1708 replies to this topic

[aschindler2000]

What is the conversion factor between mg and teaspoons for the BAC powder? (Anybody have a really sensitive scale? :-)

I've been taking 300mg per day of Doctor's Best for a couple months now (1 capsule, 3x per day). (No noticeable effects, btw, neither emodin related nor mood nor endurance.) I want to stay at 300mg but I'm switching to the cheaper BAC powder. What would 100mg or 300mg be? 1/8 teaspoon?

[health_nutty]

The conversion factor is listed on the bottle. I don't know how precise it is.

1ml scoop (included) 1/2 full == 200mg (100mg of tres)

[health_nutty]

One other possible effect I was noticing this weekend:

We are having a warm and early spring out here on the left coast.  All the trees, flowers, etc are in bloom withs tons of pollen blowing around.  Normally, I suffer some from allergies (itchy eyes, runny nose, etc), typically histamine release stuff and I usually have to pop a loratidine once in awhile.    So far, no noticeable allergy troubles and no need to take loratidine.  Anecdotal?  Placebo?
Anyone else???


Me: 5mg/kg BAC powder since Jan 06.......


-Malbec

Hmmm, interesting. Did you mean Jan 07? BAC didn't come out with the pure 50% powder until late 06.

[kenj]

I have not noticed anything strikingly from resveratrol at 400mg/day, save perhaps further reduction of "appreciation" for caffeine and sugary foods.
Actually, a cup of coffee does not really do much for me anymore (not like it used to anyway), but this became first noticeable for me from ALCAR/RLA.

[edward]

Statistics:
29 years old, 6ft2 180 lbs
long term supplement user began reading about LE starting with the LEF at about age 15 and have supplemented since then, including nootropics and LE drugs.
Recent labs all normal after correcting a testosterone deficit with testim gel

This is my first post, though I have read the majority of what has been said in this forum. Started taking RSV a couple of weeks ago. Started out with about 60 mg (low quality source from local herb shop, definite emodin effects). Also taking grape seed separately. Started out a week ago on 400 mg per day (4 caps) of Country Life ordered from Iherb.

Effects: 1st few days on 60 mg. Major increase in energy and endurance as evidenced by improvements in the gym mainly with regards to cardio. The stimulant feeling faded but there was still an underlying feeling of better energy. After increasing the dosage to 5 mg/ kg (400 mg dose AM) the "hypomanic" feeling came back, lasted a few days then faded and again was replaced by a heightened level of energy and health that is definitely not placebo. So we shall see. From what I have read, (and I have read everything) Resveratrol is the most exciting LE supplement to come along.

[edward]

Supplement/Drug (daily totals):

Acetyl L-Carnitine 800 mg / Alpha Lipoic Acid 400 mg (have been taking since 1997)
Gingko 120 mg
L-Carnosine 500 mg
DMAE 200 mg
Curcumin 800 mg
Multi Vitamin
Extra Magnesium
Fish Oil 4 g
Lecithin about 5 g
Modafinil 50-100 mg
Fluoxetine 40 mg
testim gel 5mg tube
whey protein
Coleus forskohlii (40 mg forskolin)
Resveratrol 400 mg
Grape Seed Complex etcetera (in Country Life formula)

[tintinet]

Yo, Edward-

Thanks for your input!

Do you take modafinil daily? Have you suffered from narcolepsy?

[steelheader]

I have not noticed anything strikingly from resveratrol at 400mg/day, save perhaps further reduction of "appreciation" for caffeine and sugary foods.
Actually, a cup of coffee does not really do much for me anymore (not like it used to anyway), but this became first noticeable for me from ALCAR/RLA.

I've had a lot of striking effects from resveratrol. (Maybe the older and more beat up one is, the more obvious the effects.)

One effect that puzzles me is a dramatic change in food and drink preferences.

Before rez I ate a lot, and desired rich foods, high in fats and sugars. Now I eat less and my dietary preference has shifted toward less fatty entrees, with lots of steamed vegetables. I used to drink a lot of milk. Now I drink none. I used to average around a 5th of red wine per day. Now I average a couple of 5 oz glasses per day.

I haven't gone on a health food diet or anything like that. It's that my desires have changed.

[edward]

Not officially. I have suffered from severe depression since about the age of 13 hence the fluoxetine. My depression has been characterized by excessive sleepiness and lack of energy. This has been treated with pro dopamine/norepinephrine drugs. Modafinil seems to work the best and boosts cognitive abilities as well. 50-100 mg is a very low dose.

