PALEOFOOD Archives

Paleolithic Eating Support List

PALEOFOOD@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Theola Walden Baker <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Wed, 27 Aug 2003 16:46:55 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (29 lines)
----- Original Message -----
From: "Todd Moody"
> Note that peanuts are also a good source of resveratrol.

Yup, red wine may be the best known source of resveratrol gratis the media,
but there are other sources as well.

The company I get my vites from also markets resveratrol sourced from an
herb.  Their site says:

*Resveratrol is a compound often associated with the health benefits of red
wine, because of its powerful antioxidant and cardioprotectant properties.
It promotes cardiovascular health through its antioxidant action and its
ability to modulate platelet aggregation and arachidonic acid metabolism.
Pure Encapsulations Resveratrol is derived from one of the richest known
sources, Polygonum cuspidatum, an herb utilized as a nutritional agent for
centuries.

Resveratrol is standardized to contain 20% total resveratrols and 10%
emodin, providing high-potency cardiovascular and antioxidant support.


REFERENCE: Pace-Asciak CR, et al. The red wine phenolics trans-resveratrol
and quercetin block human platelet aggregation and eicosanoid synthesis:
implications for protection against coronary heart disease. Clin Chim Acta
1995 Mar 31;235(2):207-219.

Theola

ATOM RSS1 RSS2