Scientists have unraveled a mystery that has perplexed scientists since resveratrol, a chemical found in red wine and other foods, was first discovered to have health benefits: how does it control inflammation?
New research explains resveratrol’s effect on inflammation, and also shows how it can be used to treat potentially deadly inflammatory disease.
Resveratrol stops inflammation with a one-two punch that prevents your body from creating two different molecules known to trigger inflammation — sphingosine kinase and phospholipase D.
Resveratrol is a potent antioxidant found in certain fruits, vegetables and cocoa that is emerging as a modern-day fountain of youth. The science surrounding this compound is so compelling that it has become one of the all-time favorite antioxidants, and one that shows real promise of health benefits.
Resveratrol is typically associated with grapes and red wine, and was originally believed to be the reason for the so-called “French Paradox” — the tendency for French people to have great cardiovascular health despite a “poor” diet and love for wine.
This newest study reveals one way in which resveratrol helps to protect your health, and that is by preventing your body from sphingosine kinase and phospholipase D — two molecules known to trigger inflammation.
While inflammation is a natural response in your body (it’s a process in which your body’s white blood cells protect you from outside invaders such as bacteria and viruses), it’s possible for your body to exist in a chronically inflamed state.
Chronic inflammation is not a beneficial bodily response, and in fact has been linked to numerous chronic diseases including heart disease.