Interestingly though, if the initial RESV energy boost continued I might not need the modafinil (the second day on higher dose RESV I didn't take the modafinil and my energy was great) alas the initial RESV energy boost doesn't appear to last.

[krillin]

One other possible effect I was noticing this weekend:

We are having a warm and early spring out here on the left coast.  All the trees, flowers, etc are in bloom withs tons of pollen blowing around.  Normally, I suffer some from allergies (itchy eyes, runny nose, etc), typically histamine release stuff and I usually have to pop a loratidine once in awhile.    So far, no noticeable allergy troubles and no need to take loratidine.  Anecdotal?  Placebo?
Anyone else???


Me: 5mg/kg BAC powder since Jan 06.......


-Malbec

Several phytochemicals act as mast cell stabilizers: they prevent histamine release even in the presence of allergens and IgE. When I started taking citrus bioflavonoids I noticed that my cat allergy went away.

[malbecman]

Thanks, Krillin.

Steelheader, I agree with you, my dietary preferences seem to be shifting as well, away from the sweet foods and now very little milk. I still like chocolate but def. the dark unsweetened kind.

One other possible effect since starting t-Resv. in Jan., I've not gotten a single cold, even with 2 small kids at home who are usually very good germ vectors.....

[aschindler2000]

The conversion factor is listed on the bottle.  I don't know how precise it is. 

1ml scoop (included) 1/2 full == 200mg (100mg of tres)

Ah, thanks, health_nutty. I haven't gotten my shipment yet and didn't know it was going to be on the bottle. I see I was worried about nothing.

[VP.]

Does anyone know of a particular brand & type of wine that qualifies as RSV rich comparatively, relatively cheap, and tastes good? The later being the most important to me. (I'm no wine connoisseur obviously.)

I ordered a case of Scuppernong Blush from Duplin winery. As far as I can tell it has the highest RSV content of any wine and it's only $6 a bottle by the case. It is a sweet wine and that's fine by me but it may not suit Oenophiles.
http://www.duplinwin...38/Default.aspx

Of all grapes, the muscadine contained the highest level of resveratrol—the substance in red wines that produces a variety of health benefits (for instance, Duplin’s Scuppernong Blush contains 74.45 Resveratrol Parts Per Million, according to a Campbell University study, and a Bordeaux from France 28.0 PPM.)  As a result, Duplin sales have increased from approximately 15,000 cases in 1995 to nearly 175,000 in 2005. 

http://www.northcaro...pedia/124/entry

[health_nutty]

Thanks, Krillin.

Steelheader, I agree with you, my dietary preferences seem to be shifting as well, away from the sweet foods and now very little milk.  I still like chocolate but def. the dark unsweetened kind.

One other possible effect since starting t-Resv. in Jan., I've not gotten a single cold, even with 2 small kids at home who are usually very good germ vectors.....

I'm jealous. I've still gotten sick, but the intensity of my colds have gone down quite a bit.

[spybreak]

Thought I'd add - regarding quercetin, from the colorectal cancer study:

"Using a perfused rat small intestine model, it has been demonstrated previously that ample uptake and metabolism of resveratrol occurs in the gut ex vivo [Andlauer et al., 2000] and earlier in vitro studies indicate that resveratrol readily undergoes glucuronidation and sulfation in the liver and gut of both humans and rats [de Santi et al., 2000a; de Santi et al., 2000b]. In human liver and duodenal tissue dietary flavonoids, particularly quercetin, inhibited sulfation and glucuronidation of resveratrol, thus improving its bioavailability [de Santi et al., 2000b]."

[wayside]

As far as I can tell it has the highest RSV content of any wine and it's only $6 a bottle by the case.

At 75 ppm, you are looking at 55 mg or so of resveratrol per 750 ml bottle. This is $100+ per gram, plus, drinking a bottle a day doesn't seem too healthy.

[VP.]

One other possible effect I was noticing this weekend:

We are having a warm and early spring out here on the left coast. All the trees, flowers, etc are in bloom withs tons of pollen blowing around. Normally, I suffer some from allergies (itchy eyes, runny nose, etc), typically histamine release stuff and I usually have to pop a loratidine once in awhile. So far, no noticeable allergy troubles and no need to take loratidine. Anecdotal? Placebo?
Anyone else???

Very interesting. I live on the Central Coast of CA and I also have also noticed a lack of allergy symptoms. I just finished a 50 mile bike ride through orchids and mustard weeds with no effect. I do get slightly itchy eyes when I take a shower in the morning but other then that nothing. It may be too early in the season to say if RSV is the reason. I will keep an eye on it in the next few months (hopefully a non-itchy eye). If it takes away my allergies, a big if, then RSV is the Bomb! : ) I can't see how allergies would be eliminated by a placebo.

