Today research studies and science brings hope to the consumer that resveratrol antioxidants may add years to your life. Many studies over the years confirmed the benefits of taking resveratrol antioxidants on a regular basis.
Antioxidants from resveratrol are nature’s natural way to slow down the aging process and prevent oxidation of cells. Oxidation is a breakdown of a cell during the process of aging. Many factors including air pollution, sun exposure, processed foods, alcohol, daily stress, even exercise can weaken your DNA cells. With the right concentration of resveratrol antioxidants taken daily, may support good cells and fight the onset of chronic disease and premature aging.
Resveratrol antioxidants bind with free radicals to neutralize the death of cells while others work to repair cells. Antioxidants help support and slow down the breakdown associated with unhealthy conditions and inflammation that affect the brain, eyes, heart, and joints, to name a few conditions. There are variations in how different antioxidants assist your different DNA cells. So when it comes to fighting disease or disease prevention science agrees taking resveratrol antioxidants more could be better.
People think an antioxidant is an antioxidant, but that is not true and really far from the truth. There are different types of antioxidants. Look at the ORAC score on a fruit; you are not seeing the type of antioxidants in the fruit. So, just looking at the ORAC score can be deceiving. There is so much more to be learned about the source of the antioxidants and which antioxidant does what.
All Antioxidants Are Not Created Equal. Most resveratrol antioxidants (polyphenols) are found in plants. One type of polyphenols is flavonoids. There are many types of flavonoids. Two types of flavonoids are Proanthocyanidins and anthocyanidins. Grape seeds are flavonoids Proanthocyanindins (OPCs). Anthocyanidins are flavonoids too and they are found in the skins of many foods. There are different types of OPCs and anthocyanidins. Anthocyanidins and OPCs both have antioxidant capacities, but they are different.
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