A long-term study adds to the science backing resveratrol’s benefits as it finds the regular consumption of this plant compound could slow cognitive decline by as much as a decade.
Researchers say polyphenols from winemaking by-product red grape pomice has potential as a functional ingredient in nutraceuticals, pharmaceuticals and cosmetics.
Resveratrol compounds found in red wine and grape skins could make certain tumour cells more susceptible to radiation treatment, according to research from the University of Missouri.
Both the alcoholic and non-alcoholic compounds in red wine have separate and potentially beneficial or protective effects that could reduce the risk of heart disease, say researchers.
A Danish government agency has committed €2.47m to a resveratrol study that will investigate multiple metabolic syndrome endpoints for the antioxidant including obesity, type-2 diabetes and osteoporosis.
Resveratrol – a compound in red wine - may be influencing both blood vessel function and the function of fat cells, say new studies which may help explain its heart health benefits.
In the second part of a special series on resveratrol, NutraIngredients looks at the ingredient’s supply. What is it extracted from, how much resveratrol does it contain, and who is offering the ingredient?