Biological reasons that "Resveratrol" from Mulberry has the highest concentration of any fruit, as follows:

Biological reasons that "Resveratrol" from Mulberry has the highest concentration of any fruit, as follows:

1. Plant Stress Response

Resveratrol is a type of polyphenol. Classified in the fetoalexin group. phytoalexin, which is a substance that plants make to fight off threats like fungi, bacteria, UV light, or insects.

Mulberries are plants that grow in a variety of and sometimes highly stressful environments. Therefore, resveratrol is produced in large quantities to protect itself.

2. Mulberry's unique genetic structure

Mulberry fruits have higher expression of genes that control key enzymes in resveratrol biosynthesis (such as stilbene synthase) than other fruits.

As a result, a lot of resveratrol can be produced and accumulated in the fruit and peel.

3. Chemical composition of mulberry fruit

Mulberries contain chemical components that promote the production and stability of resveratrol, such as amino acids, vitamins, and various enzymes, unlike many fruits that may be produced but not stored well.

4. Varieties and cultivation

Some varieties of mulberry In particular, species popular in Asia, such as Morus alba and Morus nigra, have high genetic potential to produce resveratrol. And when planted in the right environment, such as loose soil - good sunlight. It will stimulate the creation of even more antioxidants.

Brief summary:

> Mulberries produce high levels of resveratrol because they have specific genetics + are grown in an environment that stimulates the production of self-defense substances + there is a chemical system in the fruit that enhances synthesis and storage.

Eating fresh mulberries Produces less health results than consuming the extract form for scientific and consumer behavior reasons as follows:

1. The amount of active ingredients is much lower.

Fresh mulberries contain 90%-95% water.

make the amount of Resveratrol And there are very few other antioxidants that are actually consumed at a time.

while the extract undergoes a concentrated process resulting in high amounts of active ingredients Even if you eat just a little

2. Limited consumption

Fresh mulberries have an astringent, sour taste and a unique aroma. which many people don't like

Makes it possible to eat in small quantities It is not enough to get health benefits from the important substances in the fruit.

While extract forms such as capsules and powder can be consumed easily and more conveniently.

3. Uncertainty of the amount of substances in fresh fruit.

Resveratrol content in fresh mulberries It depends on the variety, weather conditions, growing method and harvesting time.

Therefore, it is difficult to control or ensure that the substance is in sufficient quantity in each intake.

While the extract passes quality control (standardized extract)

Brief summary:

> "Fresh mulberries have a lot of water, are little edible, not tasty, and don't have enough important substances – unlike concentrated extracts, they are more convenient and give more obvious results."