[maxwatt]

Thought I'd add - regarding quercetin, from the colorectal cancer study:

"Using a perfused rat small intestine model, it has been demonstrated previously that ample uptake and metabolism of resveratrol occurs in the gut ex vivo [Andlauer et al., 2000] and earlier in vitro studies indicate that resveratrol readily undergoes glucuronidation and sulfation in the liver and gut of both humans and rats [de Santi et al., 2000a; de Santi et al., 2000b].  In human liver and duodenal tissue dietary flavonoids, particularly quercetin, inhibited sulfation and glucuronidation of resveratrol, thus improving its bioavailability [de Santi et al., 2000b]."

You wouldn't have the pub med id for that study?

[spybreak]

Pubmed ID is: 11197066

Abstract:

1. Resveratrol, a polyphenolic compound present in grape and wine, has beneficial effects against cancer and protective effects on the cardiovascular system. It has been shown that the compound is sulphated in human liver and the aims of the present investigation were to study resveratrol glucuronidation in human liver microsomes and to determine whether flavonoids inhibit resveratrol glucuronidation. 2. A simple and reproducible radiometric assay for resveratrol glucuronidation was developed. The assay employed uridine-5'-diphosphoglucuronic acid-[14C] and unlabelled resveratrol. Resveratrol-glucuronide was isolated by TLC. The intra- and interassays variabilities were 1 and 1.5%, respectively. 3. The rate of resveratrol glucuronidation was measured in 10 liver samples. The mean +/- SD and median of resveratrol glucuronidation rate were 0.69 +/- 0.34 and 0.80 nmol/min/mg, respectively. Resveratrol glucuronosyl transferase followed Michaelis-Menten kinetics and the Km and Vmax (mean +/- SD; n = 5) were 0.15 +/- 0.09 mM and 1.3 +/- 0.3 nmol/min/mg, respectively. The intrinsic clearance was 11 +/- 4 x 10(-3) ml/min.mg. 4. The flavonoid quercetin inhibited resveratrol glucuronidation and its IC50 (mean +/- SD; n = 3) was 10 +/- 1 microM. Myricetin, catechin, kaempferol, fisetin and apigenin (all at 20 microM) inhibited resveratrol glucuronidation and the percent of control ranged between 46% (catechin) to 72% (apigenin). 5. The present results show that resveratrol is glucuronated in the human liver. Glucuronidation may reduce the bioavailability of this compound however, flavonoids inhibit resveratrol glucuronidation and such an inhibition might improve the bioavailability of resveratrol.

[fearfrost]

OT: Sorry for the off topic, but quercetin was also in a recent study about viral infections:
http://www.drugnewswire.com/13338/

A study funded by the Defense Advanced Research Projects Agency (DARPA) and recently released by researchers at Appalachian State University showed that the natural, plant-based flavonoid antioxidant quercetin reduced illness and helped maintain mental performance in physically-stressed test subjects. The clinical study was double-blind and placebo-controlled, and involved 40 test subjects who were subjected to extreme physical stress situations during a five week period.
Quercetin is the first plant compound proven in a controlled clinical trial to reduce susceptibility to viral illnesses. Participants in the Appalachian State University study ingested 1,000 milligrams of pure QU995 quercetin daily, combined with niacin and vitamin C to help the body absorb the substance more efficiently. In comparison, the average American eating a normal, healthy diet including fruits and vegetables consumes about 25-50 milligrams of quercetin a day....

[maxwatt]

Pubmed ID is: 11197066

Abstract:

