Resveratrol is well known, and how it is able to improve our quality of life if taken regularly is known, but probably do not know enough.

An interesting impact on health largely unexplored until now, is the ability that would own this molecule in improving our aerobic sports performance, but this aspect, certainly interesting might be somewhat deductible. Very little predictable is instead the regenerative aspect that resveratrol is able to show in those conditions in which the physical initial state is compromised.

This condition can occur for example as a result of a prolonged period to a Diet Rich in fats and sugars, because our muscles and in particular the myosin (a protein responsible for Muscle contraction) tends to alter its behavior, making the muscles less resistant to prolonged efforts (aerobic activity) and more suitable for a short-term effort.

In these circumstances resveratrol, from studies performed in the laboratory, it would be able to restore the Initial Conditions of the muscle, once again giving it the resistance to prolonged effort; this recovery activity was resolutive following a Diet rich in fat and sugar duration for 2 years. Consequently to this diet, certainly not healthy, the integration of resveratrol, showed an improvement of muscle condition, bringing the muscle in the initial conditions (before diet for 2 years)

This is quite new and interesting, because it allows you to set the stage for even more in-depth studies on the physical recovery, with important implications for the recovery of muscle ability in the elderly.

But attention, the amount of resveratrol taken daily can not be introduced solely through the Wine (especially red wine) but needs a further supplementation through food supplements, but if you want to taste a good recipe, definitely rich in this wonderful substance and accompany a good glass of wine, we just have to try a good risotto with Barolo:

Ingredients

½ kilo of rice

1 onion

½ liter of vegetable stock

3 glasses of Barolo wine

a pound of grated Parmesan cheese

50 g butter

extra virgin olive oil

2-3 bay leaves

2 sage leaves

Salt and Pepper To Taste

Preparation:

Slice the onion very thin and make them fry over low heat in a large saucepan with oil, a knob of butter and bay leaves

When the onions are well softened, add the sage leaves and a glass of Barolo, raise the heat, toss the rice and stir well until "attacks"

Add to that point the remaining two glasses of Barolo and let them absorb, again on high heat and pour over rice, one by one, the ladles of broth, bringing the risotto cook

Finally stir in the remaining butter, adding the Parmesan

Leave to rest for a moment, and, before serving, add a generous grinding of black pepper