Resveratrol Content in Grapes
People are often surprised that resveratrol is primarily found in the skin and seed of the grape. The extracts contain highly active bioflavonoids, that are impressive antioxidants more effective than vitamins C and E in scavenging free radicals that cause aging.
Deciding Factors
In order to understand how much resveratrol is in a grape, one must realize that resveratrol is a natural substance made to protect the fruit from fungal infection. The amount of present varies depending on the type of grape, the growing conditions, the vineyard where it was grown and whether or not it was exposed to fungal infection.
Another deciding factor is whether the grapes were grown organically. Grapes sprayed with pesticides that prevent the spread of fungus contain little, if any, resveratrol. This is because the grape does not need to create it’s own natural defense in the skin to ward off fungal infection.
Grapes grown in dry climates have less resveratrol than those grown in humid areas. In addition, northern wines (Canada, Germany) have more resveratrol extract than southern wines (Italy, Australia), especially those grown below the equator. Fungal infections are more common in cooler climates so the resveratrol content is of a higher percentage.
Extract Levels in One Serving
In one serving of red grapes (approximately 160 g), there is on average 0.24 to 1.25 mg of resveratrol. Although it’s tasty, don’t expect such a low amount to affect your health very much. Far more is needed to supply anti-aging benefits.