It was discovered in 1939 in the roots of white hellebore, a poisonous Japanese plant. A scientist named Michio Takaoka collected it from the Hokkaido Island of Japan and used crystallization to isolate what later became known as resveratrol.
After that, the substance went unnoticed for over 30 years. Then modern scientists began investigating resveratrol in earnest as a potential medicine. This came after it was discovered that grape vines produce resveratrol as a response to fungal infection.
First seen as a heart supplement, research has gone on to show resveratrol may also stop new cancer cells from forming—and could potentially kill a variety of existing cancer cells, too. Today I want to share exciting new findings that suggest all of us could benefit from taking it.
