Almost 4500 years ago, Ayurveda, the ancient medicinal book of Hindus, lauded the health effects of darakchasava, the fermented
juice of red grapes. Somewhat later, the Bible described red wine as a “gift of God,” presumably used in the service of both
body and soul. In 1940, resveratrol was first identified as the medicinal component of grapes. Resveratrol, a polyphenol phytoalexin,
possesses diverse biochemical and physiological actions, including estrogenic, antiplatelet, and anti-inflammatory properties.
Several recent studies determined the cardioprotective abilities of resveratrol. Both in experiments (acute) and in chronic
models, resveratrol attenuates myocardial ischemic reperfusion injury, atherosclerosis, and reduces ventricular arrhythmias.
It appears that resveratrol-mediated cardioprotection is achieved through the preconditioning effect (the best yet devised
method of cardioprotection), rather than direct protection. Thus, resveratrol likely fulfills the definition of a pharmacological
preconditioning compound. The long historical record concerning the health effects of wine production, along with current
interest in resveratrol, has been an important element in the ascent of complementary and alternative medicine.