Category: Compounds

According to research published in the journal *Nutrients*, resveratrol is a non-flavonoid polyphenol found in over 70 plant species, including grapes and peanuts. This article delves into the chemical classification of resveratrol, explaining its unique position within the broader family of polyphenolic compounds and how it functions as a potent antioxidant.

Theobromine is a compound naturally present in cocoa and tea. Research indicates that amounts consumed in studies investigating its effects have varied, with many studies utilizing amounts in the range of 100 to 300 milligrams. This suggests that 100mg is often within the range used in research settings.