Talk:Resveratrol/Archive 1

Archive 1

Archive 2

Archive 3

Which wine has the most of Resveratrol?

Which wine has the most of Resveratrol? Please Advise!

answer: muscadine-derived wines. 69.87.201.3 21:25, 20 November 2006 (UTC)

Well, NY seems to be claiming that some of their pinot noirs are the highest wines. 69.87.201.3 00:09, 21 November 2006 (UTC)

Mark R. LeBlanc of LSU has a detailed literature review in his May 2006 Dissertation [1]:

This study found slightly greater amounts of resveratrol than did Siemann and Creasy. They found levels from not detected to 0.06 mg/L for Chardonnay to 0.4 to 2.0 mg/L for Pinot Noir.

All of the muscadine table wines sampled had greater trans and cis resveratrol concentrations than any other wines sampled. The muscadine table wines varied between 9.2 and 31.9 mg/L cis resveratrol and between 4.9 and 13.4 mg/L trans resveratrol. The V. vinifera table wines ranged between 0.8 to 3.3 mg/L cis resveratrol and between 1.1 and 4.5 mg/L trans resveratrol. The two ‘Concord’ V. labrusca wines had 1.5 and 4.0 mg/L cis resveratrol and 1.1. and 2.7 mg/L trans resveratrol. The muscadine port wine had 3.3 mg/L cis resveratrol and 3.6 mg/L trans resveratrol while the V. vinifera port wines had 0.3 and 0.1 cis resveratrol and had no trans resveratrol detected. The data show that wine made from muscadine grapes consistently had more cis and trans resveratrol than wines made from either V. labrusca or vinifera grapes.

So, it appears the muscadine table wines have about ten times as much resveratrol as Pinot Noir. 69.87.202.152 15:29, 21 November 2006 (UTC)

forget the wine -- but a little alcohol is worthwhile

Pinot Noir seems to be the highest concentration of resveratrol, especially in more humid areas, such as the Hudson Valley wine-growing region of New York. Some have multiple times the. Do a couple of google-type searches on "resveratrol Pinot Noir"

just eat the grapes, drink red grape juice, or eat your raisins. Pretty much the same thing without the addiction, and detractions of consuming alcohol. inigmatus 20:26, August 1, 2005 (UTC)

Please note in the chemical properties table that resveratrol is nearly 1700 times more soluble in alcohol than in water. This makes it likely that the presence of even a little alcohol would greatly increase absorption by the body. Doing the math, a single teaspoon of alcohol added to 2 gallons of grape juice would effectively double the solubility of resveratrol. A mere one percent alcohol solution would have nearly 18 times the capacity to dissolve resveratrol, without any intoxication or other negative potential in the cup or so likely to be consumed. -- David H. Braun

• Adding 1% alcohol doen't necessarily add a proportional amount to the solubility. It isn't the individual alcohol molecules that better dissolve resveratrol, but a difference in the properties of the liquid, which won't change much.

reference needed

reference needed for Sinclair's claims in Nature being proved false. 62.252.49.53 20:13, 13 October 2005 (UTC)

Major Edit

I've attempted a major edit - whilst trying to keep the current information in it. Any improvements welcome - this happens to be one of the group of compounds I've been conducting academic and clinical research on for the last 5 years. Daeve 20:33, 19 October 2005 (UTC)

Reservatrol?

Is reservatrol a misspelling of this compound, or a separate substance? 143.252.80.110 16:02, 3 November 2005 (UTC)

• It sure sounds like the same stuff. You will also see it misspelled reversatrol — it is not an easy word to spell or pronounce! Probably any useful and distinct points in the reservatrol article should be folded into this one and then it should be deleted, but I will defer to someone more knowledgeable. Slumberthud 01:41, 5 November 2005 (UTC)

The only (non-chemical) name of the compound in English literature is "resveratrol" - though in Italian papers I've seen it written "resveratrolo". "reservatrol is a common mispelling. 85.210.60.6 10:42, 9 December 2005 (UTC) (Daeve not signed in)

I have redirected the "reservatrol" page to this one. Daeve 10:50, 9 December 2005 (UTC)

Sirtris edits needed

Too much POV (and too few references) to say that Sirtis was founded "to capitalize on the hype of resveratrol." The only mission statement I can find says that they were founded to "pursue treatments for diabetes and other metabolic disorders" and that they are focused on histone deacetylases enzymes.

