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Nutritional Awareness: Discover Resversatrol

March 29, 2009

Nutritional Awareness: Discover Resversatrol

The caloric restriction effect of resveratrol (3,
5,4’-trihydroxy-trans-stilbene) is significant. If you are not drinking wine
for the resveratrol and anthocyanins, then drink a berry fruit juice, such as
white or green tea and blueberry, which can be found combined in some
juice products. Green tea with epigallocathingallate (EGCG) is high in
lignans but low in isoflavonoids, which are polyphenols. Both resveratrol
and allocatechin-gallate, a major antioxidative green tea polyphenol, exert
striking inhibitory effects on diverse cellular events associated with cancer of
the prostate (Sartor, 2004; Stewart, 2003).

Pterostilbene, an active constituent of blueberries and a natural methoxylated analogue of resveratrol, was evaluated for antioxidative potential. Resveratrol has three analogues: pterostilbene, piceatannol, and resveratrol trimethyl ether (Rimando, 2004). Resveratrol, a stilbenoid antioxidant found in grapes, wine, peanuts, and other berries, has been reported to have various properties, including aiding caloric restriction, cancer chemoprevention, and hypolipidemic (decrease lipids) as well as analgesic actions (Remsberg, 2008). Pterostilbene, a new agonist for the peroxisome proliferator-activated receptor alpha-isoform, lowers plasma lipoproteins and cholesterol in hypercholesterolemic hamsters (Rimando, 2005). Pterostilbene is cancer chemopreventative and is known to possess anti-inflammatory activity as well as induce apoptosis (cancer cell death) in various types of cancer cells. The effects of pterostilbene on cell viability in human gastric carcinoma melanoma and leukemia have been investigated (Ferrer, 2005; Tolomeo, 2005). Pterostilbene induces apoptosis and cell cycle arrest in human gastric carcinoma cells (Pan, 2007). Resveratrol concentration is different in raw versus baked blueberries. Blueberries are often consumed after cooking, in pies for example. The effect of eighteen minutes of heating at 190 degrees Celsius resulted in between 17% and 46% degradation of the resveratrol. Therefore, the resveratrol content of baked or heat-processed blueberries should be expected to be lower than in the raw fruit. Although blueberries were found to contain resveratrol, the level of this chemoprotective compound was less than 10% of the amount present in grapes. Furthermore, cooking or heat processing of these berries contributes to the degradation of resveratrol.

Excerpts for the Sweet Smell of Success by James Tad Geiger MD the oilMD

If you want to find these references, buy my book which contains more than 25 pages of the medical science of juices and essential oils.

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