For those of us who are concerned with aging, it is important to not only find out what makes us live longer, but what makes us live healthier. Who wants to live to be 150 if you spend the last 75 years in poor health? At ReserveAge Organics, Longevity is about remaining active, healthy and independent for your entire life, no matter how old you live to be.
The simple fact is that as we age our bodies’ stop working as well.
Some of this is simply due to having lived. We eat foods that aren’t always good for us, leading to increased cholesterol, fat and other substances. We are active and damage ourselves with bumps, falls and other things that place strain on our bodies. We live in a modern world full of pollutants and chemicals that were never meant to be processed by the human body. All of this takes its toll on our bodies, leading to wear and tear on our joints, muscles, organs, blood vessels and even our very cells.
Some of it is simply nature though; our bodies weren’t made to last forever. Our skin starts to lose its firmness, our organs begin to work less efficiently and our immune systems start to have trouble responding to threats. In addition, normal bodily functions create something called free-radicals, which are damaging to our DNA, but we will discuss this in greater detail later.
It’s the worst possible situation. Our lives lead to an accumulation of bodily wear and tear and to make matters worse our bodies start to have trouble repairing this damage!
It’s important to understand that these accumulations of natural and unnatural damage lead to many of the negative effects we associate with growing older. Painful joints, sagging skin, wrinkles, memory problems, cardiovascular disease, lethargy, some cancers, obesity, diabetes and more are caused in part or aggravated by this damage.
One of the most interesting effects of aging happens on a cellular level. Our cells actually contain the ability to heal themselves. As children, our cells are very good at this and heal easily. As we age though, the cells begin to falter. As damage builds up in a cell, it begins to work less efficiently and dies more easily. This means that heart muscle cells don’t work as hard, white blood cells become less effective against disease, our skin cells don’t stay as springy and so on. In a very real sense, this is directly responsible for many of the negative effects on our body that we associate with aging.
Numerous medical studies, largely in animals or in human tissue cultures, have shown that trans-Resveratrol may be able to slow or even stop much of what we refer to as aging. It is a rich anti-oxidant which helps are body fights some cancers. It is a known anti-inflammatory which can help with cardiovascular diseases and even rheumatoid arthritis. Perhaps one of its most exciting benefits though, is that in many animals it actually increases their lifespan by as much as 20%.
Resveratrol could potentially allow us to live longer, while staying healthier.
Monday, March 29, 2010
Friday, March 19, 2010
What is Resveratrol?
One question we get a lot is “Exactly what is Resveratrol?”
Resveratrol is found in the skin, seeds, and stems of grapes as well as plants like Polygonum Cuspidatum (Japanese knot-weed). Scientific research has found that Resveratrol has a vast assortment of properties that are beneficial to human health. It is a full spectrum anti-oxidant, is known to boost cellular energy and helps balance the immune system.
The secret to anti-aging and longevity lies with Trans-Resveratrol, the active form of Resveratrol. Trans-Resveratrol remains active only when sheltered from sun light. In this pure, ultra beneficial form, Trans-Resveratrol has been proven in studies to activate the SIRT1 “Longevity Gene,” enhance cellular productivity and decreases cellular autophagy. Several research studies have shown that Trans-Resveratrol exhibits antioxidant properties, anti-inflammatory properties, chemopreventive agents, anticarcinogenic properties, cardioprotective effects, neuroprotective properties, and caloric restrictive behavior.
The key to cellular energy lies within the mitochondria. Studies have shown that Trans-Resveratrol has ability to increase the number of mitochondria as well as the ability of the mitochondria to produce energy products for the cell. In promoting the increase in mitochondrial function and number, Tran-Resveratrol increases the energy expenditure and improves the aerobic capacity of the individual.
It is important to understand that Trans-Resveratrol is the only antioxidant clinically proven to trigger the SIRT1 “Longevity Gene.” This gene fights age related illnesses, such as: heart disease, Alzheimer’s and more. When purchasing a Resveratrol supplement, I recommend checking the amount of Trans-Resveratrol in the supplement.
