Resveratrol Reduces Blood Clotting and Clumping in Vascular Cells
Doctors Usha R. Pendurthi, J. Todd Williams, and L. Vijaya Mohan Rao from the Departments of Molecular Biology and Biochemistry at The University of Texas Health Center in Tyler, Texas published a study in 1998 stating that resveratrol, found in red wine, suppresses tissue factor expression in vascular cells.
Resveratrol and coronary heart disease
Several studies suggest that coronary heart disease deaths are lowered by moderate consumption of alcohol, particularly red wine. Resveratrol is produced in grapes and a variety of other plants in response to fungal infections or other types of stress. Resveratrol is found in high concentrations in grape skins, and therefore, most of the red wines contain significant amounts of resveratrol.
Recent studies in which humans consumed resveratrol-enriched grape juice showed that trans-resveratrol could be absorbed from grape juice in biologically active amounts and in amounts that are likely to cause a reduced risk of clogged arteries and heart disease.
Many studies suggest that moderate consumption of red wine may be more effective than other alcoholic beverages in decreasing the risk of coronary heart disease death. Resveratrol has been thought to be responsible for cardiovascular benefits associated with wine consumption. Resveratrol is shown to have antioxidant and anti-platelet activities.
Conclusion: Resveratrol reduces the risk of clogged arteries and cardiovascular disease
In this study, the doctors examined the effect of resveratrol supplements on induction of tissue factor expression, a process that begins the blood clotting processes. The data shows that resveratrol suppresses the expression of tissue factor in vascular cells.