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Fresh grape skin contains about 50 to 100 g of resveratrol per gram net weight which subsequently contributes to a relatively high concentration of resveratrol in red wine and grape juice

Ergothioneine (natural betaine) inactivates hypochlorous acid (hypochlorite), hydroxyl radical and peroxynitrite [19]

Generally harmless though unsightly

The disruption of protein synthesis results in the production of non-functional or toxic peptides, leading to bacterial cell death ( Amikacin exerts bactericidal effects against both Gram-positive and Gram-negative bacteria, including strains resistant to other aminoglycosides like gentamicin and tobramycin