Resveratrol, a compound found primarily in red wine, is a naturally occurring antioxidant.
Where is it found?
Resveratrol is present in a wide variety of plants—of the edible plants, mainly in grapes and peanuts.1 Wine is the primary dietary
source of resveratrol. Red wine contains much greater amounts of resveratrol than does white
wine, since resveratrol is concentrated in the grape skin and the manufacturing process of red
wine includes prolonged contact with grape skins. Resveratrol is also available as a dietary
supplement.
Resveratrol has been used
in connection with the following conditions (refer to the individual
health concern for complete information):
Who is likely to be deficient?
Since it is not an essential nutrient, resveratrol is not associated with a deficiency
state.
How much is usually taken?
An 8-ounce glass of red wine provides approximately 640 mcg of resveratrol, while a handful
of peanuts provides about 73 mcg of
resveratrol. Resveratrol supplements (often found in combination with grape extracts or other antioxidants) are generally taken in the amount of
200–600 mcg per day. This is far less than the amount used in animal studies to prevent
cancer: equivalent to more than 500
mg (500,000 mcg) per day for an average-sized human. Therefore, one should not assume
that the small amounts found in supplements or food would necessarily be protective. The
optimal level of intake is not known.
While a moderate intake of red wine may protect against heart disease, the optimal amount required to produce
this effect is still unknown. Due to the risks involved with drinking alcohol, drinking red
wine cannot be recommended as a means of preventing heart disease until more information is
known.
Are there any side effects or interactions?
No side effects have been reported with the use of resveratrol.
At the time of writing, there were no well-known drug interactions
with resveratrol.
References:1. Soleas GJ, Diamandis EP, Goldberg DM. Resveratrol: A molecule whose
time has come? And gone? Clin Biochem 1997;30:91–113.