date:Jun 14, 2012
resveratrol for consumers would be higher, due to the challenges faced in formulating food matrices with high water activity.
Resveratrol is often touted as the bioactive compound in grapes and red wine, and has particularly been associated with the so-called 'French Paradox'. The phrase, coined in 1992 by Dr Serge Renaud from Bordeaux University, describes the low incidence of heart disease and obesity among the French, despite their relatively high-fat diet and levels of wine consumption.
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