Resveratrol is produced naturally by several plants as a defense when under attack by pathogens such as bacteria or fungal infection brought on by environmental stresses.

Our beautiful human bodies are subject to the same onslaught brought on by the food we eat and the environment we live in. Resveratrol has been found in a variety of plants and foods such as the skin of red grapes, red wine, blue berries, peanuts and Japanese Knotweed. Up until this point, red wine has been one of the best sources of resveratrol and has been herald for millenniums for its health benefits. Science is looking intently at what is called the "French Paradox" which refers to the observation that the French who consume a great deal of red wine suffer a relatively low incidence of coronary heart disease despite having a diet rich in saturated fats. (Heart disease is the leading cause of death for men and women in the U.S.)

Studies have shown that Resveratrol has shown several health benefits such as anti-cancer, antiviral, antioxidant that protect cells from free radical damage, anti-inflammatory and anti-aging to name a few. Resveratrol's neuroprotectiveness is attributed to its ability to affect amyloid plaque in brain tissue that is associated with Alzheimer’s disease. Resveratrol has been effective against heart disease, type 2 Diabetes and insulin resistance and shown to promote mitochondria activation which is the "power plant" of our cells