Many products on the market hide their ingredients so that consumers won’t realize that the product has little to no Trans-Resveratrol. ReserveAge Organics’ products always proudly display their ingredients to let consumers know that it contains the highest quality Trans-Resveratrol.
Resveratrol is found in the skin, seeds, and stems of grapes as well as plants like Polygonum Cuspidatum (Japanese knot-weed). Scientific research has found that Resveratrol has a vast assortment of properties that are beneficial to human health. It is a full spectrum anti-oxidant, is known to boost cellular energy and helps balance the immune system.
The secret to anti-aging and longevity lies with Trans-Resveratrol, the active form of Resveratrol. Trans-Resveratrol remains active only when sheltered from sun light. In this pure, ultra beneficial form, Trans-Resveratrol has been proven in studies to activate the SIRT1 “Longevity Gene,” enhance cellular productivity and decreases cellular autophagy. Several research studies have shown that Trans-Resveratrol exhibits antioxidant properties, anti-inflammatory properties, chemopreventive agents, anticarcinogenic properties, cardioprotective effects, neuroprotective properties, and caloric restrictive behavior.
The key to cellular energy lies within the mitochondria. Studies have shown that Trans-Resveratrol has ability to increase the number of mitochondria as well as the ability of the mitochondria to produce energy products for the cell. In promoting the increase in mitochondrial function and number, Tran-Resveratrol increases the energy expenditure and improves the aerobic capacity of the individual.
It is important to understand that Trans-Resveratrol is the only antioxidant clinically proven to trigger the SIRT1 “Longevity Gene.” This gene fights age related illnesses, such as: heart disease, Alzheimer’s and more. When purchasing a Resveratrol supplement, I recommend checking the amount of Trans-Resveratrol in the supplement.
Many products on the market hide their ingredients so that consumers won’t realize that the product has little to no Trans-Resveratrol. ReserveAge Organics’ products always proudly display their ingredients to let consumers know that it contains the highest quality Trans-Resveratrol.
Thursday, March 11, 2010
Resveratrol for your health?
Resveratrol is the compound behind red wine’s famous health benefits. And, despite its difficult pronunciation, consumers are finding this word on the tips of their tongues. “There is definitely a growing awareness of the antioxidants found in grapes,” says Matt Seale, sales and marketing, Muscadine Products Corporation, Wray, GA.
Although resveratrol was first isolated in 1940 from the roots of white hellebore, it piqued the interest of scientists when the health benefits of red wine came to light in the “French Paradox,” an observation that the French enjoyed lower rates of mortality from coronary heart disease despite their higher levels of saturated-fat intake and cigarette smoking.
Resveratrol, found in grapes, red wine, purple grape juice, peanuts and some berries, belongs to a class of polyphenolic compounds called stilbenes. Some plants produce resveratrol and other stilbenes in response to stress, injury, fungal infection or ultraviolet radiation. In grapes, resveratrol is only found in the skins, and the amount varies with the grape cultivar, its geographic origin and exposure to fungal infection. The amount of fermentation time a wine spends in touch with its skin also affects resveratrol content; thus, white and rosé wines contain less than red wines. Resveratrol appears to be well-absorbed when taken orally, but its bioavailability is relatively low due to its rapid metabolism and elimination.
Resveratrol’s disease fight
Exploring resveratrol’s potential health properties was a logical step, since both epidemiological and experimental studies had found a heart-health benefit with moderate red wine consumption. Laboratory experiments have since noted antioxidant, anti-inflammatory, anticancer, antiplatelet, cholesterol-lowering and mild estrogenic activities linked with resveratrol. It’s important to note the lack of human research on resveratrol supplementation. Studies also suggest that even high dietary intakes of resveratrol may not result in human tissue levels high enough to see most of the protective effects demonstrated in cell-culture studies.
