Resveratrol is a compound that has garnered considerable attention for its potential health implications, often discussed in relation to longevity and overall well-being. While many are familiar with resveratrol, fewer understand it exists in distinct molecular arrangements. Understanding these forms is important when considering its presence in foods or supplements. This article will clarify resveratrol’s specific molecular structures and explain why one form is generally recognized as more beneficial.
The Two Forms of Resveratrol
Molecules can share the same chemical formula but differ in spatial arrangement, a concept known as isomerism. Resveratrol occurs in two isomeric forms: trans-resveratrol and cis-resveratrol. These forms arise from the orientation of chemical groups around a central double bond.
The “trans” form positions groups across from each other on opposite sides of the double bond, creating a more linear structure. Conversely, the “cis” form places groups on the same side, resulting in a bent configuration. While both isomers exist in nature, trans-resveratrol is the form predominantly found in plants and is the subject of most scientific research due to its higher biological activity.
Bioavailability and Stability
The structural distinction between trans-resveratrol and cis-resveratrol impacts their stability and how the body processes them. Trans-resveratrol is a more stable molecule compared to its cis counterpart. This increased stability means trans-resveratrol is less prone to degradation from environmental factors like light (especially UV) or elevated temperatures.
This inherent stability directly influences the compound’s bioavailability, the proportion of a substance that enters the bloodstream and becomes available for use. Because trans-resveratrol maintains its structure more effectively, the body absorbs and utilizes it with greater efficiency than cis-resveratrol. The less stable cis-form may degrade more readily within the digestive system or upon light exposure, reducing the amount that reaches systemic circulation.
Natural Sources and Supplementation
Resveratrol is a phytoalexin, produced by plants in response to stress, injury, or pathogen attacks. It is present in various plant-based foods, including the skin of red grapes, red wine, peanuts, blueberries, and mulberries. Resveratrol in these natural sources is almost exclusively in the trans-resveratrol form.
Given that trans-resveratrol is recognized for its superior stability and biological activity, this form is the focus of most dietary supplements. When considering resveratrol supplements, examine the product label for specific details. Reputable manufacturers typically specify “trans-resveratrol” and its exact dosage on the ingredient list. A label listing only “resveratrol” without specifying “trans” may contain a mixture of both forms, potentially including a less effective proportion of the cis-isomer.