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quit red wine, how do i acquire its hundreds of resveratrol derivatives now?

longevity resveratrol stilbenoid pterostilbene senolytic

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#1 sedentary

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Posted 24 November 2019 - 11:03 PM


red wine was my main source of multiple resveratrol dimers, trimers etc. and their derivatives for years. my blood pressure was great, lower bad cholesterol, weight loss definitive, feeling great in general, but i made a serious mistake of being addicted to the alcohol content in red wine and it started screwing with my pocket and health eventually. so now that i quit red wine. i have tried several resveratrol supplements with no success, or same benefits i had from red wine just a glass a day in comparison to 1-2 pills a day.  but i figured its only a micro fraction called trans-resveratrol thats contained in wine + many many others. and i want to know how do i supplement the hundred other resveratrol derivatives red wine has so i achieve same benefit??

 

here is a list of all the polyphenols, and resveratrol derivatives im trying to acquire now without using red wine;

  • Acutissimin A
  • aesculetin
  • Anthocyanidin-caftaric acid adducts[
  • Astilbin
  • Astringin
  • B type proanthocyanidin dimers
  • B type proanthocyanidin trimers
  • Caffeic acid
  • Caftaric acid
  • Castalagin
  • Castavinol C1
  • Castavinol C2
  • Castavinol C3
  • Castavinol C4
  • Catechin[45]
  • Catechin-(4,8)-malvidin-3-O-glucoside[46]
  • Compound NJ2
  • Coniferyl aldehyde
  • Coumaric acid[45]
  • Coutaric acid
  • Cyanidin
  • Cyanin (Cyanidin-3,5-O-diglucoside)
  • Cyanidin 3O-glucoside
  • Cyanidin acetyl 3O glucoside
  • Cyanidin coumaroyl 3O glucoside
  • Cyanidin-3-O-glucoside-pyruvic acid
  • Cyanidin-3-O-acetylglucoside-pyruvic acid
  • Cyanidin-coumaroylglucoside-pyruvic acid
  • Delphinidin
  • Delphinidin 3O glucoside
  • Delphinidin acetyl-3O glucoside
  • Delphinidin coumaroyl 3O glucoside
  • Delphinidin-3-O-glucoside-pyruvic acid
  • Delphinidin-3-O-acetylglucoside-pyruvic acid
  • Delphinidin-3-O-coumaroylglucoside-pyruvic acid
  • Delphinidin-3-O-glucoside-4-vinylcatechol
  • Delphinidin-3-O-acetylglucoside-4-vinylcatechol
  • Delphinidin-3-O-coumaroylglucoside-4-vinylcatechol
  • Delphinidin-3-O-glucoside-4-vinylphenol
  • Delphinidin-3-O-acetylglucoside-4-vinylphenol
  • Delphinidin-3-O-coumaroylglucoside-4-vinylphenol
  • Delphinidin-3-O-glucoside-4-vinylguaiacol
  • Delphinidin-3-O-glucoside-4-vinyl(epi)catechin
  • Delphinidin-3-O-acetylglucoside-4-vinyl(epi)catechin
  • Delta-viniferin
  • Dihydro-resveratrol[47]
  • Ellagic acid
  • Engeletin
  • Epicatechin gallate
  • Epigallocatechin
  • Epsilon-viniferin
  • Ethyl caffeate
  • Ethyl gallate
  • Ethyl protocatechuate
  • 4-Ethylguaiacol
  • 4-Ethylphenol
  • Fertaric acid
  • Ferulic acid
  • Gallic acid[45]
  • Gentisic acid
  • Grandinin
  • Grape reaction product (GRP)
  • Guaiacol
  • Hopeaphenol
  • p-Hydroxybenzoic acid
  • Isorhamnetol 3-glucoside
  • Kaempferol
  • Kaempferol glucoside (astragalin)
  • Kaempferol glucuronide
  • Malvidin
  • Malvidin 3O-glucoside (oenin)
  • Malvidin acetyl-3O-glucoside
  • Malvidin cafeoyl-3O-glucoside
  • Malvidin coumaroyl-3Oglucoside
  • Malvidin glucoside-ethyl-catechin
  • Malvidin-3-O-glucoside-pyruvic acid
  • Malvidin-3-O-acetylglucoside-pyruvic acid
  • Malvidin-3-O-coumaroylglucoside-pyruvic acid
