A natural compound found in grapes, mulberries, peanuts, and other plants or food products,
especially red wine, that may protect against cancer and cardiovascular disease by acting as
an antioxidant, antimutagen, and anti-inflammatory.
Resveratrol's most abundant natural sources are Vitis vinifera, labrusca, and muscadine
grapes, which are used to make wines. It occurs in the vines, roots, seeds, and stalks,
but its highest concentration is in the skin [1], which contains 50-100 micrograms (µg)
per gram [4]. Resveratrol is a phytoalexin, a class of antibiotic compounds produced
as a part of a plant's defense system against disease.
It is reported through testing that Resveratrol blocks the UVB generated NFKappa-B
which is the protector against photocarcinogenesis [Photocarcinogenesis is another
consequence of chronic exposure of the skin to ultraviolet radiation and is in most
cases inextricably associated with photoageing].
