National Institutes of Health: How Resveratrol Works

Resveratrol, a compound found most famously in red wine, is the subject of a Feb. 13, 2012 news release by the National Institutes of Health. The NIH reports on a new study that identified the precise biochemical mechanism in the body that seems to be responsible for resveratrol’s ability to mitigate the harmful health effects of a high-fat diet.

One of the earliest reasons for scientific interest in resveratrol was the perception that people who drank a lot of red wine could also eat a relatively high fat diet, yet still have a rather low risk of cardiovascular disease. (This was the so-called “French paradox,” much discussed in the US media in the early 1990s.) The current NIH-supported study found evidence that resveratrol affects specific biochemical pathways that block the ill effects of a high-fat diet, such as obesity, glucose intolerance, and, potentially, the development of Type 2 diabetes. (Type 2 diabetes, in turn, is a risk factor for coronary heart disease.)

This NIH-supported study follows a pattern we’ve often seen before: the health benefits of a natural product are noted in general population studies, and eventually laboratory science allows us to home in on the exact mechanisms by which the natural substance works. Needless to say, we’re all for this kind of research to confirm and refine our knowledge of supplements!

Read more about the resveratrol study at:

You can find resveratrol in two forms at the NYBC. (Resveratrol Synergy adds some of the additional parts of the grape that are thought to have health benefits, and combines those with green tea extract, another food extract that researchers believe may have health benefits.)

Resveratrol Synergy


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