Also, I don't think that that this belongs under the heading of "Activities & Mechanisms of Action." dpotter 14:54, 30 December 2005 (UTC)

More Sirtris

Sirtris purportedly received $85 Million in funding and does not directly sell "nutritional supplements". They are developing compounds to treat diabetes, cancer and other diseases (however, if their compounds have the side effect of life-extension and health-extension I am sure their company stands to make a small profit.) DestinysDoghouse 04:48, 13 December 2006 (UTC)

Red wine colour comes from maceration not original grape colour

Red wine can be made from white or red grapes. The redness in wine comes from the maceration process which does not occur with white wines.

I think what was meant here is that red or white wine can be made from red grapes (not the reverse). If skins are removed before the fermentation process then the alcohol-soluble anthocyanins will not be extracted from skins into the wine.

different foods

Anyone know how much resveratrol is in different kinds of foods? The bellman 10:16, 17 March 2006 (UTC)

This is quite important, actually, since much of the press lately benefits the wine industry directly, while ignoring the benefits of grapes and raisins. Does anyone have the resveratrol levels in grapes? Search the net--it's hard to find.

This site www.mercola.com/2004/jun/9/grape_skin.htm says that red wine contains between 1.5-3mg/L, whereas grapes "only" contain 100 micrograms/gram. However, if you take into consideration that the media and doctors are currently recommending one glass of red wine per day (~150mL), it probably has much less than 1mg of resveratrol (roughly 0.3mg, if you give your wine has 2mg/L resveratrol), whereas twenty grapes (which equals 100 grams, according to the USDA[2]) should have 100 x 100micrograms = 10mg. (FYI, a microgram is one millionth of a gram.)

Does anyone else have any input here?

How much is in various foods is moot, as total diet, all sources, will be 1-10 milligrams, while scientists active in this field believe that it will take gram amounts of resveratrol or synthetic analog molecules to have a clinical effect.

Red wine contains hundreds of other phenol molecules. The total amount is on the order of 2000-3000 mg/liter. These other molecules, and similar ones found in green tea, purple grape juice, dark-colored fruits, dark chocolate, etc. are likely sources of the health benefits tentatively attributed to these functional foods, and not the resveratrol. [David_notMD]

Knotweed is also mentioned as a source. The amount in various foods is important to know for those of us who prefer natural sources, esp. during these coming years of crazy hype over this magic cure. Does heat from cooking degrade resveratrol, or make it more available biologically? 69.87.203.106 14:29, 18 November 2006 (UTC)

Most phenol compounds are heat stable, ast least up to pasteurization or baking temperatures, but long-term exposure to oxygen can degrade them during storage. I don't have the specific information for resveratrol. One of the resveratrol supplement marketers also makes a point of using light-opaque capsules. [David_notMD]

The calculations above are confused/mistaken. What the site actually says is:www.mercola.com/2004/jun/9/grape_skin.htm "Wine is the primary dietary source of resveratrol. For comparison, fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram, while red wine concentrations range from 1.5 to 3 milligrams per liter... If the wine isn’t made with organic grapes, it may contain no resveratrol at all... You also need to be aware that consuming large amounts of wine or grapes, which have a lower concentration of antioxidants than wine, will increase insulin levels and eventually have a negative impact on your health. It may be beneficial to consume whole grape skins and pass up the meat of the grape, which has no resveratrol but a lot of extra fructose." The key point here is the difference between whole grapes and grape SKINS. So, if you want a load of resveratrol, do not eat grapes, eat just the skins! (And what about this "organic" aspect?) (And then there is the whole matter of the grape SEEDS...) 69.87.201.3 21:36, 20 November 2006 (UTC)

I agree with UTC about the confusion between grapes and grape skins. Clearly resveratrol (and the other phenols) are primarily in the skins and seeds. Supplement products claiming a resveratrol content are often a combination of grape skin extract and knotweed extract. The latter is offered by wholesalers with purities as high as 98% resveratrol. [David_notMD]

Updates

I included a paragraph that links resveratrol to caloric restriction - an important connection. User: Al the Sailor (not logged in)

I added a very brief summary of the Auwerx results that hit the press on 11/17. Others have added to it as of 11/20. Someone added a link to the article in Cell. I expect an explosion of resveratrol supplement products on the market, followed closely by vigorous action by the FDA and FTC to get all of this stopped. (David_notMD)