1. Resveratrol, a polyphenolic compound present in grape and wine, has beneficial effects against cancer and protective effects on the cardiovascular system. It has been shown that the compound is sulphated in human liver and the aims of the present investigation were to study resveratrol glucuronidation in human liver microsomes and to determine whether flavonoids inhibit resveratrol glucuronidation. 2. A simple and reproducible radiometric assay for resveratrol glucuronidation was developed. The assay employed uridine-5'-diphosphoglucuronic acid-[14C] and unlabelled resveratrol. Resveratrol-glucuronide was isolated by TLC. The intra- and interassays variabilities were 1 and 1.5%, respectively. 3. The rate of resveratrol glucuronidation was measured in 10 liver samples. The mean +/- SD and median of resveratrol glucuronidation rate were 0.69 +/- 0.34 and 0.80 nmol/min/mg, respectively. Resveratrol glucuronosyl transferase followed Michaelis-Menten kinetics and the Km and Vmax (mean +/- SD; n = 5) were 0.15 +/- 0.09 mM and 1.3 +/- 0.3 nmol/min/mg, respectively. The intrinsic clearance was 11 +/- 4 x 10(-3) ml/min.mg. 4. The flavonoid quercetin inhibited resveratrol glucuronidation and its IC50 (mean +/- SD; n = 3) was 10 +/- 1 microM. Myricetin, catechin, kaempferol, fisetin and apigenin (all at 20 microM) inhibited resveratrol glucuronidation and the percent of control ranged between 46% (catechin) to 72% (apigenin). 5. The present results show that resveratrol is glucuronated in the human liver. Glucuronidation may reduce the bioavailability of this compound however, flavonoids inhibit resveratrol glucuronidation and such an inhibition might improve the bioavailability of resveratrol.

But consider that "The major quercetin metabolite in humans, quercetin 3-O-glucuronide, slightly inhibited the recombinant SIRT1 activity...". Just because glucoronidation of resveratrol is being inhibited in the gut and liver, does not mean that resveratrol is then able to activate SIRT1 in the presence of competetive inhibition by quercetin 3-O-glucuronide.

There are no studies I can find that specificallly address the issue, whether resveratrol and quercetin in combination imcrease or decrease SIRT1 activation over resveratrol alone.

We do know that sufficient doses of resveratrol are active in rodents from the Sinclair and Auwerx studies.

Quercetin metabolites inhibit SIRT1 activation in vivo, and may block activation of SIRT1 by resveratrol.

Rather than use an uncertain methodology in the hope of increasing bioavailability, I would prefer to use a known method, sufficiently large doses.

SIRT1 stimulation by polyphenols is affected by their stability and metabolism.

Vincent C J de Boer, Marcus C de Goffau, Ilja C W Arts, Peter C H Hollman, Jaap Keijer
Silent information regulator two ortholog 1 (SIRT1) is the human ortholog of the yeast sir2 protein; one of the most important regulators of lifespan extension by caloric restriction in several organisms. Dietary polyphenols, abundant in vegetables, fruits, cereals, wine and tea, were reported to stimulate the deacetylase activity of recombinant SIRT1 protein and could therefore be potential regulators of aging associated processes. However, inconsistent data between effects of polyphenols on the recombinant SIRT1 and on in vivo SIRT1, led us to investigate the influence of (1) stability of polyphenols under experimental conditions and (2) metabolism of polyphenols in human HT29 cells, on stimulation of SIRT1. With an improved SIRT1 deacetylation assay we found three new polyphenolic stimulators. Epigallocatechin galate (EGCg, 1.76-fold), epicatechin galate (ECg, 1.85-fold) and myricetin (3.19-fold) stimulated SIRT1 under stabilizing conditions, whereas without stabilization, these polyphenols strongly inhibited SIRT1, probably due to H(2)O(2) formation. Using metabolically active HT29 cells we were able to show that quercetin (a stimulator of recombinant SIRT1) could not stimulate intracellular SIRT1. The major quercetin metabolite in humans, quercetin 3-O-glucuronide, slightly inhibited the recombinant SIRT1 activity which explains the lack of stimulatory action of quercetin in HT29 cells. This study shows that the stimulation of SIRT1 is strongly affected by polyphenol stability and metabolism, therefore extrapolation of in vitro SIRT1 stimulation results to physiological effects should be done with caution."

PMID: 12939617  Nature, 2003 Small molecule activators of sirtuins
extend Saccharomyces cerevisiae
lifespan 
Konrad T. Howitz1, Kevin J. Bitterman2, Haim Y. Cohen2,
Dudley W. Lamming2, Siva Lavu2, Jason G. Wood2, Robert E. Zipkin1,
Phuong Chung1, Anne Kisielewski1, Li-Li Zhang1, Brandy Scherer1
& David A. Sinclair2

"Quercetin and piceatannol had no
significant effect on lifespan (data not shown), possibly due to
oxidation of the compounds ..."

[spybreak]

True, but you forget that quercetin is found in equivalent amounts in RWPE (red wine polyphenol extracts) anyway. Any study which uses RWPE, and there are many, include quercetin. In a biochemical sense remember that these are competing compounds - quercetin may slightly downregulate SIRT1 activity - however, it helps resveratrol uptake and resveratrol is a potent SIRT1 activator, so there is definite net benefit. I believe, that it is a good idea to keep the combination.

