Despite the aforementioned scepticism, new research
has uncovered one mechanism behind resveratrol’s medicinal properties. As it
mimics the amino acid tyrosine, the enzyme TyrRS is activated when bound to
resveratrol, which “tricks” the enzyme into moving them to the cell nucleus,
where it can then protect DNA from damage. This enables resveratrol to enact
much of its anticancer and antiaging effects. The TyrRS enzyme has been
described as a mechanism that works in “virtually all” lifeforms, even adding
weight to the vast number of animal studies on resveratrol. Another way that resveratrol
assists in CVD prevention is by improving flow-mediated
dilation, as seen in one study on people at risk of CVD. In
a different study, patients with stable coronary
artery disease receiving a grape extract containing
resveratrol showed increases in anti-inflammatory chemicals and inhibition of
chemicals and genes that promote inflammation. Additionally, angina patients
experienced a decrease
in C-reactive protein and brain natriuretic peptide after receiving resveratrol
and calcium fructoborate supplements.
As stated above, resveratrol has also been found to
have anticancer properties. After only 8 daily doses at 500 or 1000mg,
colorectal cancer patients had shown a reduced proliferation of tumour cells by
5%.
Resveratrol may even inhibit
cancer stem cells, which may be the primary drivers of tumour
development and cannot be defeated by even the “best” in chemo and radiation. Not
even type II diabetes is safe from resveratrol’s
effects, with the compound showing the ability to
significantly decrease insulin resistance and urinary excretion of
orthotyrosine. Resveratrol has also been found to have properties that prevent
or slow neurological
diseases such as Alzheimer’s disease, Parkinson’s disease,
brain ischaemia and even Huntington’s disease. Brain ischaemia and HD models
demonstrated resveratrol’s ability to rescue neurons from cell death, despite
the latter being a genetic disease. As for Alzheimer’s disease, resveratrol can
reduce production of beta-amyloid proteins and destabilise preformed
beta-amyloid fibrils. It is even more effective than curcumin at inhibiting
beta-amyloid formation – at a rate of 63% as opposed to 45% - and curcumin’s
effects on Alzheimer’s are quite well publicised. The most powerful inhibitor
was epsilon-viniferin glucoside, at 93%. Epsilon-viniferin glucoside is a
conjugated dimer of resveratrol, found in
red wine, the grape species Vitis
vinifera and in the medicinal herb known as white peony, or Paeonia lactiflora. Resveratrol’s third
effect on Alzheimer’s disease is the ability to protect neural cells from dying
of beta-amyloid induced toxicity, partially by its antioxidant properties.
Resveratrol and its health benefits can be obtained
from several sources, most famously by drinking red wine; Pinot Noir and St
Laurent grapes have been found to contain the highest levels of resveratrol. For
those who are unable to drink wine for personal or religious reasons, other
sources include cranberries, blueberries, pomegranates and of course, the red
grapes which wine is made from. This is why I decided to post this article today, as I expect many of you to have enjoyed something containing resveratrol over Christmas.
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