  • Malvidin-3-O-glucoside-acetaldehyde
  • Malvidin-3-O-acetylglucoside-acetaldehyde
  • Malvidin-3-O-coumaroylglucoside-acetaldehyde
  • Malvidin-3-O-glucoside-4-vinylcatechol
  • Malvidin-3-O-acetylglucoside-4-vinylcatechol
  • Malvidin-3-O-coumaroylglucoside-4-vinylcatechol
  • Malvidin-3-O-glucoside-4-vinylphenol
  • Malvidin-3-O-acetylglucoside-4-vinylphenol
  • Malvidin-3-O-coumaroylglucoside-4-vinylphenol
  • Malvidin-3-O-caffeoylglucoside-4-vinylphenol
  • Malvidin-3-O-glucoside-4-vinylguaiacol
  • Malvidin-3-O-acetylglucoside-4-vinylguaiacol
  • Malvidin-3-O-coumaroylglucoside-vinylguaiacol
  • Malvidin-3-O-glucoside-4-vinyl(epi)catechin
  • Malvidin-3-O-acetylglucoside-4-vinyl(epi)catechin
  • Malvidin-3-O-coumaroylglucoside-4-vinyl(epi)catechin
  • Methyl gallate
  • Myricetol
  • Myricetol 3-glucoside
  • Myricetol 3-glucuronide
  • Oxovitisin A
  • Pallidol
  • Pelargonin (Pelargonidin 3,5-O-diglucoside)
  • Peonidin 3O-glucoside
  • Peonidin acetyl-3O-glucoside
  • Peonidin-3-(6-p-caffeoyl)-glucoside
  • Peonidin coumaroyl 3O-glucoside
  • Peonidin-3-O-glucoside-pyruvic acid
  • Peonidin-3-O-acetylglucoside-pyruvic acid
  • Peonidin-3-O-coumaroylglucoside-pyruvic acid
  • Peonidin-3-O-glucoside-4-vinylcatechol
  • Peonidin-3-O-acetylglucoside-4-vinylcatechol
  • Peonidin-3-O-coumaroylglucoside-4-vinylcatechol
  • Peonidin-3-O-glucoside-4-vinylphenol
  • Peonidin-3-O-acetylglucoside-4-vinylphenol
  • Peonidin-3-O-coumaroylglucoside-4-vinylphenol
  • Peonidin-3-O-glucoside-4-vinylguaiacol
  • Peonidin-3-O-glucoside-4-vinyl(epi)catechin
  • Peonidin-3-O-acetylglucoside-4-vinyl(epi)catechin
  • Petunidin
  • Petunidin 3O glucoside
  • Petunidin acetyl-3O-glucoside
  • Petunidin coumaroyl-3O glucoside
  • Petunidin-3-O-glucoside-pyruvic acid
  • Petunidin-3-O-acetylglucoside-pyruvic acid
  • Petunidin-3-O-coumaroylglucoside-pyruvic acid
  • Petunidin-3-O-glucoside-4-vinylcatechol
  • Petunidin-3-O-acetylglucoside-4-vinylcatechol
  • Petunidin-3-O-coumaroylglucoside-4-vinylcatechol
  • Petunidin-3-O-glucoside-4-vinylphenol
  • Petunidin-3-O-acetylglucoside-4-vinylphenol
  • Petunidin-3-O-coumaroylglucoside-4-vinylphenol
  • Petunidin-3-O-glucoside-4-vinylguaiacol
  • Petunidin-3-O-glucoside-4-vinyl(epi)catechin
  • Petunidin-3-O-acetylglucoside-4-vinyl(epi)catechin
  • Phloroglucinol carboxylic acid
  • Piceatannol
  • Piceids
  • Pinotin A
  • Oligomeric procyanidins :
    • Procyanidin B1
    • Procyanidin B2
    • Procyanidin B3
    • Procyanidin B4
    • B1-3-O-gallate
    • B2-3-O-gallate
    • B2-3'-O-gallate
    • procyanidin C1 (epicatechin-(4β→8)-epicatechin-(4β→8)-epicatechin)
    • Procyanidin C2 (catechin-(4α→8)-catechin-(4α→8)-catechin)
    • procyanidin T2 (trimer)[48]
  • Protocatechuic acid
  • protocatechuic aldehyde
  • Quercetin
  • Quercetol glucoside
  • Quercetol glucuronide
  • Resveratrol
  • Roburin A
  • Roburin E
  • Scopoletin
  • Sinapic aldehyde
  • Sinapinic acid
  • Syringic acid
  • Tyrosol
  • Vanillic acid
  • vanillin
  • Vescalagin
  • 4-Vinylphenol
  • Vitisin A
  • Vitisin B
  • Vinylpyranomalvidin-3O-glucoside-procyanidin dimer
  • VinylpyranoMv-3-coumaroylglucoside-procyanidin dimer
  • Vinylpyranomalvidin-3O-glucoside-catechin
  • Vinylpyranomalvidin-3O-coumaroylglucoside-catechin
  • Vinylpyranomalvidin-3O-phenol
  • Vinylpyranopetunidin-3O-glucoside-catechin
  • Vinylpyranopeonidin-3O-glucoside-catechin
  • Vinylpyranomalvidin-3O-acetylglucoside-catechin

