The " French paradox " reveals how French people enjoy a long life expectancy despite a diet rich in fats and regular consumption of red wine. A major factor behind this phenomenon is resveratrol, a polyphenol abundant in certain red wine varieties such as Pinot Noir. With a resveratrol concentration of up to 2.78 mg per 100 milliliters, Pinot Noir has antioxidant and anti-inflammatory properties that can contribute to health.
Interestingly, the fat commonly found in French cuisine plays an important role in the absorption of resveratrol . Since resveratrol is fat-soluble, consuming fats makes it easier for the body to absorb this polyphenol. This may explain why the combination of a high-fat diet and moderate red wine consumption has synergistic effects on health and longevity. Not only does resveratrol support heart health and counteract aging processes, but it is also more effectively absorbed by the body thanks to the high-fat French cuisine, providing a plausible explanation for the "French paradox."
The Role of Antioxidants: Direct and Indirect Effects
An antioxidant basically has an opposing effect - it is "anti", i.e. directed against something. The term "oxidant" refers to oxygen radicals, which antioxidants target. These molecules support the body by capturing free radicals, binding to them and thus neutralizing them. Resveratrol is known for exactly this ability. In addition, there are traditional antioxidants such as vitamins A, C, E, beta-carotene and selenium. Although the market for these vitamins as supplements is large, comprehensive studies have not shown any significant benefits of such supplementation.
Indirect antioxidant effect
In addition to the direct neutralization of oxygen radicals, an alternative mechanism of antioxidation exists that operates via the transcription factor Nrf2. Resveratrol can activate this factor, which modulates the transcription of DNA and thus influences inflammatory responses and oxidative stress. Nrf2 is crucial for the activation of genes that enhance cell protection in response to such stressful conditions and thus plays a key role in promoting cellular resilience.
Resveratrol: A Focus of Science
Resveratrol, a versatile molecule in the human body, acts on several levels. It strengthens the antioxidant system through direct and indirect mechanisms, thus promoting vital protective functions.
It shows protective effects against cardiovascular diseases and neurological conditions such as Alzheimer's and also has potential anti-cancer properties. Clinical studies have found positive effects on systolic blood pressure in hypertensive patients and a reduction in blood sugar levels in diabetes mellitus.
In vitro studies highlight resveratrol's role as an activator of sirtuins, known from research on nicotinamide adenine dinucleotide (NAD), and its ability to extend lifespan. The list of its health benefits is constantly growing.
However, there is also evidence of negative effects from excessive supplementation, a phenomenon known as "hormesis" - the principle that the dose makes the poison. Critical effects only occur at very high doses. For example, a dose of 450 mg per day for a person weighing 60 kg was considered safe. For resveratrol-rich Pinot Noir, this would be equivalent to about 22 bottles of wine. Thanks to research, the molecule can now be isolated and consumed in its pure form, maximizing the benefits and minimizing potential risks.

(Resveratrol in powder form)
Natural Sources of Resveratrol
Resveratrol, a widely studied molecule, is found in berries, nuts and dark chocolate. However, the highest levels of resveratrol are found in grape skins. During winemaking, grapes remain in wine barrels with their skins and seeds for an extended period of time. The fermentation process, in which the grape juice is in contact with the grape skins and seeds for a longer period of time, leads to an accumulation of resveratrol in the wine, making it richer in resveratrol than grape juice. In addition, the size of the grapes and the ratio of skin to pulp significantly influence the resveratrol content. Climatic and environmental conditions in the growing area also play a role: plants that grow in wetter areas and are more exposed to parasites and fungal infections tend to have higher levels of resveratrol. In other words, the more challenging the environmental conditions, the greater the proportion of resveratrol in the plants.
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