If you were to record the number of enzymatic and hormonal processes that take place in the human body per second, the fastest computer in the world may black out. There are many processes that run concurrently and may from time to time produce conflicting products. The harmful processes can be stopped by the use of resveratrol antioxidants.
If you have been to a chemistry class then you may remember the classes of chemical reactions. Most reactions are either reductions or oxidations. Reduction reactions are those that make a molecule less reactive because it increases the number of bonded hydrogen molecules. Oxidation reactions, which are the most common ones, will make a molecule more stable by either donating an oxygen atom or liberating a bonded electron of hydrogen.
In the body, you do not need oxidants because they go about destabilizing the carbon structure of cell membranes and lead to cell death. You therefore need antioxidants that are able to reduce the effects of the oxidants. Some of the most common oxidants include the free radicals. These are free moving electrons that are generated by the metabolic reactions. They include the unbounded electrons generated from krebs cycle and glycolysis. If in large amounts, they would lead to illnesses such as diabetes, stroke, stomach ulcers and high blood pressures. The free radical also contributes to the poor functioning of the blood capillaries and therefore leads to poor circulation of oxygen and food substrates.
These are processes are so essential for life that you cannot stop them in attempt to reduce the free radicals. Instead, the body needs the free electrons sink. These are what are known as antioxidants.
Traditionally, Vitamin C and Vitamin E have been known as the antioxidants. This is why in disease management; the uptake of fruits rich in Vitamin C such as oranges or generally the green pigmented vegetables is encouraged. Vitamin E can be obtained from fruits and vegetables that are reach in Lycopen, a long chain unsaturated fatty acid structure. It is common in tomatoes and other red pigment plant products. Other antioxidants include astaxanthin, acai berry and alpha lipoic acid.
Today, resveratrol has been identified as one of the most effective antioxidant. Its potential was realized from studies that linked the French red wine dining habit to the paradox of not suffering from diseases normally expected of a high fat diet. Further studies involving the mice and other laboratory animals has shown that the resveratrol can reduce the risk of developing cancer among regular users.
As an antioxidant, it can be obtained from the grape fruit seeds, the grape fruit skin or the red wine. It can also be combined with other antioxidants for an augmented effect.
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