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Added to the growing body of bad resveratrol science, researchers in China put resveratrol to the test in laboratory dishes. They test red wine and red wine with 10-fold more added resveratrol and mistakenly conclude that resveratrol offered less antioxidant activity than red wine. The investigators conclude that: “resveratrol may offer negligible health benefits compared to red wine (paraphrased).” [Food Chemistry Aug 1, 2014]

Fact: resveratrol is not a strong antioxidant. It works by provoking a mild biological stress, mimicking food deprivation, which in turn activates a gene switch (Nrf2) that triggers the production of internal enzymatic antioxidants (catalase, glutathione and superoxide dismutase). [Current Molecular Medicine Dec. 2011]

These researchers certainly must know of the so-called hormesis effect where a mild biological stressor provokes a major protective response in the human body via the Nrf2 gene transcription factor.   The call must be out in the research communicity to disparage resveratrol. It is all part of a hidden agenda to warn the public away from resveratrol in dietary supplements and advise them to wait for a resveratrol-like drug. ©2014 Bill Sardi, ResveratrolNews.com