Resveratrol natural Grape seed

Resveratrol is an organic chemical compound from the polyphenol group naturally found primarily in grape skins and seeds. It comes in two forms: trans- and cis-. The main difference between the forms is that the trans- form is the most active resveratrol molecule, as opposed to the less active cis- form.

The main sources of Resveratrol-rich foods are red wine, grapes, certain berries (especially their skins and seeds) and peanuts.

The popularity of resveratrol is linked to the description of the so-called ‘French paradox’ in 1992 by prof. Serge Reynaud’s This term describes a phenomenon occurring in the French population. Compared to other Western European nations, the French are far less likely to suffer from atherosclerosis, despite a much higher intake of animal fats.  Professor Reynaud’s observation was confirmed by a study involving 100 000 people from 21 countries. For 5 years, the coronary heart disease risk scale was observed and compared with the number of actual incidents. In the French population, the incidence was much lower than in the case of other countries. This is linked to the increased consumption of red wine, which is rich in Resveratrol.

References:

Tunstall-Pedoe H, Kuulasmaa K, Mahonen M et al. Contribution of trends in survival and coronary event rates to changes in coronary heart disease mortality: 10-year results from 37 WHO-MONICA Project populations. Lancet 1999, 353: 1574-1557.

Resveratrol is a powerful antioxidant. Combining it with another powerful antioxidant enhances its effect. Grapevine, in addition to its antioxidant properties, is rich in natural nutrients, vitamins and elements. The grapevine is rich in organic acids, protein, pectin, anthocyanins, flavones and amino acids.

Every single batch of Resveratrol, just like every other LABS212 supplement, undergoes microbiological testing (for bacteria), and tests for the presence of heavy metals and gluten. In addition, Resveratrol, like other plant extracts, is subject to the so-called PAH test, i.e. a test for polycyclic aromatic hydrocarbons (Benzo[a]anthracene, Benzo[β]fluoranthene, Chrysene and Benzo[α]pyrene), Benzo[α]pyrene).