Analytical determinations of resveratrol in food.

A. M. GRANERO; F. J. ARÉVALO; H. FERNÁNDEZ; M. A. ZON

Resveratrol: Sources, Production and Health Benefits

Nova Science Publishers

Año: 2013; p. 43 - 56

Resveratrol is a polyphenolic compound of the viniferins family. Resveratrol exists in nature in both the trans- and cis-stereoisomeric forms. However, the trans-resveratrol or trans-3,4,5´-trihydroxystilbene (t-Res) is the most biologically active form. The t-Res was discovered by Michio Takaoka more than 70 years ago, in the resin of Veratrum grandiflorum. The t-Res occurs naturally in more than 80 plant species, such as berries, peanuts, groundnuts, tea, grapevines and red wines. However, the most abundant natural sources of t-Res are Vitis vinifera, labrusca and muscadine grapes, which are used to make wines. Besides its natural occurrence, t-Res is now available in tablets, being recommended as a dietary supplement.