Sources of Resveratrol

Resveratrol is a substance produced by plants. Its production is an effect of fungus or bacterial attack and works as a natural antiobiotic for the plant to fight off disease and infection. In the lab, it was first discovered in 1940 by a Japanese scientist. Originally isolated from the roots of the European White Helleborn plant, it was later discovered in the Japanese knotweed and then in 1992 in red wine. Today, through extensive research the scientists have identified the major dietary sources for Resveratrol. They are:

1. Japanese Knotweed

Young stems of the Japanese Knotweed can be cultivated and cooked. The taste is similar to young rhubarb and offers a naturally high level of Resveratrol. The process of cultivation has the added benefit of keeping the plant under control as it is a naturally robust and can get out of control, taking over native plants and wreaking havoc on ecosystems. As one of the first sources of Resveratrol, this plant is continually studied to find better ways of harvesting and cultivating it to extract the Resveratrol for use in dietary supplements.

2. Red Wine

Red Wine is the most commonly know source of Resveratrol. Red wine contains varying amounts of Resveratrol per glass or bottle but always will contain more than its red grape counterpart. The fermentation process of making wine from the grapes releases the Resveratrol into the wine that otherwise would not come out of the skins. White wine does not contain nearly as much Resveratrol as the chemical is concentrated in the skins of the grapes which are discarded during the making of white wines. Different varieties of red wine contain different amounts of Resveratrol with Pinot Noir being the most Resveratrol concentrated variety of wine. Many people have heard about the positive effects of red wine, but in the case of Resveratrol, in order to benefit from it, a person would need to drink the equivalent of 100 bottles per day. As this is impossible, supplements are often substituted.

3. Red Grapes

Red grapes contain a varying amount of Resveratrol depending on exposure to funguses as they mature as well as a host of other factors including cultivation methods, processing, variety of grape and region of the country they were grown. Organically grown grapes, though hard to find, have higher Resveratrol concentrations due to the plant being asked to naturally fight infection.

4. Peanuts

Peanuts contain half-again as much Resveratrol on average compared to red grapes. Again, the level of Resveratrol is related to cultivation practices as well as farming practices. Peanuts are known as a natural fungus carrier so it is no surprise that peanuts produce Resveratrol to fight such infections.

5. Blueberries

Blueberries, on average, contain about 10% of the Resveratrol of grapes. The actual amount that they contain varies greatly based on region and variety of berry. What is notable about blueberries is their diversity, containing many antioxidants and other phytochemicals besides Resveratrol and have been considered a super food due to this diverse make-up.

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