Ole Vagn, professor,University of Roskilde and scientific advisor to Fluxome Sciences A/S, Lyngby, Denmark, estimates dosage based on animal studies: Based on a single study on hamsters, an effect for humans will be observed using 1 gram resveratrol per day. Based on three rat studies, an effect for humans will be observed using 16 grams resveratrol per day. In a single mouse study, very high doses are used. One liter of red wine has on average 7 mg of trans-resveratrol.
Is resveratrol responsible for the heart-health benefits found in wine? It is too early to know for sure, but scientists have found that resveratrol effectively neutralizes free radicals and other oxidants and inhibits low-density lipoprotein oxidation in the test tube. It is a well-accepted theory that oxidative stress caused by free radicals plays a crucial role in the development of atherosclerosis. In addition, resveratrol appears to possess a range of other properties, including inhibition of platelet aggregation, antiarrhythmic and vasorelaxation actions, and inhibition of apoptotic cell death that protects from myocardial ischemic reperfusion injury, atherosclerosis and ventricular arrhythmias. More research needs to occur to fully understand the relationship between resveratrol and heart health. Resveratrol may offer protection against cancer. As a possible anticancer agent, it has been shown to inhibit or retard growth of various cancer cells in culture and implanted tumors in vivo. It also inhibits experimental tumorigenesis in a wide range of animal models. The National Cancer Institute, Bethesda, MD, reports that resveratrol exhibits activities in three major steps of carcinogenesis: anti-initiation activity, anti-promotion activity and anti-progression activity. A clinical trial exploring its effects on colon cancer patients is currently underway.
Another interesting area of research involves longevity. Dietary supplementation with resveratrol may produce effects similar to calorie restriction on metabolism and longevity in mice. In mice made obese with a high-fat diet, resveratrol provided an average of 15% longer lifespan compared with those that did not receive the supplement. Resveratrol also promoted an extension in the lifespan of yeast, worms, fruit flies and a vertebrate fish. Resveratrol’s effects on longevity in higher animals needs to be investigated to gain more knowledge in this area.
The “wine pill”
Resveratrol supplements, in doses of 10 to 50 mg, have grown popular among consumers. Most U.S. resveratrol supplements come from extracts of the root of Polygonum cuspidatum. Grape and wine extracts containing resveratrol and other polyphenols are also attracting attention. Seale notes the value of grape skin and seeds that were once discarded as compost in the vineyard. “These grape extracts would be ideal to fortify a juice beverage with an antioxidant boost,” he says. “It could also be used in combination with other juices, such as blueberry, that can be tart.” Resveratrol and grape supplements have particular appeal among teetotalers; they can enjoy the benefits of red wine sans alcohol. Trans-resveratrol is an antioxidant, so will by nature oxidize with the presence of air. “In general, the matrix where trans-resveratrol is added will, to some extent, protect it from oxidation,” says Sami Sassi, product manager, Fluxome. Whether the production or process will affect oxidation, “much depends on the application itself... Granulation and microencapsulation together with premixes with other antioxidants can be applied, if required by the customer.” Scientists are just scratching the surface in this field of research, but the future looks rosy for resveratrol.
Source: FoodProductDesign.com
Although resveratrol was first isolated in 1940 from the roots of white hellebore, it piqued the interest of scientists when the health benefits of red wine came to light in the “French Paradox,” an observation that the French enjoyed lower rates of mortality from coronary heart disease despite their higher levels of saturated-fat intake and cigarette smoking.
Resveratrol, found in grapes, red wine, purple grape juice, peanuts and some berries, belongs to a class of polyphenolic compounds called stilbenes. Some plants produce resveratrol and other stilbenes in response to stress, injury, fungal infection or ultraviolet radiation. In grapes, resveratrol is only found in the skins, and the amount varies with the grape cultivar, its geographic origin and exposure to fungal infection. The amount of fermentation time a wine spends in touch with its skin also affects resveratrol content; thus, white and rosé wines contain less than red wines. Resveratrol appears to be well-absorbed when taken orally, but its bioavailability is relatively low due to its rapid metabolism and elimination.
