Resveratrol is a phytoalexin produced naturally by several plants when under attack by pathogens such as bacteria or fungi. Resveratrol has also been produced by chemical synthesis and is sold as a nutritional supplement derived primarily from Japanese knotweed.
Resveratrol is found in the skin of red grapes and is a constituent of red wine, but apparently not in sufficient amounts to explain the French paradox. Experiments have shown that resveratrol treatment extended the life of fruit flies, nematode worms and short living fish but it did not increase the life span of mice.
Resveratrol chemically is a polyphenolic phytolexin ( 3,5,4- trihydroxystilbene) . It is a derivative of stilbene, stilbenoid and produced in plants as result of the actiion of stilbene synthase.
Trans-resveratrol is in the powder form, stable under “accelerated stability” conditions of 75% humidity and 40 degrees C in the presence of air.
Trans resbveratrol is a very stable compound with accelerated stability conditions of 75% humidity and 40 degrees C in normal air preesure. Resveratrol content also stayed stable in the skins of grapes and pomace taken after fermentation and stored for a long period.
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