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heblaj01 · 03-18-2007, 07:06 PM

Hopeful,
Raisins are said to contain much less antioxidants (which probably include resveratrol) than fresh grapes probably as a result to exposition to the sun, air & possibly other processing steps. This is in spite of being mostly skin.
Regarding grape jelly I have not a clear answer as I don't know exactly how it manufactured. If the grape juice used to make the jelly does not contain any part of the grape skin, then there is no resveratrol.
In addition, juice extraction can be cold or hot pressed followed in many cases by pasteurisation with uncertain results for resveratrol content. And depending on which country, jellyfication is either with pectin (USA)or with gelatin or agar (U.K.).
Since I have not seen in the past any recommandation to consume grape jelly as a source of resveratrol, I assume it is not a good one.
Red wines do contain highly variable levels of resveratrol depending on grape type & wether or not they come from vineyards in warm or cool regions.
Once a bottle of red wine is opened & the remaining portion in the bottle is exposed to outside air there is some degradation taking place.
There are special corks which prevent this to occur.
Aside of resveratrol pills, there is no perfect source of this natural product: grapes are high in sugar, wines are high in alcohol, both of which are not considered advisable for cancer patients if consumed in the relatively large amounts necessary to reach therapeutic levels.
I have thought of a way to get rid of the alcohol in wines which may preserve the resveratrol. But I have no way to verify if it really works.
Here is how it is supposed to be done:
In a small diameter pan (not too wide neck) pour the wine & top it with a small amount of a good vegetable oil (say olive oil) to cover the wine with a very thin layer.
Heat slowly the wine on a stove until a thermometer indicates 85 to 90 degree Celcius. If this procedure works, the alcohol should evaporate through the oil which would prevent the remaining wine from getting in contact with air. Since the wine is not going to boil at the indicated temperatures, only a possible interaction, if any,between the oil & wine may be detrimental.

03-18-2007, 07:06 PM	#5
heblaj01 Senior Member Join Date: Apr 2006 Posts: 543	Hopeful, Raisins are said to contain much less antioxidants (which probably include resveratrol) than fresh grapes probably as a result to exposition to the sun, air & possibly other processing steps. This is in spite of being mostly skin. Regarding grape jelly I have not a clear answer as I don't know exactly how it manufactured. If the grape juice used to make the jelly does not contain any part of the grape skin, then there is no resveratrol. In addition, juice extraction can be cold or hot pressed followed in many cases by pasteurisation with uncertain results for resveratrol content. And depending on which country, jellyfication is either with pectin (USA)or with gelatin or agar (U.K.). Since I have not seen in the past any recommandation to consume grape jelly as a source of resveratrol, I assume it is not a good one. Red wines do contain highly variable levels of resveratrol depending on grape type & wether or not they come from vineyards in warm or cool regions. Once a bottle of red wine is opened & the remaining portion in the bottle is exposed to outside air there is some degradation taking place. There are special corks which prevent this to occur. Aside of resveratrol pills, there is no perfect source of this natural product: grapes are high in sugar, wines are high in alcohol, both of which are not considered advisable for cancer patients if consumed in the relatively large amounts necessary to reach therapeutic levels. I have thought of a way to get rid of the alcohol in wines which may preserve the resveratrol. But I have no way to verify if it really works. Here is how it is supposed to be done: In a small diameter pan (not too wide neck) pour the wine & top it with a small amount of a good vegetable oil (say olive oil) to cover the wine with a very thin layer. Heat slowly the wine on a stove until a thermometer indicates 85 to 90 degree Celcius. If this procedure works, the alcohol should evaporate through the oil which would prevent the remaining wine from getting in contact with air. Since the wine is not going to boil at the indicated temperatures, only a possible interaction, if any,between the oil & wine may be detrimental.