United States. Wines produced from these muscadine grapes may contain more
than 40 mg/L of this phytochemical, while ordinary red wine contains between
0.2 and 5.8 mg/L.
The resveratrol content of a wine is related to the length of time the grape
skins are present during the fermentation process. So non-fermented grape juice
and cider made from grapes is not a significant source of resveratrol. If you are
anticipating getting your resveratrol from red wine, be aware this flavonoid is
oxidized by exposure to air, so only freshly opened bottles of red wine offer a good
dose of the enzyme. Cooking also reduces the resveratrol by half.
Highest resveratrol levels are found in dark purple grapes from humid,
cooler, high altitude areas, in wines made by traditional methods. Resveratrol is
highest in pinot noir wines from Portugal, France, Italy, Mendoza-Argentina and
Marlborough-New Zealand Pinot Noirs. The Italian island of Sardinia produces
wine with the highest resveratrol levels in the world and this region is known for
its centenarians. On this isle there is less mortality of the elderly due to circulatory
diseases and cancer. In 1997 there were more than 220 centenarians; that is twice
the average for western countries and with a higher ratio of male’s over 100 years
than elsewhere also.
Muscadines also contain ellagic acid, a natural organic compound thought to
inhibit the start of cancer caused by certain chemicals. An enzyme called CYP1B1
found in many cancer cells converts resveratrol into a chemical called piceatannol
that kills cancer cells. Resveratrol has many anti-cancer effects including preventing
DNA mutations, it is more protective of DNA than vitamin C, plus it arrests tumor
cell replication and induces cancer cell death by apoptosis. Resveratrol directly
induces apoptosis of the cancer cell through depolarization of mitochondria and
activation of the intrinsic mitochondrial apoptotic pathway. It also lowers levels
of the enzyme “aromatase” that converts testosterone to estrogen. One appealing
characteristic of resveratrol’s anti-cancer potential is its minimal toxicity to blood-
forming cells. Resveratrol may reduce the risk of developing prostate cancer; male
mice fed resveratrol showed an 87 percent reduction in their prostate tumor risk.
Also pterostilbene, a compound found in berries and grapes, strongly suppresses a
type of an enzyme that activates cancer-causing processes.
Men tend to accumulate more iron in their tissues which can cause free radical
damage in the mitochondria...this is thought to be one of the main reasons
females tend to live longer. Resveratrol and Quercetin are potent iron and copper
binders, serving to reduce the accumulation of these “rusting” elements in the
mitochondria. Greater than 90% of free radical oxidation damage occurs within
the energy generating centers, the mitochondria.
Wine and supplements made from purple grapes are used for cardiovascular
health, clear arteries of cholesterol, lower platelet aggregation, relax arteries and
regulate nitric oxide. Besides fighting free radical damage and lipid oxidation, it
also helps joint pain, bones, headaches, fatigue, menopause, lowering blood sugar
and aids digestion. And protects neurons from oxygen damage during a stroke,
retards age related loss of mental faculties, improves endurance, performance and
recovery, and reduces damage from toxins and radiation.