Resveratrol is a promising supplement thought to increase endurance and contribute to longevity. It is a bioactive antioxidant compound that not only inflammation, but also heart disease and cancer risk.
With headlines such as ‘could red wine be the secret to anti-aging’, the popular media’s attention seems fixated on the resveratrol content of wine and grapes.
I firmly believe that we, as a society, need to stop trying to justify our unhealthy behaviours and accept them for what they are. If you enjoy drinking alcohol for it’s drug-like effects, you should be comfortable enough to accept what the substance is doing to your body, rather than seeking a ‘light at the end of the tunnel’.
For the rest of us, it should be noted that peanuts, particularly southern style boiled peanuts, have a resveratrol content which is higher even than that of red wine and red grape juice (Sanders et al, 2000). Peanut butter is not too far behind grape juice, with about three times more resveratrol than roasted peanuts with skins (Sobolev et al, 1999; Ibern-Gomez, 2000).
References:
Sanders, T.H., et al. (2001). Non-detectable levels of trans-fatty acids in peanut butter. Journal of Agriculture and Food Chemistry, 49, 2349-2351.
Sobolev, V.S., & Cole, R. J. (1999). Trans-resveratrol content in commercial peanuts and peanut products. J. Agric. Food Chem., 47, 1435-1439.
Ibern-Gomez, M., Roig-Perez, S., Lamuela-Raventos, R. M., & Torre-Boronat, M. C. (2000). Resveratrol and piceid levels in natural and blended peanut butters. J Agric. Food Chem, 48, 6352-6354.
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