Edit:
Furthermore, I might just add a couple of quotes from Sinclair's latest review on resveratrol found in Nature:

"One finding that has often been overlooked is that quercetin, which is also present in red wine, is a picomolar inhibitor of resveratrol sulphation in both the liver and duodenum, indicating that the profiles of metabolites obtained after consumption of either red wine or purified resveratrol could be different. Resveratrol, its 3-glucuronide and its 4'-glucuronide were all detected sporadically in the plasma of human participants after ingestion of red wine at concentrations up to 26 nM, 190 nM and 2.2 muM, respectively. Data on the peak serum concentrations of unchanged resveratrol, as well as metabolites, are summarized in Tables 2,3."

...

"It is also worth considering the potential interactions of resveratrol with other constituents of the diet. Resveratrol has been shown to synergize with both quercetin and ellagic acid in the induction of apoptosis in human leukaemia cells, with ethanol in the inhibition of iNOS expression, with vitamin E in the prevention of lipid peroxidation, with catechin in the protection of PC12 cells from beta-amyloid toxicity, and with nucleoside analogues in the inhibition of HIV1 replication in cultured T lymphocytes191. These effects could help to explain how a relatively low dose of resveratrol obtained from red wine or other dietary sources could produce a measurable health benefit."

Edited by spybreak, 20 March 2007 - 01:07 PM.

[tom a]

A question I've had regarding quercetin is whether it was present in the chow fed to the mice of Sinclair's study and Auwerx's study. Certainly quercetin is a common component in many foods.

If quercetin was not present in the chow, why not take our resv while avoiding quercetin? If it was present, shouldn't we be sure to take quercetin as well?

I wonder though whether we can easily answer the question of what is actually present in that chow.

[maxwatt]

A question I've had regarding quercetin is whether it was present in the chow fed to the mice of Sinclair's study and Auwerx's study. Certainly quercetin is a common component in many foods.

If quercetin was not present in the chow, why not take our resv while avoiding quercetin? If it was present, shouldn't we be sure to take quercetin as well?

I wonder though whether we can easily answer the question of what is actually present in that chow.

Sinclair's paper (I have it on my desktop) states the diet was the standard AIN-93G feed. The ingredients list no quercetin.

http://www.dyets.com/510017.htm

L-Amino Acid Defined AIN-93G Diet

Ingredient
grams/kilogram

L-Arginine (free base) 6.30
L-Histidine (free base) 4.50
L-Lysine HCl 16.10
L-Tyrosine 9.20
L-Tryptophan 2.10
L-Phenylalanine 8.70
L-Methionine 4.50
L-Cystine 3.7*
L-Threonine 6.60
L-Leucine 15.30
L-Isoleucine 8.40
L-Valine 9.90
Glycine 3.10
L-Proline 20.40
L-Glutamic Acid 36.20
L-Alanine 4.50
L-Aspartic Acid 11.30
L-Serine 9.40
Total L-Amino Acid
180.20

Cornstarch 399.886
Dyetrose 145.00
Sucrose 100.00
Cellulose (microcrystalline) 50.00
Soybean Oil 70.00
TBHQ 0.014
Salt Mix #210030 35.00
Sodium Bicarbonate 7.40
Vitamin Mix #310025 10.00
Choline Bitartrate 2.50

[tom a]

maxwatt,

Thanks -- that's very helpful.

[spybreak]

Sinclair has said many times that quercetin looks to be very important due to its synergistic effects with resveratrol. It is simply not realistic to attempt to recreate the same conditions utilised in their experiments.

Assuming an actual dose of 50mg resveratrol for the mice (I could be off, too tired to check the actual figures, but you can extrapolate from this data anyway) - previous studies show an actual peak plasma concentration (i.e. after absorption through the gut) of 6.6microM of actual resveratrol, along with ~100microM of derivatives (metabolites).

Now, human data for a 25mg dose (from another study) gives a peak plasma concentration of ~37nM with ~2.1microM of derivates. In order to bring this up to similar concentrations one would need:
6.6microM / 37nM = 178 times a 25mg dose
Which is 4.5grams

Furthermore, I have spoken with Professor Gescher who is presently overseeing the human dosage trials and he informed me that they did not see plasma concentrations above 4microM with actual resveratrol dosages of 5 grams! So, even with a 5 gram dose you will be limited to an absolute maximum of 4microM.

What does this tell us? It tells us that in order to actually utilise resveratrol in its present form, it must be potentiated. This is exactly what Sinclair says in his review published in Nature.

