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Resveratrol
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 Resveratrol is a phytoalexin, a natural plant antibiotic which
is produced by Vitis vinifera as a response to attack by molds.
Because of the wide-spread use of pesticides in modern wine-making,
including the practice of copper sulphation, the level of
resveratrol in modern wines has plummeted. Red wine contains
resveratrol, but the quantity varies depending on where the
grapes are grown, the time of harvest, and other factors.
In fact, usually only one to three mg resveratrol per liter
of red wine is currently found, even in the most robust red
wines. After years of relentless research, a standardized
resveratrol extract is now available as a dietary supplement.
This whole grape extract contains a spectrum of polyphenols
that are naturally contained in red wine such as proanthocyanidins,
anthocyanins, flavonoids
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