Because of the wide-spread use of pesticides in modern wine-making, including the practice of copper sulphation, the level of resveratrol in modern wines has plummeted. Red wine contains resveratrol, but the quantity varies depending on where the grapes are grown, the time of harvest, and other factors. In fact, usually only one to three mg resveratrol per liter of red wine is currently found, even in the most robust red wines. After years of relentless research, a standardized resveratrol extract is now available as a dietary supplement.

This whole grape extract contains a spectrum of polyphenols that are naturally contained in red wine such as proanthocyanidins, anthocyanins, flavonoids