The Chemistry Behind Resveratrol and Its Sources
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by: Guest
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Resveratrol is a phytoalexin, in simple words a particular class of antibiotic compounds that are manufactured by plants as part of the plant's defense mechanism against diseases.
Note that fungal infections tend to attack plants that are commonly found in cool climates, justifying the reason why resveratrol is found in very high concentrations in grapes.
The most abundant natural source of resveratrol however is labrusca, Vitis vinifera, and muscadine grapes, which are known for their role in making wines.
In fact, the skin contains circa 50-100 micrograms (µg) per gram.
This justifies the reason why resveratrol is highly concentrated in red wine compared to its white wine counterpart.
With these facts, we can justifiably say that grape juice shouldn't be considered as a significant resveratrol source.
While peanuts constitutes on average around 73 µg of resveratrol, an ounce of red wine constitutes on average 160 µg of resveratrol.
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