Resveratrol and Vivix are still in the news! And I think it will continue to be in the news since this amazing molecule has so many positive influences for humans. I have even seen some people with Resveratrol products for pets, so the benefits can be felt by all in the family it seems.
Below is a list of recent research that shows many benefits of Vivix Cellular Anti-Aging Tonic, Shaklee's Resveratrol tonic that is 10 times more powerful Resveratrol alone.
1. Resveratrol Promotes Clearance of Alzheimer's Disease Amyloid-β Peptides*
1. Philippe Marambaud1, 2. Haitian Zhao and 3. Peter Davies
The Litwin-Zucker Research Center for the Study of Alzheimer's Disease and Memory Disorders, North Shore-Long Island Jewish Institute for Medical Research
Several epidemiological studies indicate that moderate consumption of wine is associated with a lower incidence of Alzheimer's disease. Wine is enriched in antioxidant compounds with potential neuroprotective activities. However, the exact molecular mechanisms involved in the beneficial effects of wine intake on the neurodegenerative process in Alzheimer's disease brain remain to be clearly defined. Here we show that resveratrol (trans-3,4′,5-trihydroxystilbene), a naturally occurring polyphenol mainly found in grapes and red wine, markedly lowers the levels of secreted and intracellular amyloid-β (Aβ) peptides produced from different cell lines. Resveratrol does not inhibit Aβ production, because it has no effect on the Aβ-producing enzymes β- and γ-secretases, but promotes instead intracellular degradation of Aβ via a mechanism that involves the proteasome. Indeed, the resveratrol-induced decrease of Aβ could be prevented by several selective proteasome inhibitors and by siRNA-directed silencing of the proteasome subunit β5. These findings demonstrate a proteasome-dependent anti-amyloidogenic activity of resveratrol and suggest that this natural compound has a therapeutic potential in Alzheimer's disease.
2. Resveratrol in red wine could cut Colorectal Cancer Risk 23-Oct-2006
Drinking more than three glasses of red wine a week could cut the risk of colorectal cancer by almost 70 per cent, researchers told the 71st Annual Scientific Meeting of the American College of Gastroenterology in Las Vegas.
The potential benefits of the wine have been put down to the resveratrol content of the wine, and adds to an ever growing body of science linking the compound to a range of beneficial health effects, including brain and mental health, and cardiovascular health.
Colorectal cancer accounts for nine per cent of new cancer cases every year worldwide. The highest incidence rates are in the developed world, while Asia and Africa have the lowest incidence rates.
It remains one of the most curable cancers if diagnosis is made early.
The new research, by Joseph Anderson, and his colleagues from the Stony Brook University in New York looked at the drinking habits of 360 red and white drinkers with similar lifestyles and found that, while white wine consumption was not found to have any association with colorectal cancer incidence, regular red wine consumption was linked to a 68 per cent reduced risk of the cancer.
And the researchers told attendees that the active component in wine that may be behind the apparent benefits is most likely resveratrol, an anti-fungal chemical that occurs naturally under the skin of red wine grapes.
"The concentration is significantly higher in red wine than in white wine, because the skins are removed earlier during white-wine production, lessening the amount that is extracted," said Dr. Anderson. http://www.nutraingredients.com/Research/Resveratrol-in-red-wine-could-cut-colorectal-cancer-risk.