Resveratrol (3,5,4’-trihydroxy-trans-stilbene) is a natural phytoalexin, synthesized, among other things, in grape skins as a response to fungal infection, oxidative stress, and UV irradiation. High concentration levels thereof are found in wine, mainly in red wine. This compound has a wide range of biological activities, for example: anti-inflammatory, anti-angiogenic, antioxidative, and anti-cancer effects. Additionally, it protects human organisms against cardiovascular and neurodegenerative diseases, inhibits the oxidation of LDL fraction of cholesterol, suppresses platelet aggregation in blood and angiogenesis.
resveratrol, antioxidants, chronic diseases