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Pharmacological Aspects Of Resveratrol, Raisa Ramirez, Debasish Bandyopadhyay

Chemistry Faculty Publications and Presentations

Resveratrol [(E)-5-(4-hydroxystyryl) benzene-1,3-diol], also known as 3,4′,5-trihydroxystilbene also known as resveratrol is classified as a phytoalexin in plants such as nuts, cocoa, berries and grapes for self-defense against injury and pathogenic attacks by bacteria and fungi. Research on this compound did not gain popularity until the 1990s when a published paper implied the relationship between resveratrol and the decrease in cardiovascular complications due to the consumption of grape fermented wine in French populations. This observation sparked research on resveratrol even though its concentration in wine is relatively low, leading to the realization that resveratrol has potential for benefits in other …