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But it would take more than wine to believe there is a god in the clouds, that’s for sure. Lower that crack pipe and face reality _________________ “It is by the goodness of God that in our country we have those three unspeakably precious things: freedom of speech, freedom of conscience, and the prudence never to practice either of them.”

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Some polyphenols like those of dark chocolate, while quite affordable, are not healthy for megadosing at least from usual sources. That is due to the fat content of dark chocolate.

Others such as resveratrol are expensive in high doses. A more moderate but high quality dose is quite affordable.

But when consuming some of these polyphenols the smaller dose means they're broken more rapidly by the liver and remain less time in the blood causing a loss of some of their benefits. A high dose keeps the liver busy and allows them to remain in the blood at higher concentrations and for longer.

Now can other polyphenols be used to protect them and allow them to remain longer in the blood stream? That is green tea, vegetables, berries, etc which can cheaply and easily be consumed in megadoses without problem, thus providing megadoses of a wide variety of polyphenols. Could such keep the liver's breakdown enzymes busy enough to prolong the time specific polyphenols remain in the blood?
I seem to recall having heard of drug interactions involving the liver, and breakdown being affected by the presence of another drug, thus prolonging the time in the blood of a particular drug.
I'm trying this for the resveratrol CR-like effects.

In-vitro human cells have shown it can affect human cells. In vivo animal research has shown stupendous results.

But some of the animal tests have used doses that would be equivalent to several grams in human equivalence calculations. Further the bio- availability from what I heard is still in question, and the human liver seems to process it too soon(some say this doesn't affect its benefits much.)

I know that large doses of resveratrol mean the liver takes longer in breaking it down. If some of the other polyphenols are broken down by the same enzymes, this will keep those enzymes busy processing said polyphenols, and will extend the time resveratrol remains in the blood at moderate doses.

The big problem is are there other polyphenols that are processed by the same enzymes, and thus would compete with resveratrol and slow down its breakdown?

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I took Resveratrol for the first time yesterday. When I went to sleep last night, I awoke after a couple of hours to a strange quivering in my chest area. Also, I had a strange feeling throughout my entire body that felt like something "moving" just beneath my skin. (It felt kind of like when your arm goes to "sleep" and then it wakes up and feels all "tingly" but I felt that way all over.) It really freaked me out and I almost had a fear that I was "dying". I lay there for awhile, then I finally went back to sleep. When I woke up this morning, I feel really good and full of energy. Has anyone else had this strange experience? I had not taken any other drugs or drank any type of alcohol, either.

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