Red Wine Compound Proven To Reduce Inflammation In Humans

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Red Wine Compound Proven To Reduce Inflammation In HumansResults of a recent University of Buffalo study provide further evidence that resveratrol—a plant extract commonly associated with red wine, grapes and blueberries—can reduce inflammation and help lower the risk of diabetes and heart disease in humans.

While several studies have shown that the antioxidant properties in the compound can reduce the rate of aging in animals, very few randomized, controlled trials have confirmed that increased resveratrol intake benefits human beings.

For the research, senior author Paresh Dandona and his colleagues randomly assigned 20 participants to receive either a nutritional supplement containing 40 milligrams of resveratrol or a placebo every day for six weeks. Blood samples were taken before the trial commenced and every week thereafter.

The investigators found that individuals who took the nutritional supplements had reduced serum levels of free radicals, which cause oxidative stress, inflammation and blood vessel damage.

Furthermore, resveratrol helped suppress other compounds that have been proven to negatively alter insulin resistance. None of the participants in the control group experienced similar benefits.

Dandona and his colleagues believe the findings suggest that a high resveratrol intake can help prevent the development of diabetes and heart disease.

The highest levels of resveratrol are found in red wine and grape skin. For more information about resveratrol, click here.
ADNFCR-1961-ID-19915607-ADNFCR

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