What Is Resveratrol?
Resveratrol is a type of natural phenol produced by several plants. Phenol is a versatile precursor to a large collection of drugs, most notably asprin, herbicide and pharmaceutical drugs. Phenol is also used as an oral anesthetic/analgesic in products such as Chloraspetic or generic equivalents. Phenol is commonly used to temporarily treat pharyngitis.
Plants produce Resveratrol in response to injury or when the plant is under attack by pathogens. An example of pathogens are bacteria or fungi.
The skin of grapes contain a large amount of Resveratrol to protect the plant against fungal diseases and sun damage; hence wine has higher levels of Resveratrol compared to other natural food.
Some food sources of Resveratrol:
The Japanese and Chinese culture use Itadori tea as a traditional herbal remedy for heart disease and strokes.
In Japanese culture the name, “Itadori” used in making itadori tea. Itadori goes by many names, such as:
fleece-flower, Himalayan fleece vine, monkey-weed, Hancock’s curse, crimson beauty, Reynoutria, elephant ears,Japanese Knotweed, pea shooters, donkey rhubarb (It is not a rhubarb), sally rhubarb, Japanese bamboo, American bamboo, and Mexican bamboo (it is not a bamboo).
Some researchers believe Resveratrol is a powerful antioxidant that may protect a cell’s DNA. Antioxidants can help prevent cell damage caused by free radicals. Free radicals are unstable atoms caused by pollution, sunlight and our bodies natural burning of fat that can lead to cancer, aging and brain degeneration.
Researchers have indicated that resveratrol may reduce the risk of inflammation, blood clots and heart disease.
Resveratrol is considered a dietary supplement and is not approved by the U.S. Food and Drug Administration for any indication.
Definitive studies demonstrate appropriate doses, uses, long-term safety and effectiveness have not been conducted. Additional research is needed before the benefits of Resveratrol are concluded.
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