And I quote (again!) "One finding that has often been overlooked is that quercetin, which is also present in red wine, is a picomolar inhibitor of resveratrol sulphation in both the liver and duodenum, indicating that the profiles of metabolites obtained after consumption of either red wine or purified resveratrol could be different." He also sees this as an example which might explain the French paradox - why we see health benefits from the small amounts of reseveratrol found in red wine. There are many synergistic compounds to be found among the masses of polyphenols.

Remember, the most impressive results were only found with very high dosages of straight resveratrol in mice (400mg/kg). You can't replicate that. What you can do is potentiate its activity through the use of polyphenols that we already know are found in red wine. Polyphenols such as quercetin.

Also, I would like to address the MAOI qualities of resveratrol. I have contacted the author of one of the papers on the topic, and based on this, the consensus is that resveratrol plasma concentrations are too low to have any real MAOI effect. 18microM-30microM is the plasma concentration considered to lower MAO-A/B activity by 50%. As most of us are dosing well below 1gram, we cannot expect to see a plasma concentration much higher than 1microM. So no potential problems with tyramine-rich foodstuffs (hypertensive crisis anybody?)

[tom a]

spybreak,

While you have a point, it's important to note that the mice in the Sinclair study -- as opposed to the Auwerx study -- took at most 22mg/kg, with very impressive results. Given the differences between human metabolism rate and mouse metabolism rate, it is standard to translate that into something nearer to 5mg/kg for a comparable human dose. For many of us, 300-500mg per day gets us at about that dose.

A major issue is whether it's pure resveratrol, or its metabolites, which really are creating the remarkable effects found in Sinclair's mice. No one would appear to know the answer to that question. If it's mainly the metabolites, then the amount of pure resveratrol is rather beside the point.

Now, it's of course possible that human beings and mice metabolize resveratrol differently, and more pure resveratrol enters the system of a mouse than of a human being. But all the evidence I've seen suggests that the metabolism is very similar, with very low quantities of pure resveratrol entering the system of a mouse.

It's entirely possible that quercetin works synergistically with resveratrol. It's also possible that it tends to counteract the effect of resveratrol. Again, we just don't know. For many of us, it's not a gamble we'd like to take. We'd prefer to follow the model of Sinclair's mice.

If there's a problem with this reasoning, I'd be genuinely interested in knowing what it is -- I could be convinced to change my own regimen if I'm mistaken or confused here.

[tom a]

Just one further point about the metabolites of resveratrol.

I have heard the theory that resveratrol is metabolized in such a way that it can be converted back to pure resveratrol when it reaches the tissues in need of it, and that this is indeed a standard mechanism for many desired substances to be processed in the body.

Now I won't pretend to be able to judge the plausibility of that theory.

But, again, unless one can show that the amount of pure resveratrol that enters a mouse's system is really different from that which enters a human being's system, I don't see why we should ingest anything different from Sinclair's mice.

[spybreak]

Tom: My point is essentially that we cannot possibly hope to take the equivalent dose that the mice took. 5-10microM plasma concentration of resveratrol is not realistic. We'd need to be taking 5grams a day. Therefore, the only plausible method _AT PRESENT_ is to take resveratrol along with indicated potentiators, one of which being quercetin. Sinclair says exactly that.

Also, your point on metabolites is mentioned in the same review - "Given that in vivo concentrations of individual metabolites can be more than ten times higher than those of the native compound, in the future, there will clearly need to be an emphasis on determining whether the metabolites represent inactivated forms of the drug, act as a pool from which free resveratrol can be released in various tissues or are themselves active in promoting many of the health benefits attributed to resveratrol."

[health_nutty]

Tom: My point is essentially that we cannot possibly hope to take the equivalent dose that the mice took. 5-10microM plasma concentration of resveratrol is not realistic. We'd need to be taking 5grams a day. Therefore, the only plausible method _AT PRESENT_ is to take resveratrol along with indicated potentiators, one of which being quercetin. Sinclair says exactly that.

Also, your point on metabolites is mentioned in the same review - "Given that in vivo concentrations of individual metabolites can be more than ten times higher than those of the native compound, in the future, there will clearly need to be an emphasis on determining whether the metabolites represent inactivated forms of the drug, act as a pool from which free resveratrol can be released in various tissues or are themselves active in promoting many of the health benefits attributed to resveratrol."

Interesting discussion. I'm taking activin grape seed extract as a resveratrol synergist. The quercetin debate is an interesting one.