Abstract
Red wine, produced from the grapevine Vitis vinifera, has been part of human civilization for over 7000 years [1]. It contains a potent polyphenol, resveratrol (also known as either trans-3,5,40-trihydroxystilbene or 5-[(E)-2-(4-hydroxyphenyl)-ethenyl]benzene-1,3-diol; C14H12O3), which is present in the skin and seeds of the grape. Resveratrol is also found in certain other plants such as mulberries, rhubarb and peanuts. Although it was first isolated in 1940, resveratrol was largely ignored until a report appeared in 1997 suggesting it had anti-cancer effects. This led to a boom in research, with a rise in publications to over 1000 per year [2]. Thus, resveratrol has achieved a glowing, and growing, reputation for its powerful medicinal properties in protection against cardiovascular disease, inflammation, cancer andneurological disorders of ageing [2]. Resveratrol is also safe at doses up to 300mg/kg body weight [3]. So does the presence of resveratrol justify the drinking of red wine as a health tonic?
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