[maxwatt]

inawe, on 16-Mar 2008, 07:03 AM, said:

Forget it. It was intended as a joke. I saw the word vagina and couldn't control myself. I have to learn how to take vaginas more seriously.

They bite when offended.

As for Kristen, I wonder who's Spitz-in-her now.

This post has been edited by maxwatt: 16 March 2008 - 12:45 PM

[krillin]

maxwatt, on 16-Mar 2008, 06:44 AM, said:

inawe, on 16-Mar 2008, 07:03 AM, said:

Forget it. It was intended as a joke. I saw the word vagina and couldn't control myself. I have to learn how to take vaginas more seriously.

They bite when offended.

I added this to my Netflix queue after reading Camille Paglia's favorable review.

[Shepard]

krillin, on 16-Mar 2008, 06:33 PM, said:

I added this to my Netflix queue after reading Camille Paglia's favorable review.

Wow, it's got that dude from Nip/Tuck. The guy that is undeniable proof that Michael Jackson has known a woman.

[inawe]

krillin, on 16-Mar 2008, 06:33 PM, said:

maxwatt, on 16-Mar 2008, 06:44 AM, said:

inawe, on 16-Mar 2008, 07:03 AM, said:

Forget it. It was intended as a joke. I saw the word vagina and couldn't control myself. I have to learn how to take vaginas more seriously.

They bite when offended.

I added this to my Netflix queue after reading Camille Paglia's favorable review.

Are you sure you want to watch that movie?
When Maxwatt wrote that they bite I thought it was just a figure of speech. May be he saw the movie, or better yet he produced it.

[krillin]

inawe, on 17-Mar 2008, 10:22 AM, said:

Are you sure you want to watch that movie?

If you don't watch it you'll never get desensitized.

[fast turtle]

So has anyone tried the rectal route? I've been kind of thinking about it, in a 5% ethanol solution. That way I get really drunk as I get really healthy administering myself chemical enemas!

I've been able to get all sorts of lipophilic things to high plasma levels through the rectal route in the past.

This post has been edited by fast turtle: 22 March 2008 - 08:15 PM

[niner]

fast turtle, on 22-Mar 2008, 03:13 PM, said:

So has anyone tried the rectal route? I've been kind of thinking about it, in a 5% ethanol solution. That way I get really drunk as I get really healthy administering myself chemical enemas!

I've been able to get all sorts of lipophilic things to high plasma levels through the rectal route in the past.

Resveratrol is not super lipophilic; the logP is about 3. You won't get very much resveratrol to dissolve in 5% EtOH, but you might get buzzed on it if you use enough volume. When I was seven years old, I had to have an enema at the hospital prior to an Xray. It was just me and the cute young nurse in the room at the time, and I looked up and saw this gigantic bottle of solution on the shelf with a hose coming down from it. My eyes got really big and I said "are you going to use ALL of that?" The nurse smiled and said "No, but some adults would like me to."

I never imagined I'd be able to work that story into a resveratrol thread, but this being ImmInst, I suppose it was only a matter of time.

[maxwatt]

Getting back on topic, how to maximize resveratrol effectiveness.

We know form the Nature paper cited in this thread on Sirtris' NCE compounds THREAD that HPMC was consistently used in their formulations for resveratrol (SRT501) and other compounds. It acts as a dispersant allowing resveratrol to be dispersed in water, which increases absorption.

I've been taking resveratrol with lecithin to accomplish this, but it has to be pre-dissolved in ethanol or vodka to disperse, and dissolving the lecithin in water is a nuisance.

I've acquired some food grade HPMC, and find it's far superior. Very little is needed. Sirtris use 2% solutions. I added half of an eighth of a teaspoon of HPMC powder to 250 ml of water. It dissolved with vigorous stirring after about 30 seconds. I then added two grams of 98% resveratrol powder. It dispersed except for a few large crystals, and remained dispersed as a cloudy solution, not settling. I find this the most convenient and probably the most effective way to take resveratrol so far. (I'm still working on resveratrol chocolate bars.)

[Mind]

Quote

(I'm still working on resveratrol chocolate bars.)

Let me know when you have those ready. I would buy a couple to try out. Not too much sugar though.

[sUper GeNius]

maxwatt, on 29-Mar 2008, 10:21 AM, said:

Getting back on topic, how to maximize resveratrol effectiveness.

We know form the Nature paper cited in this thread on Sirtris' NCE compounds THREAD that HPMC was consistently used in their formulations for resveratrol (SRT501) and other compounds. It acts as a dispersant allowing resveratrol to be dispersed in water, which increases absorption.

I've been taking resveratrol with lecithin to accomplish this, but it has to be pre-dissolved in ethanol or vodka to disperse, and dissolving the lecithin in water is a nuisance.

