Resveratrol is a polyphenolic compound, which mainly comes from peanut, grape (red wine), Polygonum cuspidatum, mulberry and other plants. Resveratrol was first discovered in commercial wine in 1992. A large number of studies abroad have proved that resveratrol is the most important functional component in wine (especially red wine). However, not all red wines have this component, which can not be detected in blending and inferior wines. Because resveratrol is a kind of plant antitoxin produced by grapevine in order to resist the invasion of mold, which is retained in the grape skin. Resveratrol in grape skin will be dissolved by gradually produced alcohol in the brewing process only when red wine is brewed with skin in the traditional way. Some scholars think that trans resveratrol is an important component of red wine which can resist atherosclerosis and coronary heart disease.
Its related functions are as follows:
2.Preventing the oxidation of LDL, which has the potential to prevent and treat cardiovascular diseases (atherosclerosis and coronary heart disease, ischemic heart disease, hyperlipidemia, etc.);
3.Affecting the metabolism of lipids and arachidonic acid;
4.Antithrombotic and antiplatelet aggregation;
5.Anti inflammatory and anti allergic effects.
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