Muscadine, a grapevine species native to the southeastern US, has been used in the production of port and fine wines since the 16th century. Recent reports regarding the relatively high antioxidant content of muscadine wines have boosted their popularity. In fact, these wines were found to contain more than five times the amount of the life-prolonging compound resveratrol than ordinary red wines. Why do muscadine plants produce these antioxidants? Discuss