I've acquired some food grade HPMC, and find it's far superior. Very little is needed. Sirtris use 2% solutions. I added half of an eighth of a teaspoon of HPMC powder to 250 ml of water. It dissolved with vigorous stirring after about 30 seconds. I then added two grams of 98% resveratrol powder. It dispersed except for a few large crystals, and remained dispersed as a cloudy solution, not settling. I find this the most convenient and probably the most effective way to take resveratrol so far. (I'm still working on resveratrol chocolate bars.)

Aren't veggie caps made of HPMC, you know, the caps not using gelatin?

[sUper GeNius]

FuLL meMbeR, on 29-Mar 2008, 11:21 AM, said:

maxwatt, on 29-Mar 2008, 10:21 AM, said:

Getting back on topic, how to maximize resveratrol effectiveness.

We know form the Nature paper cited in this thread on Sirtris' NCE compounds THREAD that HPMC was consistently used in their formulations for resveratrol (SRT501) and other compounds. It acts as a dispersant allowing resveratrol to be dispersed in water, which increases absorption.

I've been taking resveratrol with lecithin to accomplish this, but it has to be pre-dissolved in ethanol or vodka to disperse, and dissolving the lecithin in water is a nuisance.

I've acquired some food grade HPMC, and find it's far superior. Very little is needed. Sirtris use 2% solutions. I added half of an eighth of a teaspoon of HPMC powder to 250 ml of water. It dissolved with vigorous stirring after about 30 seconds. I then added two grams of 98% resveratrol powder. It dispersed except for a few large crystals, and remained dispersed as a cloudy solution, not settling. I find this the most convenient and probably the most effective way to take resveratrol so far. (I'm still working on resveratrol chocolate bars.)

Aren't veggie caps made of HPMC, you know, the caps not using gelatin?

Here's a link. So I can simply dissolve a few of these in my t-res cocktail?

http://www.capsuline.com/Frontend/Product_...3&head_id=1

[krillin]

FuLL meMbeR, on 29-Mar 2008, 12:07 PM, said:

Here's a link. So I can simply dissolve a few of these in my t-res cocktail?

http://www.capsuline.com/Frontend/Product_...3&head_id=1

Here's a supplier of food grade HPMC.

[sUper GeNius]

krillin, on 29-Mar 2008, 04:14 PM, said:

FuLL meMbeR, on 29-Mar 2008, 12:07 PM, said:

Here's a link. So I can simply dissolve a few of these in my t-res cocktail?

http://www.capsuline.com/Frontend/Product_...3&head_id=1

Here's a supplier of food grade HPMC.

What exactly is it? 4000 cps? Capsules?

[Hedgehog]

FuLL meMbeR, on 29-Mar 2008, 02:24 PM, said:

krillin, on 29-Mar 2008, 04:14 PM, said:

FuLL meMbeR, on 29-Mar 2008, 12:07 PM, said:

Here's a link. So I can simply dissolve a few of these in my t-res cocktail?

http://www.capsuline.com/Frontend/Product_...3&head_id=1

Here's a supplier of food grade HPMC.

What exactly is it? 4000 cps? Capsules?

HPMC comes in different viscosities. A note for people trying to make HPMC cocktails. If you add to much HPMC you are going to get a very slow release of resveratrol. The resveratrol will be more attracted to the HPMC clump than your cells.

[Hedgehog]

Mind, on 29-Mar 2008, 08:28 AM, said:

Quote

(I'm still working on resveratrol chocolate bars.)

Let me know when you have those ready. I would buy a couple to try out. Not too much sugar though.

Yes I want some as well! would be great for my long bike rides...

[Wulfe]

maxwatt, on 29-Mar 2008, 11:21 AM, said:

Getting back on topic, how to maximize resveratrol effectiveness.

We know form the Nature paper cited in this thread on Sirtris' NCE compounds THREAD that HPMC was consistently used in their formulations for resveratrol (SRT501) and other compounds. It acts as a dispersant allowing resveratrol to be dispersed in water, which increases absorption.

I've been taking resveratrol with lecithin to accomplish this, but it has to be pre-dissolved in ethanol or vodka to disperse, and dissolving the lecithin in water is a nuisance.

I've acquired some food grade HPMC, and find it's far superior. Very little is needed. Sirtris use 2% solutions. I added half of an eighth of a teaspoon of HPMC powder to 250 ml of water. It dissolved with vigorous stirring after about 30 seconds. I then added two grams of 98% resveratrol powder. It dispersed except for a few large crystals, and remained dispersed as a cloudy solution, not settling. I find this the most convenient and probably the most effective way to take resveratrol so far. (I'm still working on resveratrol chocolate bars.)

Hey Maxwatt.. any chance you'll share your source of HPMC powder? I did some googling around and couldn't really find any North American sources.

