David Sinclair· PhD
Another Achilles' heel is resveratrol is very light sensitive. In a matter of days, the active form, trans-resveratrol, a white powder, can turn into cis-resveratrol, which is inactive and is often brown
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
Another Achilles' heel is resveratrol is very light sensitive. In a matter of days, the active form, trans-resveratrol, a white powder, can turn into cis-resveratrol, which is inactive and is often brown
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So you've got to keep it in the dark, in the cold, and it'll be fine.
I'd go for the trans because when we gave the cis form to the sirtuin enzyme, it didn't activate it, but the trans worked brilliantly.
And the second problem with resveratrol is that it's light sensitive. And so those people who...researchers who put it in a plate with worms or didn't treat the molecule with respect, it goes brown. It goes off. It's one of the reasons it's very hard to put in a cosmetic because your cosmetic will turn brown. If you use brown resveratrol, it won't work.