Is the ‘red wine compound’ tag damaging to resveratrol?

This content item was originally published on www.nutraingredients.com, a William Reed online publication.

By Nathan Gray contact

- Last updated on GMT

Is the ‘red wine compound’ tag damaging to resveratrol?

Related tags: Yeast, Wine

Is the association between resveratrol and red wine beneficial for the compound, or could the link to alcohol be the cause of more harm than good in the long term?

Resveratrol has been suggested to possess a number of health benefits, including cardiovascular effects, brain boosting potential, anti-cancer properties, and even the ability to prolong life.

The beneficial compound can be found in a number of plants and vegetables including peanuts, grapes and Japanese knot weed, in addition being produced via bacterial fermentation methods or synthetically.

Yet whenever there is a media story about resveratrol, it is referred to as ‘the red wine compound’.

While at the Resveratrol 2012 conference in Leicester, UK, NutraIngredients asked leading academic and industry voices in the resveratrol space whether this association is still of benefit, or whether such a link could be damaging in the long term.

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