Abstract
Resveratrol (trans-3,4’,5,-trihydroxystilbene) is a polyphenol molecule found in many plant species including grapes, peanuts, cranberries, Japanese giant knotweed (Polygonum cuspidatum), and others. Polyphenols, including flavonoids, flavonols, catechins, and stilbenes are present in the human diet in plant materials, where they act as antioxidants and protect the plant from damage by bacteria, fungi, and ultraviolet radiation. Resveratrol exerts anti-aging effects in animals. Numerous in vitro and animal studies have shown resveratrol has potent antioxidant and anti-inflammatory effects, promotes vascular endothelial function, enhances lipid metabolism, and has anticancer activity. Since resveratrol is present in wine, it has been postulated that it might be the reason for the “French Paradox,” the epidemiological phenomenon in which the French population has a significantly lower incidence of cardiovascular disease, even though the French consume a diet higher in fat than other populations.1