Wine is a fermented and usually alcoholic beverage made from grapes. It tends to come in two forms, red or white, in which the different processing can yield different levels of colors found in the grape skin (which include Resveratrol, Anthocyanins, and other bioactives). Red wine tends to be seen as more beneficial due to higher levels of micronutrients.
Most benefit with red wine, epidemiologically, is seen with 300mL of red wine daily, plotted on a J-curve. This is due to a combination of all factors in red wine.
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If you have isolated Resveratrol or stilbene compounds (resveratrol oligomers) in pill form, it would probably be a good idea to take the pill alongside a glass of red wine.
Synergies abound in the above compounds; even very subtle ones like the highly synergistic relation between Green Tea Catechins and capsicum vanniloids, primarily vanillic acid.
Wine tends to contain the following, in varying dosages according to growing conditions and type of wine:
Resveratrol, a stilbene compound
Resveratrol oligomers (ε-viniferin, α-viniferin, sophostilbene A, rhaponticin, piceatannol).
Cinnamic acids such as Fertaric acid, Ferulic acid and Chlorogenic acid
Benzoic acids such as vanillic acid and protocatechuic acid (anthocyanin metabolite)
(Common misspellings for Wine include wyne, win, whine)
(Common phrases used by users for this page include wine scientific information, wine examine, resveratrol exercise dolinsky, j. agric.food chem. flavonols in grape and wine, dr frank wines and resveratrol, Do resveritol and chlorogenic acid have anything in common?)