History of Resveratrol
 History of Resveratrol Citatitions on PubMed Notice Semilog Plot In 1940, Resveratrol was identified as the active component in Cassia quniquangulata (cinnamon) extract and was shown to be responsible for the anti-inflammatory properties of Polygonum cuspidatum roots, used in traditional Chinese and Japanese medicine (Takaoka). Since then, studies have shown that resveratrol is a member of a class of compounds called phytoalexins, which are used as a defense mechanism in plants in response to pathogens. Grapes, blueberries, and bilberries produce appreciable levels of resveratraol, and thus the main sources of resveratrol in the human diet are red wine, grape juice, peanuts, and cranberry juice. The discovery of Resveratrol in wine (1992), implicated a role for this compound in underlying the “French Paradox”, i.e., the observation that French exhibit a relatively low risk of cardiovascular disease even though they exhibit a diet that is high in saturated fats (Reference here).
Health Benefits of Resveratrol
 trans-Resveratrol A PubMed search for “resveratrol”, indicates that scientific interest in the health benefits of resveratrol is growing exponentially. To date, a diverse array of health benefits have been associated with Resveratrol, including:
1. Improved insulin sensitivity. Resveratrol has been shown as a potent therapeutic for type 2 diabetes [27]. Pharmaceuticals based on resveratrol-like compounds for the treatment of diabetes are currently in Phase I clinical trials [28].
2. Inhibits carcinogenesis. Resveratrol induces cell death specifically in cancerous cells. This property has been demonstrated for a variety of cancers, including colon [5-7], pancreatic [8], prostate [9,10], breast [11,12], and skin [13,14] cancer. Several ongoing phase I human clinical trials are investigating resveratrol as a cancer therapy [15,16]
3. Extended lifespan. Resveratrol mimics the effects of caloric restriction in mammals and has been shown to extend lifespans in invertebrates [29,30], AND a fish model [31]. In addition, resveratrol reduces the genetic changes ((SIR2) LIST SPECIFIC CHANGES HERE) associated with aging in a mammalian mouse model [4,32].
4. Improved cardiovascular function. Resveratrol exhibits cardioprotective effects, such as the suppression of atherosclerosis, inhibition of platelet aggregation, vasorelaxation promotion, and modulation of triglyceride blood levels [1-4].
5. Reduced Neurodegeneration. Mouse models of Alzheimer's and Parkinson's disease have provided evidence that resveratrol functions as a protective agent against degenerative neural diseases[22,23]. In addition, Experiments with rats, mice, and gerbils show that resveratrol administration protects against brain damage following isochemic stroke [24-26].
6. Decreases inflammation. NEED A SENTENCE OR TWO SUMMARIZING THESE CITATIONS [18-21].
Rationale for Creating Resveratrol-Enriched Beer
-Beer made up 85.8% of all alcoholic beverage consumption (in total volume) in 2005.
-->Annual per capita consumption of Beer (2005) = ~20 gallons
-->Annual per capita consumption of Wine (2005) = ~2.5 gallons
-If resveratrol can be produced during fermentation, it provides an additional health benefit at no additional cost.
-->The resveratrol is produced in a ready-to-consume format!
-->Dark and anaerobic conditions required for fermentation improve resveratrol stability.
-->P-coumaric acid is a natural component of wood. Synergistic function with the wooden barrels used for aging.
References
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muscle cells.
Genes Nutr. 2008 Feb;2(4):323-6.
PMID: 18850225 [PubMed - in process]
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stimulates human platelet nitric oxide production.
J Nutr. 2008 Sep;138(9):1602-8.
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