Sirtuin 1 enzymes

The following statement needs more explanation, such as what sirtuin 1 enzymes are and how they detect resveratrol. "Most commonly available supplements tested have no ability to stimulate Sirtuin 1 enzymes." -- Kjkolb

a generally unsatisfactory article

This ariticle, which, based on the news coverage of Sinclair's newest results will have a high readership, does not meet WP quality standards. It is full of suggestive asides, references to the supplement indusry position on this or that, and generally confused. It needs to be revised by someone who is both familiar with the research and with the clinical possibilities. A textual cleanup will NOT be sufficient. ww 17:09, 2 November 2006 (UTC)

Agreed. A couple of particular points: The list of supposed actions in "Activities and mechanisms of action" would, if all true, make this the most remarkable pharmacological agent in history. Some of the effects, such as induction of cyclins and cyclin-dependent kinases, would lead to uncontrolled cell division, thus facilitating rather than blocking carcinogenesis. And the bit about scaling up the 24 mg/kg dose in mice to humans is misleading. Commonly, doses of so many mg/kg in rodents produce comparable effects in humans with doses of about that many mg, given how much lower metabolic rate is in humans vs. rodents. That is, a comparable dose in humans may be only about 24 mg.--149.76.84.26 18:27, 14 November 2006 (UTC)

Thanks for the reminder on allometry. I modified what I wrote earlier. I agree with the thought that this article still needs a major overhaul. Another flaw is that a lot of in vitro evidence is cited, but the weakness of this approach is not made clear to the lay reader.David notMD 21:36, 29 November 2006 (UTC)

You are totally mistaken regarding the accuracy of the reports under "Activities and mechanisms of action". Look them up on PubMED. There could be more citations to in vivo (racine) models, ww has a point. These references exist to be cited; please get on it! Regarding CDKs, you are clearly wrong, 149.76.84.26, see seliciclib for a cdk-inhibiting anti-cancer therapeutic. ManVhv 05:04, 17 November 2006 (UTC)

Please verify the Muscadine resveratrol content references

As I said on the Muscadine talk page, somebody please verify what exactly the Muscadine article says; in particular, regarding the statement that both red and white muscadine wines have similarly high resveratrol contents (the online abstract doesn't mention different types of muscadine wines at all--it talks about different colored grapes having similar resveratrol content, which is interesting, but a different issue).

Please also verify the actual numbers and comparision of muscadine to ordinary red wines, as these aren't in the abstract either. On the Muscadine page, it says 5-7 times higher than red wine. The numbers here seem to agree with that, but again, the online abstract doesn't say. --- 4.159.11.221 02:29, 17 November 2006 (UTC)

Mark R. LeBlanc of LSU -- May 2006 Dissertation [3] CULTIVAR, JUICE EXTRACTION, ULTRA VIOLET IRRADIATION AND STORAGE INFLUENCE THE STILBENE CONTENT OF MUSCADINE GRAPE (Vitis rotundifolia Michx.) This other source contains immense detail and red vs white, muscadine and otherwise, etc., all online. Somewhat overwhelming, I cannot summarize it in simple terms yet.69.87.202.152 15:40, 21 November 2006 (UTC)

Auwerx CELL article November 2006?

"Johan Auwerx (at the Institute of Genetics and Molecular and Cell Biology in Illkirch, France) and coauthors published an online article in the journal CELL in November 2006. Mice fed resveratrol had better treadmill endurance than controls."

Going to the cell.com website, I cannot find any trace of this claimed article, although the news services are full of somewhat vague references to it. Can anyone prove that it really exists, with a complete exact reference? 69.87.201.3 20:56, 20 November 2006 (UTC)

As of 11/21 a link has been added to the article, downloadable as a pdf. Cell 2006;127:1-14.

Wholesalers?

This probably is an inappropriate place to ask, but does anyone know of any wholesalers of resveratrol in the US or Canada? I've been trying to do some research around it for a while now but can only find Chinese companies (not that I have anything against Chinese companies, it's simply much more difficult dealing outside of North America). This is a personal interest, not a commercial venture if that matters. Cheers and apologies. -- Krinberry 22:59, 20 November 2006 (UTC)

Yes, it looks like the bulk source would be 50% trans-r Japanese knotweed root extract from China. A powder? Come back and tell us here whatever you learn... 69.87.201.3 00:07, 21 November 2006 (UTC)

I purchased from a US based company, the 2:1 knotweed. About $50 for 50 grams last year (probably more now). Not sure appropriate to list particular names here

moles

The article is all in units of mg. But some sources use units of micromoles per litre. This seems to be how wine will be labelled, whenever they are allowed to. What is the conversion factor? 69.87.201.3 00:07, 21 November 2006 (UTC)

The chem structure figure shows molecular weight at 228 g/mol. So 228 mg = mmol and 0.228 mg = umol. A wine at 4 mg/liter would be 17 umol/L. As for labeling, I cannot see how wine (or any other food or beverage) will ever be allowed to label for resveratrol content. David notMD 14:35, 21 November 2006 (UTC)

Legislators in NY and on the west coast are already trying to get laws passed to allow their wines to be so labelled in-state. 69.87.202.152 15:33, 21 November 2006 (UTC)

Mea culpa. I forgot that alcoholic beverages are outside the baliwick of the FDA.David notMD 21:08, 21 November 2006 (UTC)

No "citation needed" needed on stilbene isomerization.

