterostilbene, piceatannol and resveratrol trimethyl ether.

Resveratrol (trans-3,4’,5-trihydroxystilbene) in blueberries has been demonstrated not only to be potent antioxidant (~ 20-50 times more effective than vitamin C) but also to act synergistically with vitamin C, enhancing the effects of each.

It possesses significant anti-inflammatory and antioxidant properties that may benefit bone health. Resveratrol is the most extensively investigated for its osteogenic action in bone formation as well as bone resorption.

Resveratrol also has been demonstrated to have an anti-clotting effect that prevents the formation of thrombi (blood clots) that may block vessels and cause heart attacks and stroke.

Research in 1997 reported how resveratrol can inhabit the start of carcinogenesis, stopping cancer progression at its initial stages (Science. 1997 Jan 10;275(5297):218-20).
Resveratrol in blueberries

Blueberries — a source of the phytonutrients resveratrol

Blueberry fruits contained a variety of phytochemicals that could contribute to these protective effects, including flavonoids such as anthocyanins, flavonols, and pro-anthocyanins; substituted cinnamic acids and stilbenes.

Pterostilbene and piceatannol, analogues of resveratrol were also found in rabbiteye and highbush blueberry fruit. These naturally occurring stilbenes, known to be strong antioxidants and to have cancer chemo-preventive activities.

Resveratrol concentrations as high as 1.7 ug/g DW were reported for blueberry. Resveratrol is a phytoalexin, meaning it is part of a plant’s defense arsenal. The antioxidant properties of resveratrol are due or conjugation throughout entire molecule.

Blueberries are often consumed after cooking, in pies for example. The effect of eighteenth minutes of heating at 190 degrees C resulted in between 17% and 46% degradation of the resveratrol.

It was reported that resveratrol can inhibit the start of carcinogenesis, stopping cancer progression at its initial stage.
Blueberries — a source of the phytonutrients resveratrol