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Resveratrol and human populations with impaired sulfation


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#1 HaloTeK

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Posted 27 December 2007 - 07:45 PM


Maybe i'm mistaken, but has anyone ever seen the studies where it was proven that more than 50% of the french have problems with the sulfoxidation of asparagus (I know this is a little off topic but it sets up my point)? What if certain populations around the globe have inherent problems with sulfation? This might mean they would obtain larger benefits from resveratrol supplements by not allowing its conjugation (I'm aware that i think there is one more detox process that conjugates resveratrol besides sulfation). Low b6 levels inhibit sulfation, but I don't think thats a good route to go. Should we be looking for ways to inhibit some of our bodies natural detoxification processes to maximize the effectiveness of resveratrol in supplements and food? Also makes me wonder if alcohol inhibits sulfation from its overloading of liver processes (therefore allowing more of the resveratrol in). Interesting, no?




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