Resveratrol is a stilbenoid, a type of natural phenol. It functions as a phytoalexin, an antimicrobial produced naturally by several plants when under attack by pathogens such as bacteria or fungi. Resveratrol is naturally present in many plants.
Chemical Structure and Properties
Resveratrol is 3,5,4′-trihydroxy-trans-stilbene (C14H12O3) with a molecular mass of 228 g/mol. At high purity, it is an off-white powder.
It is slightly soluble in water but has a much higher solubility in ethanol.
It is present in red grapes (skin), red wines, peanuts, cocoa powder, blueberries in varying amounts. Processing can affect the quantity of the active molecule in food negatively.
Functionality in Food
Resveratrol is mainly used as a supplement. It is said to reducing the incidence of cardiovascular disease, reducing the risk for cancer, antifungal, nourishing and protecting liver, antioxidant, quenching free radicals, impacting on the metabolism of the osseous issue. There are not many human studies available yet.
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