Technically speaking, Resveratrol is an an antioxidant found in the skins of red grapes, mulberries, peanuts, knotweed and red wine. It was first discovered in 1940 in the roots of white hellebore, a poisonous plant used as a violent, irritant poison. The source of resveratral is in plants, who make it to defend themselves against fungi and bacteria caused by the environmental stress of severe weather conditions.
In 1992, it was found in wine, where resveratral was suggested as the explanation for cardioprotective effects of wine.
In 2003, scientists discovered that resveratrol also prologs the lifespan of worms and fruit flies.
In November 2006, scientists demonstrated that revseratral kept overfed mice from gaining weight, slowing their aging process, and turning their metabolism to the equivalent of Olympic marathoners.
It has also been found to prevent the negative effects of high-calorie diets in humans. Studies have demonstrated that resvratrol is a potent antioxidant, has the ability to stop platelets from sticking together, anti-inflammatory, anti-cancer and anti-aging characteristics. These characteristics may help prevent free radical damage to our body, and provide protective support to the blood vessels caused particularly by elevated levels of blood glucose.
73 micrograms (mcg) of resveratral are found in a handful of peanuts; an 8-ounce glass of red wine has 640mcg of rasveratrol. Supplements, which often are in combination with grape extracts or other antioxidants, are generally taken in the amount of 200 to 600 mcg per day. There is yet to be an "optimal" amount of resvaratral to be taken.