[sUper GeNius]

Hedgehog, on 29-Mar 2008, 04:41 PM, said:

FuLL meMbeR, on 29-Mar 2008, 02:24 PM, said:

krillin, on 29-Mar 2008, 04:14 PM, said:

FuLL meMbeR, on 29-Mar 2008, 12:07 PM, said:

Here's a link. So I can simply dissolve a few of these in my t-res cocktail?

http://www.capsuline.com/Frontend/Product_...3&head_id=1

Here's a supplier of food grade HPMC.

What exactly is it? 4000 cps? Capsules?

HPMC comes in different viscosities. A note for people trying to make HPMC cocktails. If you add to much HPMC you are going to get a very slow release of resveratrol. The resveratrol will be more attracted to the HPMC clump than your cells.

So is it just a matter of a amount? Please elaborate.

[krillin]

This space intentionally left blank.

This post has been edited by krillin: 29 March 2008 - 10:37 PM

[Hedgehog]

FuLL meMbeR, on 29-Mar 2008, 03:23 PM, said:

Hedgehog, on 29-Mar 2008, 04:41 PM, said:

FuLL meMbeR, on 29-Mar 2008, 02:24 PM, said:

krillin, on 29-Mar 2008, 04:14 PM, said:

FuLL meMbeR, on 29-Mar 2008, 12:07 PM, said:

Here's a link. So I can simply dissolve a few of these in my t-res cocktail?

http://www.capsuline.com/Frontend/Product_...3&head_id=1

Here's a supplier of food grade HPMC.

What exactly is it? 4000 cps? Capsules?

HPMC comes in different viscosities. A note for people trying to make HPMC cocktails. If you add to much HPMC you are going to get a very slow release of resveratrol. The resveratrol will be more attracted to the HPMC clump than your cells.

So is it just a matter of a amount? Please elaborate.

sorta, depends on what you want to achieve? The the higher the % w/v HPMC ratios are the slower the release of resveratrol into your body. You have Surface Area which is increased by smaller particle size and is even increased more if you can solubilize it by adding a certain ratio of HPMC/Water. Or you could go for a the slow release method by adding a lot of HPMC and cause resveratrol to be trapped inside. resveratrol doesn't like water so it will stay close to the HPMC molecules. The more HPMC molecules there are the slower the dissolution rate.

[maxwatt]

FuLL meMbeR, on 29-Mar 2008, 02:07 PM, said:

FuLL meMbeR, on 29-Mar 2008, 11:21 AM, said:

maxwatt, on 29-Mar 2008, 10:21 AM, said:

Getting back on topic, how to maximize resveratrol effectiveness.

We know form the Nature paper cited in this thread on Sirtris' NCE compounds THREAD that HPMC was consistently used in their formulations for resveratrol (SRT501) and other compounds. It acts as a dispersant allowing resveratrol to be dispersed in water, which increases absorption.

I've been taking resveratrol with lecithin to accomplish this, but it has to be pre-dissolved in ethanol or vodka to disperse, and dissolving the lecithin in water is a nuisance.

I've acquired some food grade HPMC, and find it's far superior. Very little is needed. Sirtris use 2% solutions. I added half of an eighth of a teaspoon of HPMC powder to 250 ml of water. It dissolved with vigorous stirring after about 30 seconds. I then added two grams of 98% resveratrol powder. It dispersed except for a few large crystals, and remained dispersed as a cloudy solution, not settling. I find this the most convenient and probably the most effective way to take resveratrol so far. (I'm still working on resveratrol chocolate bars.)

Aren't veggie caps made of HPMC, you know, the caps not using gelatin?

Here's a link. So I can simply dissolve a few of these in my t-res cocktail?

http://www.capsuline.com/Frontend/Product_...3&head_id=1

That's a bit more than double what I get it for. I have both 4000 and 05 viscosity. I prefer 05; the 4000 dissolves more slowly but it works. It just needs more stirring.

HPMC capsules don't appear to disperse resveratrol very well. I tried to simulate digestion by putting a capsule of resveratrol in a zip-lock bag filled with white vinegar. After 20 minutes the capsule had partly dissolved, releasing the resveratrol powder, but most of the capsule remained in a sticky clump. Some of the res stuck to it, most just remained undissolved. I shook the bag, not vigorously, and it didn't seem to make much difference. So even doing somersaults and jumping jacks wouldn't improve dispersion much. That's why I'm premixing it in water. I also think the vegetarian capsules are a different grade, they don't appear to be suitable for this purpose.

Chocolate looks like a winner as a delivery system. Molten chocolate dissolves resveratrol efficiently, most chocolates have a bit of lecithin for flow characteristics (HPMC should work too if it's added) and it makes it a treat to take a few grams at once. It can be made with or without sugar. A very small amount of sugar seems to bring out the innate taste of the chocolate; too much destroys it.