Resveratrol is a type of plant antibiotic (phytoalexin) which is produced when plants are under attack from bacteria or fungi. It was first isolated from hellebore roots in 1940, but it wasn't until 1992 that it was tied to the positive effects of cancer reduction and cardiovascular health commonly associated with red wine.
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Resveratrol has been the subject of some of the most exciting antiaging research in decades and only recently has become available in purified form.
This research, funded in part by the National Institute on Aging, was published in the journals Nature and Cell in November, and bottles of NuRev have been flying off the shelves since.
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