I’ve been a lurker here for a while. The way I found you is looking for information on resveratrol. Being both a cheap SOB and a small scale organic farmer it occurs to me that growing my own resveratrol would save money. We already grow a large chuck of our own food so the idea of growing my own resveratrol has great appeal. But is it practical?
Knotweed is an invasive species in my neck of the woods (upstate NY USA). It is almost impossible to kill and planting it is outlawed in Britain. Growing it would not be any problem. Keeping it from taking over would be.
Now I know many of you folks are into 98% pure, exact dosages, making things extra absorbable, etc. While as an engineer, I respect that kind of precision none of us really know what the magic formula, if there is one, really is. But clearly I would like to have some confidence in what it was I was ingesting, what amount of resveratrol etc.
So I’m looking for information and ideas on the following:
How much knotweed would be needed for say 100mg of trans-resveratrol?
Without spending a fortune is there a way to test for resveratrol content in the knotweed?
Are there ‘high’ resveratrol varieties of knotweed or would any old plants from the side of the creek do?
What processing would be needed? I know the shoots of the knotweed plant are edible like asparagus in the spring so I imagine you can just eat it. Are there easy/cheap ways to remove emodin?
Are the roots or leaves or stems the best for content of resveratrol? I see both on various brands of resveratrol but often as ‘extract’. How much do they do to get ‘extract’ ?
Is there potential for low emodin knotweed?
How about harvesting times/ techniques etc?
Would home grown resveratrol be cost effective?
We are planning for our own blueberries next year, to bad pomegranate don’t grow here. [ang]
