Resveratrol in Health and Disease (Oxidative Stress and Disease) by Bharat B. Aggarwal
Publisher: CRC Press; 1 edition (November 1, 2005) | ISBN: 0849333717 | Pages: 712 | PDF | 12.09 MB

Practicing evidenced-based medicine some 25 centuries ago, Hippocrates proclaimed "Let food be thy medicine and medicine be thy food." This advice parallels the common American saying, "You are what you eat," and is supported by a National Institute of Health recommendation to consume as many as eight servings of fruits and vegetables daily to prevent common diseases.

One of the most therapeutically significant components found in food is the polyphenol resveratrol. First described in Ayurvedic medicine 5000 years ago as a cardiotonic, resveratrol is found in several fruits and vegetables including grapes, peanuts, cranberries, blueberries, mulberries, and jackfruit. A favorite and rich source of resveratrol is red wine.