Resveratrol works best when combined with other wine antioxidants
The first thorn in the roses is that in wine, resveratrol occurs in amounts usually much lower than those used in laboratory studies. Another is that in some studies it exhibits a phenomenon called hormesis, which means that different-and sometimes opposite-effects occur at different doses. Consider also that resveratrol does not occur in isolation, but in combination with a range of antioxidant molecules called Wine-Derived Polyphenols (WDP). This latest study looked at the possibility that these are interrelated factors, by evaluating the antioxidant properties of resveratrol with and without WDP’s. The experiment used cells in culture that were subjected to ultraviolet light (in order to cause oxidative stress), with resveratrol added at varying doses with and without WDP’s. They found that resveratrol had either pro-oxidant or anti-oxidant effects depending on dosage (confirming hormesis), but when WDP’s were added there was a synergistic antioxidant effect at all doses.