November 2011 Newsletter

Inflammation? What about resveratrol?

Dear Patients & Friends:

Last month we talked about the role of inflammation associated with fat cells and its role in cardiovascular disease, diabetes and carcinogenesis. Now we turn our attention to ways we can fight inflammation, including new breakthroughs like resveratrol. Resveratrol is an antioxidant found in some plants and fruits, that helps fight inflammation in our body. Good sources of resveratrol include grape skins, mulberry fruit skins and Japanese Knotweed, while lesser amounts are found in dark chocolate, cocoa powder, peanuts, and peanut butter. Because red wines are fermented with grape skins, they are much better sources of resveratrol than are whites.

Resveratrol had been studied in animal model research for decades, and we know that it helps prolong the lifespan of yeast, some animals and fish. Mice on a high fat diet supplemented with resveratrol had 30% less risk of death than other animals on the same diet.

In humans recent studies indicate that resveratrol is both safe and effective and has: a) anti-inflammatory effects, b) helps lower insulin resistance in diabetics, c) has cardioprotective benefits, and d) has antiviral effects, and finally, e) has anticarcinogenic properties in given circumstances. One caveat is that resveratrol sold with other “bioflavonoids” should not be used by pregnant women, due to potential impact with the human fetus.

A Mediterranean-type diet rich in raw vegetables and fruit—combined with regular exercise and staying active—can greatly reduce the risk of these diseases. But if you are fighting inflammation anywhere in your body and unsure whether your diet is rich in fruits and veggies, check with your physician or chiropractor regarding supplementation with resveratrol.

Rob Leach, DC, MS, CHES, FICC(H)