 

I hope for, at least the resveratrol derivatives it has, which can be between 50 and 100 or so, to get them in some way or another. any ideas, help GREATLY APPRECIATED! THANKS!


Edited by sedentary, 24 November 2019 - 11:07 PM.


#2 brian1965

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Posted 25 November 2019 - 12:58 AM

How about fresh grapes and grape juice?

 

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#3 farshad

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Posted 28 November 2019 - 10:09 PM

Isn't resveratrol the only one that has shown most benefit out of all those?


Edited by farshad, 28 November 2019 - 10:18 PM.


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#4 Ken Mark

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Posted 01 December 2019 - 06:52 PM

Vinegar made from red wine will have most of ingredients except alcohol. Additionally, Vinegar itself has it's own benefits.
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#5 Krell

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Posted 03 December 2019 - 10:03 PM

Many of the beneficial procyanidins in red wine come from the maceration process where the skins and seeds are left in contact with the wine.  The longer maceration time the better, but modern wines generally have short maceration times.  See "The Red Wine Diet" for more details.  Wines made in Madiran France using Tannant grapes by and ancient long maceration process seem to have the highest levels according to this book.  They are inky black and cause your mouth to pucker because of their tannic acidity. 

 

If you can not drink these wines, then try grape seed supplements, and/or CocoaVia supplements that contain similar procyanidins.  I use them all.

 

Note that procyanidins seem to be produced by plants as a defense mechanism against decay in fruit skins and seed skins.  Besides grape seed, they are in all kinds of skins on nuts, and you can get them in highest concentrations in dark fruit skins, and raw nuts like almonds with skins on them.  Roasted nuts with skins have lower concentrations due to keat breakdown. Apples with dark skins like Delicious, and Black plums are also a good source.


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#6 Krell

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Posted 05 December 2019 - 08:17 PM

Many of the beneficial procyanidins in red wine come from the maceration process where the skins and seeds are left in contact with the wine.  The longer maceration time the better, but modern wines generally have short maceration times.  See "The Red Wine Diet" for more details.  Wines made in Madiran France using Tannant grapes by and ancient long maceration process seem to have the highest levels according to this book.  They are inky black and cause your mouth to pucker because of their tannic acidity. 

 

If you can not drink these wines, then try grape seed supplements, and/or CocoaVia supplements that contain similar procyanidins.  I use them all.

 

Note that procyanidins seem to be produced by plants as a defense mechanism against decay in fruit skins and seed skins.  Besides grape seed, they are in all kinds of skins on nuts, and you can get them in highest concentrations in dark fruit skins, and raw nuts like almonds with skins on them.  Roasted nuts with skins have lower concentrations due to keat breakdown. Apples with dark skins like Delicious, and Black plums are also a good source.

 

some references

 

The Red Wine Diet: Drink Wine Every Day, and Live a Long and Healthy Life Paperback – September 6, 2007 by Roger Corder

https://www.amazon.c...y/dp/1583332901

 

 

USDA Database for the Proanthocyanidin ... - USDA ARS

Propelargonidins) along with Procyanidins and A-Type Linkages ..........................25 ... 13, Sources of Data) as well as other published analytical data.

 

Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption
The Journal of Nutrition, Volume 134, Issue 3, March 2004, Pages 613–617, https://doi.org/10.1093/jn/134.3.613
Published:
01 March 2004

https://academic.oup...4/3/613/4688609
 


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