Resveratrol and Bioavailability

Resveratrol, when taken orally in capsule form, is less bioavailable than resveratrol which is taken as a powdered extract mixed with food. However, resveratrol capsules are more popular than resveratrol powder for a number of reasons:

1. Convenience.

2. Resveratrol doesn't taste very nice.

3. Resveratrol powder is prone to rapid oxidation so has a very limited shelf life, whereas when sealed in a capsule shell resveratrol keeps its medicinal properties a lot longer.

The bioavailability of resveratrol can be improved by separating the two parts of the capsule and sprinkling the resveratrol powder over food, or mixing it into fruit juice or smoothies. Strongly flavoured food is recommended in order to overcome the bitter taste of the resveratrol powder.

Bioavailability refers to the percentage of an active nutrient that reaches the systemic circulatory system when taken orally. A drug or nutrient administered intravenously should have 100% bioavailability, but when taken orally, ie when eaten as food or taken as a food supplement in tablet of capsule form, its bioavailability decreases according to a number of factors, some of which are listed here. For anyone interested in the bioavailability of a specific nutrient, a Google search will yield a lot more information on the subject.

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