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

From a nutritional science perspective, resveratrol is known for its antioxidant, anti-inflammatory, and cell-protective properties. It became particularly well known through the so-called "French Paradox" hypothesis- the observation that, despite a high-fat diet, French people are less likely to suffer from cardiovascular disease, which was partly attributed to the moderate consumption of red wine (containing resveratrol).

Clinical context:

Numerous studies investigate the effects of resveratrol on:

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

Resveratrol exists in two chemical forms: Trans-resveratrol and Cis-resveratrol. The trans form is the bioactive 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 only trans-resveratrol 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 produced by exposure to light or heat and is barely biologically active.

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

When purchasing resveratrol capsules or powder, look for the designation “trans-resveratrol” or “≥ 98% trans” to obtain demonstrably effective quality.