Resveratrol is the compound that let red wine be described as health food. Cell and animal work remains fascinating; human trials keep returning mixed results on surrogate markers with no outcome wins. Two decades of research have produced plenty of interest and, so far, no reason to spend money on it.
A review of completed resveratrol clinical trials found effects concentrated in small studies of inflammatory markers and endothelial function, inconsistent across doses and populations, with no trial showing reduced cardiovascular events, cancer or mortality. Bioavailability is famously poor; most ingested resveratrol never reaches circulation intact. The dose equivalent to mouse studies would be bottles of wine a day, which fails every other analysis.
Doing it: Nothing to implement. If you enjoy red wine, one glass with dinner is a pleasure; as a health strategy the glass is net-neutral at best. Save the money for olive oil.
Who it suits: No one needs this. The honest label is promising molecule, disappointing supplement.
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