In a 1996 case study from the Research Institute at the Hospital for Sick Children in Toronto, Ontario, Canada, Drs. C.R. Pace-Ascaik, O. Rounova, S. E. Hahn, E. P. Diamandis, and D. M. Goldberg found that resveratrol and trans-resveratrol, found in red wine and grape juice, can help regulate blood clotting.
The study tested the theory that red wine is more protective against coronary heart disease and artery wall build up than white wine. The experiment also tested with commercial grape juice and grape juice enhanced with trans-resveratrol, which shares some elements of resveratrol. Resveratrol proved to moderately reduce a protein in the blood that induces unhealthy blood clotting.
The experiment proved that trans-resveratrol can be absorbed from grape juice in note-worthy quantities, and in amounts that are likely to reduce the risk of clogged arteries. Red wine resveratrol was shown to be more potent than grape juice in the prevention of excess blood clotting in humans.