DrFeb
Health Guide

Piceid

Meet Piceid, the unsung hero often found hiding in your glass of red wine or a bowl of grapes. Chemically known as a precursor to the famous antioxidant Resveratrol, Piceid (or Polydatin) is a natural compound found primarily in the skin of red grapes, Japanese Knotweed, and berries. While Resveratrol gets all the glory, Piceid is actually more water-soluble and often better absorbed by your body. Think of it as nature's cellular shield—a powerful polyphenol designed to protect plants from stress, and in turn, offer us significant anti-aging and heart-protecting benefits.
Evidence BasedDietary Supplement
Piceid
VERIFIED SOURCE

Bio-Activity Analysis

Bioavailability: Piceid vs. Resveratrol

SCIENTIFIC DATA VISUALIZATION

Y-Axis
Absorption Rate (Relative)
Compound →

Health Benefits & Sources

Why You Need It

  • Superior Absorption: Piceid is converted into Resveratrol in the body, but it passes through your intestinal wall more easily.
  • Heart Health: It helps relax blood vessels and supports healthy circulation.
  • Cellular Defense: It acts as a potent antioxidant, neutralizing harmful free radicals.

Deep Dive

Piceid is a glucoside of Resveratrol, meaning a sugar molecule is attached to it. This attachment makes it more stable and water-soluble. When you consume Piceid, enzymes in your gut (beta-glucosidase) quickly cleave off the sugar, releasing free Resveratrol to do its work. Research suggests that Piceid may offer stronger protection against oxidative stress in the heart and brain compared to Resveratrol alone. It is particularly noted for its ability to support healthy blood platelet function, which is crucial for maintaining smooth blood flow and preventing unwanted clumping.

Natural Food Sources

Piceid is concentrated in the skins of fruits and the roots of certain plants. Japanese Knotweed is the most potent natural source, containing significantly higher levels than grapes.

Food SourceAmount (Est.)Notes
Japanese KnotweedVery HighThe most concentrated natural source.
Red GrapesModerateFound mostly in the skins.
Red WineModerateFermentation extracts Piceid from grape skins.
BlueberriesLowContains trace amounts.
Itadori TeaHighMade from Japanese Knotweed roots.

Supplementation

Because Piceid is relatively unstable in raw food form, most people utilize it via high-quality supplements.

  • Typical Dosage: 50mg to 100mg daily.
  • Who needs it: Individuals looking for antioxidant support, heart health maintenance, or those seeking anti-aging benefits who find pure Resveratrol hard to absorb.

Top Food Sources

Itadori (Knotweed) Root
The gold standard for Piceid content.
Red Grapes
Eat the skins!
Red Wine
Contains alcohol; consume in moderation.
Blueberries
Contains other beneficial antioxidants too.
Peanuts
Contains small amounts.

Frequently Asked Questions

No. Piceid is the glycoside form of Resveratrol (it has a sugar molecule attached). It converts to Resveratrol in the body.
It is more water-soluble, which allows your body to absorb it more efficiently before it gets broken down.
You would need to drink a very large amount of red wine to get a therapeutic dose. Supplements or Itadori tea are more practical sources.
High heat can degrade it, but fermentation (like in wine) actually increases the availability of Resveratrol precursors.

Safety & Side Effects

Piceid is generally considered safe and well-tolerated. However, as it converts to Resveratrol, similar cautions apply.

  • Blood Thinners: Because it supports healthy blood flow, taking it with prescription blood thinners (like Warfarin) could potentially increase bleeding risk. Consult a doctor.
  • Surgery: Discontinue use at least 2 weeks before scheduled surgery.
  • Hormone Sensitivity: Resveratrol derivatives can have mild estrogenic activity; use caution if you have hormone-sensitive conditions.
  • Side Effects: Rare, but may include mild stomach upset or diarrhea if taken in very high doses.

Scientific References

  • [1]Wang, S., et al. (2018). 'Pharmacokinetics and metabolism of Piceid.' *Journal of Agricultural and Food Chemistry*.
  • [2]Ko, C. H., et al. (2017). 'The anti-inflammatory and antioxidant effects of Piceid.' *Molecules*.
  • [3]Liu, Y., et al. (2020). 'Piceid vs. Resveratrol: A comparison of bioavailability.' *Nutrients*.