I just noticed that the section "chemical and physical properties" has a "citation needed" flag on the note that the trans form can isomerize to the cis form. This requires no citation. Why? Because even pretty lame organic chemists will know that stilbenes will photochemically isomerize. This is on the level of "general knowledge of the field", not something you would need a citation for. It is nice to mention it for the benefit of people with no knowledge of organic chemistry, of course.

(As an aside, if you expose stilbene (trans or cis) to UV, add a stoichometric quantity of Iodine and enough propylene oxide to quench it, and you get a Katz photocyclization to phenanthrene. Any good organic chemist would know that offhand.) --Pmetzger 22:27, 22 November 2006 (UTC)

Stilbenes

This article is about important chemicals, which are members of a class known as the stilbenes. But this wiki has no article on that subject -- please write one! And please track down some good external links and add them to this article. 69.87.204.14 18:56, 24 November 2006 (UTC)

Links to BioFlu etc.

One might take exception to the link to BIOFLU which is I believe Link #17 under the Supplement Sub Category. They claim to be an FDA Inspected Pharmaceutical Company? They appear to be from Austria and in attempting to research their website and Company I cannot come up with much that would give warrant to purchasing or buying from them. They appear to be "resellers" or packagers of resveratrol with unsubstantied claims regarding their product.

Unfortunatley with the above mentioned FDA Ruling, Resveratrol is sold in the U.S.A ONLY as a dietary supplment (although it is a naturally occurring food substance)thus ANY supplement packaging must state that it is Red Wine Extract or Japanese Knotweed Extract and I believe it cannot state the exact amounts of Resvertrol - CIS or Trans for that matter. The scientific studies are based on TRANS-Resveratrol which is usually a percentage of total resveratrol.

More information on the issue of Resveratrol being Glucuronidated in the Human Liver and the important issue of MG/KG of body weight in humans with metabolism being different than mice is important. The issue of adding Querctin or other Flavonids to help aid in the Bioavailabilty of Resveratrol after human oral dosing is important.

As is the degradation of Resveratrol due to exposure to light, heat, shelf life etc. I am not a big fan of Longevinex or any other Resveratrol dietary supplement per se, since the dosage required to elicit the bodily response to mimic caloric restriction is (apparently) MUCH greater than can be obtained through regular Longevinex. This is subject to debate. Also with any of the supplements the issue of BIOAVAILABILTY in the bloodstream is very important.

This is a great link in regards to bioavailabilty: http://cebp.aacrjournals.org/cgi/content/full/12/10/953 An Excerpt: "The conundrum is summarized by the following three statements: (a) resveratrol at doses as low as 200 µg/kg to 2 mg/kg elicits chemopreventive efficacy in some rat models; (b) such efficacy is supposed to be mediated via mechanisms which in vitro are engaged by agent concentrations of 5–100 µM; and (c) in light of the avid biotransformation of resveratrol, its bioavailibility in vivo is likely to be grossly insufficient to furnish agent levels compatible with those which modulate carcinogenesis in vitro."

The LSU article is very good. However the WP article states that Pinot Noir has a higher Resveratrol content than Muscadine Wines? DestinysDoghouse 04:40, 13 December 2006 (UTC)

Great Link To Add - Superior Resource for Resveratrol Information

The Linus Pauling Institute at Oregaon State University provides a superior resource for Resveratrol information. I urge anyone editing the page or with interest in researching Resveratrol to read through it. This may help with the content of the Resveratrol pages in Wiki. http://lpi.oregonstate.edu/infocenter/phytochemicals/resveratrol/ DestinysDoghouse 17:25, 14 December 2006 (UTC)

