Resveratrol has been making headlines for a very long time now. It is a phytoalexin (phytonutrient or phytochemical) produced naturally in pomegranates, grape skins, and grape seeds. It’s produced for protection when a plant is under attack by pathogens such as bacteria or fungi. There are several fruits that contain resveratrol, but the highest concentration is actually in red wine. The fermentation process concentrates the resveratrol from the grape skins and seeds.

A number of beneficial health effects, such as anti-cancer, antiviral, neuroprotective, anti-aging, and anti-inflammatory effects have been attributed to the consistent intake of resveratrol. And, it is the nutrient that’s begging to explain the "French Paradox”— the incidence of coronary heart disease is relatively low in southern France despite high dietary intake of saturated fats. Resveratrol is a polyphenol, it’s an antioxidant, but more importantly it activates the Sirt1 gene. This gene creates a domino effect. Once the gene is activated it starts affecting all the systems in the body so that it can improve life span. It can also help stop the replication of cancer and the flu virus.

Resveratrol is good for weight loss, it controls blood sugar levels, and diabetes. It even helped stop the bird flu. No wonder it’s commonly referred to as the “Miracle Molecule”.

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