Resveratrol is a natural phenomenon among certain plants. It is produced as a defense against the bombardment of harmful environmental factors such as UV and UVB rays from the sun; air, land, and water pollution; and infections from fungi, algae, and bacteria. The greater the onslaught, the higher the amount of resveratrol produced. Among the plants, grapes and grape skins are abundant with it; so do most members of the berry family like raspberries, mulberries, bilberries, blueberries, and cranberries. The Japanese knotweed, peanuts, and Scots pine and Easter white pines are other sources of resveratrol.
Among the beverages that contain this compound, wines are the most popular. Red wines are known to have a higher amount of resveratrol compared to white wines. This is because red wines ferment with the grape skin, permitting resveratrol to be infused into the wine. The longer the fermentation occurs, the higher the amounts of this amazingly natural compound are imbued. Among red wines, Muscadine wines have the highest content of this natural compound.
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Red wine, as the famous beverage that carries such compound, is also the reason why resveratrol became known to us. French nationals are among the peoples who patronize red wine. In fact, meals and food preparations are not complete without them. Drinking red wines, according to some, may have somehow contributed to the good health enjoyed by most French people. They are shown to have fewer incidences of stroke, heart attacks, diabetes, and obesity.
Peanuts, cranberry, and grapefruit are believed to be the foods that have the highest amounts of this compound. Among the berries, blueberries are known to have two times the amount of resveratrol found in bilberries. As condiments, blueberries, grapes, and bilberries lose most of the compound during cooking.
Natural Resveratrol - Foods With High Amounts of This Compound
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