The fact remains that there is a company that is selling 500 mg supplements, regardless of what any of us think about that company. And the BIOFLU link seems necessary (to prove it is true) and appropriate to that fact. If you have other links that are relevant to the subject, please provide them here. And regardless of whether any of us think it is legal to make resveratrol claims on packaging, many companies do make such claims on their internet marketing. (Most high-dose supplements are derived from knotweed, not wine. Most supplement sellers appear to be "packagers".) See the top of this page for PN vs. Resveratrol content. Please do improve the article. Please don't remove information. *** Everyone should understand that if you take mega quantities of this stuff, you are playing with fire. Even if you are able to get the human body to respond, it could be bad -- sudden big changes might be bad. Or it might only be good for you if you did it all your life... 69.87.204.161 23:01, 12 December 2006 (UTC)

I consult for companies in the supplement industry. There is no restriction in putting the amount of a supplement ingredient on the label. However, the statement on their website (see below) is not supported by scientific evidence, and is exactly the sort of statement that warrants an FDA Warning Letter to cease and desist. From the BioFlu website: "Resveratrol is an effective anti-bacterial, anti-viral, anti-fungal, anti-inflammatory, anti-cancer, anti-estrogen, anti-cholesterol, weight-controlling, blood pressure and blood sugar-normalizing agent. The recent human clinical and animal studies mark a hugely important turning point in the progress of medical science in its quest to prevent the human loss and suffering caused by our modern lifestyle." David notMD 19:50, 15 December 2006 (UTC)

An FDA Ruling on A TRANS-Resveratrol Labeled Dietary Supplement 2001

This is a link to a PDF file which is a denial for a specific Brand of a dietary supplement which contains or appears to be labeled as Trans-Resveratrol. This ruling addresses health concerns regarding trans-resveratrol, including breast cancer cell proliferation, the saftey risk to persons taking blood thinners or anti-coagulants, potential to block the effects of prescribed medication by way of prohibiting the metabolism of prescribed drugs, supression of of angiogenesis (healing after a wound). This ruling is evidence that the FDA considers Trans-Resveratrol or resveratrol as an Investigational New Drug and not necessarily a dietary supplement. More current information may be available and the denial of application was for just this one particular "brand" of resveratrol.

http://www.fda.gov/ohrms/dockets/dailys/02...02/80022b41.pdf

This article also contains information.

http://www.fda.gov/ohrms/dockets/dailys/01/Mar01/030901/rpt0085.pdf

DestinysDoghouse 22:45, 20 December 2006 (UTC)

Wrong image: should be trans, not cis

The rotating rendering of the molecule is of the cis form; the description is of the trans form. Harold f 20:35, 25 January 2007 (UTC)

cmnt moved to bottom of page

Some issues with relative resveratrol concentrations in different wines: the study of LeBlanc indicates that relative to several grape varities, Pinot Noir had the highest level of *stilbenes* (compounds inlcuding cis and trans resveratrol and 3-beta-glucoside of resveratrol (piceid)). The table in this article lists "spanish wines" etc with no indication of what they mean by that - grapes used for example. The citation for this table is the Pennington Nutrition Series, which looks not to be a very scholarly source, even if written by PhD- no citations etc). Are the levels of resveratrol in "Spanish wines" really higher than the level of all stilbenes measured in Pinot Noir, which is higher than all the other grape varieties? (12.5mg/L resveratrol 'Spanish wines" vs 2.0mg/L Pinot Noir vs 9.4 mg/L stilbenes (which includes all known forms of resveratrol) for Pinot Noir from the thesis)

To quote from the LeBlanc thesis (which is essentially summarizing previous work with several references): "They report that Pinot Noir wines generally have the highest levels of stilbenes (9.39 mg/L) followed by Merlot (9.19 mg/L), Grenache (6.37 mg/L), Cabernet Sauvignon (3.23 mg/L) and Tempranillo (3.43mg/L). Romero-Perez et al., in a 1996 study of resveratrol and piceid isomers in Spanish white wines, reports that isomers of both compounds are present in all samples and the levels range from 0.46 to 1.24 mg/L total stilbenes. This is consistent with previous reports of lower levels in white wines. "

I think this area on content of resveratrol needs to be improved, in particular, making it clear which forms of the compound are being discussed (as the biological activity and health benefits of each form are not clear) AND which grapes are used.Type3secretion 02:39, 24 January 2007 (UTC)

Broken link

In the very last section, link #4 is http://www.relentlessimprovement.com/catalog/dual-action-cruciferous-vegetable-extract-with-resveratrol.html and returns a 404 error. Misterakko 07:58, 10 February 2007 (UTC)

Pronunciation

Is it pronounced rez-VERA-trol, REZ-vair-atrol or REZ-vur-atrol? --Karuna8 00:39, 11 February 2007 (UTC)