Resveratrol’s disease fight
Exploring resveratrol’s potential health properties was a logical step, since both epidemiological and experimental studies had found a heart-health benefit with moderate red wine consumption. Laboratory experiments have since noted antioxidant, anti-inflammatory, anticancer, antiplatelet, cholesterol-lowering and mild estrogenic activities linked with resveratrol. It’s important to note the lack of human research on resveratrol supplementation. Studies also suggest that even high dietary intakes of resveratrol may not result in human tissue levels high enough to see most of the protective effects demonstrated in cell-culture studies.
Ole Vagn, professor,University of Roskilde and scientific advisor to Fluxome Sciences A/S, Lyngby, Denmark, estimates dosage based on animal studies: Based on a single study on hamsters, an effect for humans will be observed using 1 gram resveratrol per day. Based on three rat studies, an effect for humans will be observed using 16 grams resveratrol per day. In a single mouse study, very high doses are used. One liter of red wine has on average 7 mg of trans-resveratrol.
Is resveratrol responsible for the heart-health benefits found in wine? It is too early to know for sure, but scientists have found that resveratrol effectively neutralizes free radicals and other oxidants and inhibits low-density lipoprotein oxidation in the test tube. It is a well-accepted theory that oxidative stress caused by free radicals plays a crucial role in the development of atherosclerosis. In addition, resveratrol appears to possess a range of other properties, including inhibition of platelet aggregation, antiarrhythmic and vasorelaxation actions, and inhibition of apoptotic cell death that protects from myocardial ischemic reperfusion injury, atherosclerosis and ventricular arrhythmias. More research needs to occur to fully understand the relationship between resveratrol and heart health. Resveratrol may offer protection against cancer. As a possible anticancer agent, it has been shown to inhibit or retard growth of various cancer cells in culture and implanted tumors in vivo. It also inhibits experimental tumorigenesis in a wide range of animal models. The National Cancer Institute, Bethesda, MD, reports that resveratrol exhibits activities in three major steps of carcinogenesis: anti-initiation activity, anti-promotion activity and anti-progression activity. A clinical trial exploring its effects on colon cancer patients is currently underway.
Another interesting area of research involves longevity. Dietary supplementation with resveratrol may produce effects similar to calorie restriction on metabolism and longevity in mice. In mice made obese with a high-fat diet, resveratrol provided an average of 15% longer lifespan compared with those that did not receive the supplement. Resveratrol also promoted an extension in the lifespan of yeast, worms, fruit flies and a vertebrate fish. Resveratrol’s effects on longevity in higher animals needs to be investigated to gain more knowledge in this area.
The “wine pill”
Resveratrol supplements, in doses of 10 to 50 mg, have grown popular among consumers. Most U.S. resveratrol supplements come from extracts of the root of Polygonum cuspidatum. Grape and wine extracts containing resveratrol and other polyphenols are also attracting attention. Seale notes the value of grape skin and seeds that were once discarded as compost in the vineyard. “These grape extracts would be ideal to fortify a juice beverage with an antioxidant boost,” he says. “It could also be used in combination with other juices, such as blueberry, that can be tart.” Resveratrol and grape supplements have particular appeal among teetotalers; they can enjoy the benefits of red wine sans alcohol. Trans-resveratrol is an antioxidant, so will by nature oxidize with the presence of air. “In general, the matrix where trans-resveratrol is added will, to some extent, protect it from oxidation,” says Sami Sassi, product manager, Fluxome. Whether the production or process will affect oxidation, “much depends on the application itself... Granulation and microencapsulation together with premixes with other antioxidants can be applied, if required by the customer.” Scientists are just scratching the surface in this field of research, but the future looks rosy for resveratrol.
Source: FoodProductDesign.com
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