Name: Resveratrol

Other names: trans-3,5,4-Trihydroxystilbene;   3,4,5-Stilbenetriol;   trans-Resveratrol;

(E)-5-(p-Hydroxystyryl)resorcinol (E)-5-(4-hydroxystyryl)benzene-1,3-diol

Identifiers

CAS number: 501-36-0

Molecular formula : C₁₄H₁₂O₃ 

Molar mass :228.24 g mol⁻¹

Exact mass: 228.078644

Appearance :white powder with slight yellow cast

Solubility in water: 0.03 g/L

Solubility in DMSO :16 g/L

Solubility in ethanol :50 g/L

Melting point：：261 - 263°C / 501.8 - 505.4°F 

Molecular Structure:

What is Resveratrol?

Resveratrol is an antioxidant that is commonly found in many plants. Red wine, peanuts, grapes and blueberries are some of its rich and popular sources. Food supplements often comprise in Resveratrol in pills that contain grape seed extract, polygonum cuspidatum extracts and red wine extracts. Originally, it was isolated from white hellebore roots by Takaoka. Later, Japanese knotweed was known to comprise in Resveratrol. Though red wine had been known to have health benefits since long but in 1992, it was recommended that probably the secret of these benefits lies in increased Resveratrol content in red wine. 

Muscadine grapes are utilized in making red wine, whose skin consists of Resveratrol that serves as the protective shield against diseases. This substance is usually created in the outer layers of fruits and plants and defends you against diseases caused by pathogens along with other benefits.

The hype that surrounds Resveratrol

Resveratrol is the buzz word nowadays; everyone is talking about its from Oprah to 60 Minutes. The interest in its researches gained momentum when it is identified that this wonder nutrient in red wine might be the answer to the French paradox that brings into light the question of fewer heart diseases of French people as compared to the Americans, while the former consumes a diet higher in fats than the latter. Researches revealed that this amazing antioxidant helps in breaking down the stored fat, deposited in the white adipose tissue of your body as the fat is metabolized by the liver. 

Benefits of Resveratrol

Years of researches have shown several benefits of this natural compound:

a.  It helps you to reverse diseases that come handy as you grow old, such as diabetes, cancer and heart diseases. This can be done with regular intake of Resveratrol while you are still quite young.

b.  It increases your life span as high resveratrol levels counteract with cell death and damage in brain and heart.

c.  It is an effective artery protector, antioxidant and inflammation damper.

d.  Low Resveratrol doses provide the same effect as that of a calorie-reduced diet. This would also slow the ageing process if you start taking in small quantities in your middle age.

e.  Resveratrol contain in one red wine glass can suppress carcinogenesis that otherwise cause breast cancer.

f.  Last but not least, it ensures sound cardiovascular system.

Other applications Adverse effects and unknows

Neuroprotective effects

Anti-inflammatory effects

Effect on testosterone levels

Adverse effects and unknowns 

Studies have found resveratrol intake is inversely associated with breast cancer risk, and acts to slow the progression of breast cancer that has been transplanted into mice. Some studies suggest resveratrol slows the development of blood vessels, which suppresses tumors, but also slows healing. Citing the evidence that resveratrol is estrogen antagonistic, some retailers of resveratrol advise that the compound may interfere with oral contraceptives and that women who are pregnant or intending to become pregnant should not use the product, while others advise that resveratrol should not be taken by children or young adults under 18, as no studies have shown how it affects their natural development. A small study found a single dose of up to 5 g of trans-resveratrol caused no serious adverse effects in healthy volunteers.

In plants

In foods

Red wine contains between 0.2 and 5.8 mg/L, while white wine has much less, muscadine grapes, peanuts Before sprouting it was in the range of 2.3 to 4.5 μg/g, and after sprouting in the range of 11.7 to 25.7 μg/g depending upon peanut cultivar. Cocoa powder, baking chocolate and dark chocolate also have low levels of resveratrol in normal consumption quantities (0.35 to 1.85 mg/kg).