Resveratrol is a compound that belongs to the polyphenolic group. Some plants make resveratrol when they are stressed from ultraviolet (UV) radiation, fungal infection or injury. This is why red wine from dry regions with lots of UV exposure have the highest concentration. Red wine has gotten a lot of attention for being an excellent source of resveratrol, but there are many other plants that produce the molecule as well.
- Grapes (the basis of red wine)
- Blueberries, strawberries, cranberries
Caloric restriction is known to increase the lifespan of mammals and other species. In yeast, caloric restriction has been shown to increase the enzyme Sir2, an enzyme associated with extension of the lifespan in yeast. Resveratrol has also been shown to increase the amount of Sir2 found in yeast and extend their lifespan by about 70%, independent from caloric restriction. Recently, there have been more studies showing the longevity potential of resveratrol in higher organisms, but as of yet, no study has been conclusive in determining whether resveratrol has the potential to extend the human lifespan.
Resveratrol is showing promise in its anti-aging effects. Currently, there is a great deal of research taking place on this molecule and others like it. In the coming years, we are likely to see much more in to regards to resveratrol’s role in the human aging model. To stay current in what is happening in the world of resveratrol and to learn more about its role in health visit David Sinclair’s non-profit site.
David Sinclair shares his research and knowledge on resveratrol.