What makes the wine substance Resveratrol anti-inflammatory?

The anti-inflammatory effect of resveratrol has been known for some time. Recently, researchers have discovered a concrete mechanism of action for it. The natural substance, the v.a. in red wine but also various berries is contained, suppresses the formation of inflammatory factors. How this works is a bit complicated but interesting.

Production of inflammatory messengers is hampered


Resveratrol is chemically a polyphenol derivative. The natural substance docks in the body on a protein with the trustworthy name KSRP and activates it. In turn, KRSP has a role in the body in suppressing inflammatory reactions. That does KSRP (KH-type splicing regulatory protein), in which it blocks the production of multiple inflammatory messengers. More specifically, KSRP inhibits the translation of DNA into RNA in the protein synthesis of these messengers. If these inflammatory agents are not formed, they can not sustain chronic inflammatory processes.

For the development of cardiovascular diseases such as heart attack and stroke such inflammatory processes play an important role. Correspondingly large are the therapeutic hopes that are placed in the natural substance resveratrol. The fortunately finds in the wine. In lower concentration also in grapes, raspberries and peanuts. And in higher concentration in some dietary supplements.

More about Resveratrol You will find here.

Author: Dr. Hubertus Glaser