This is my longest episode I have done so far. In it I discuss my favorite polyphenol, resveratrol. It is commonly found in wine and for a long time was thought to be the primary contributor to many of the health benefits of wine. This episode is actually the main episode, which is only a little bit longer than normal, and then a bonus section where I focus a bit more technically on three of the proposed cellular mechanisms for resveratrol. In it I discuss a paper I wrote, and if you would like to read the paper you can find it in the Scientific Nutrition Group on Facebook. Without further ado, see why this is my favorite polyphenol, and why I continue to quixotically yell about how we are not mice.
Continue reading “Scientific Nutrition Update 39: Resveratrol” →