David Sinclair talks about his "Lance Armstrong" mice, and mentions human trials are encouraging

Under WP:RS this may not be posted to the article, however there is an interesting blog entry about a recent presentation by David Sinclair called: Be fat, the wonder drug will save you.Apparently Sinclair calls his mice on resveratrol the “Lance Armstrong” mice because they have such well-developed muscles, even though some of them are "chunky" according to the blog author. The author also mentions that Sinclair said that human trials on resveratrol, and other drugs developed from it, "were very, very encouraging". Again under WP:RS this information may not be used in the article. Chrisbak 19:43, 3 April 2007 (UTC)

Animated image is wrong

The animated image on this page is of the cis and not the trans version of the molecule. —The preceding unsigned comment was added by 24.199.89.159 (talk) 18:30, 6 April 2007 (UTC).

Androgenic effects

It was said that resveratrol acts like a phytoestrogen ,

what possible effects does it have on the estrogen\androgen balance? —The preceding unsigned comment was added by 88.153.126.26 (talk) 12:58, 10 April 2007 (UTC).

In my strictly laymen's view, high enough doses of resveratrol don't create more estrogen. However the estrogen effects are magnified in some ways, while reduced in others. Resveratrol at high enough does suppress the effects of androgens in relation to prostrate cancer, which might eventually provide an improved treatment. For breast cancer it's apparently the opposite - Resveratrol seems likely to make the cancer worse.

Obviously the resveratrol that researchers use and what's in Resveratrol supplements are completely different. Thus the supplements could be useless, which I want to correct in the article. Also please consider adding 4 ~'s (no spaces) to sign your comment like this. Chrisbak 02:21, 11 April 2007 (UTC)

Proposal to condense and move the "Supplements" section, and delete the rotating image

There have been several complaints posted above about the information on supplements in the article, and therefore I propose to significantly condense the Supplements section and move it to the bottom of the page. Eventually it is likely to be deleted. Information in that section having to do with physiological effects will be moved to that section, along with necessary references. I will also add the following information to beginning of the supplements section: "Upon exposure to light, heat or oxygen, trans-resveratrol may convert to the less stable form - cis-resveratrol."

Also there have been several complaints about the rotating image of cis-reseveratrol - that includes by a reviewer at the top of this page. Therefore I propose to move the rotating image from the article to this page pending deletion.--Chrisbak 15:15, 1 May 2007 (UTC)

Molecule similarities?!

reservatrol

kavalactones

Just wanted to share something I just noticed. There should be more research into similar chemicals, seems they can do so many things and be very beneficial for you. --x1987x^(talk) 05:14, 10 May 2007 (UTC)

Alleged anti-aging properties

Quoting from the article heading titled "Life extension and anti-aging":

"Experiments from the Harvard laboratory of David Sinclair (Biologist) published in 2003 the journal Nature demonstrated that resveratrol significantly extends the lifespan of the yeast Saccharomyces cerevisiae. [45] Dr. Sinclair then founded Sirtris Pharmaceuticals to commercialize resveratrol or related compounds as an anti-aging drug.

".... The authors observed that "[resveratrol's] supplementation with food extends vertebrate lifespan and delays motor and cognitive age-related decline could be of high relevance for the prevention of aging-related diseases in the human population."[47] Later in 2006, a report in the journal Nature by Sinclair's laboratory showed that the compound improves health and survival of mice on a high-calorie diet[48]."

This Wikipedia article is devoid of scientific criticism. The study reported in Nature (2006) did not see any lifespan improvement in mice fed a standard diet + resveratrol compared with controls fed standard diet alone, and these were wimpy inbred lab mice -- not wild mice. So the results are not very encouraging for otherwise healthy humans. That is not to say the results of the study are worthless, just that this compound per se is unlikely to be anything special for human longevity. Speculator 20:10, 14 May 2007 (UTC)

Assessment comment

The comment(s) below were originally left at Talk:Resveratrol/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

The structure shown as a spinning spacefilling-CPK model (looks like it was rendered using QuteMol) is not the same as the 2D chemical structure shown above it. The 2D chemical structure has a trans arrangement of the aromatic groups, while the 3D spinning model has them as cis. This is inconsistent. I do not know for sure which one is correct, but my chemical intuition says that the trans double bond would be more stable, since there is much less steric hindrance.

Last edited at 23:08, 14 February 2007 (UTC). Substituted at 21:59, 3 May 2016 (UTC)