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Resveratrol is a phenolic antioxidant found mainly in red wine and purple grape juice. Mulberries and peanuts also contain resveratrol, but in lesser amounts.

Recent studies have shown that resveratrol may aid in the prevention of atherosclerosis, cancer, and high cholesterol.

Method of Action

Resveratrol acts in several ways to prevent development of atherosclerosis. As an antioxidant, it prevents oxidation of LDL cholesterol that often leads to accumulation on artery walls. It also increases levels of HDL cholesterol, the "good" cholesterol that stabilizes LDL cholesterol. Resveratrol also helps to dilate blood vessels and decrease platelet aggregation which leads to clotting. As a phytoestrogen, resveratrol may help to prevent the increased risk for heart disease that arrives with menopause.

Resveratrol has been shown to induce apoptosis in leukemia cancer cell lines, through inhibiting growth in the S phase of division. It also promotes hydroxylation of free radicals, thereby reducing oxidative stress that may lead to DNA damage and cancer.

Therapeutic Approaches

Resveratrol may be useful for the following conditions:
High total cholesterol
Low HDL cholesterol         
Cancer (risk reduction only)

A typical dosage of resveratrol is 200-600 mcg/day (may be divided and taken twice daily). Food sources include red wine (640 mcg/glass) and peanuts (73 mcg/handful).

Toxicity Factors

Estrogenic effects of resveratrol may increase risk for hormone-related disorders in women, like breast cancer, ovarian cancer, and endometriosis. Women at high risk for these disorders should exercise caution before using resveratrol in large amounts.



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