Abstract
Resveratrol is a naturally occurring polyphenol from the stilben group. It was first isolated in 1940 from the roots of the white hellebore. It is produced by plants in response to stress, cuts, infections or strong UV radiation. It affects the resistance of plants to pathogens through its fungicidal action. It is found in red wine, chocolate products, peanuts, vegetables, and a variety of berries. Resveratrol is often the main ingredient in plants and fruits used in folk Chinese and Japanese medicine. Resveratrol has been studied by the international MONICA project monitoring mortality, morbidity and risk factor reduction associated with cardiovascular disease and has been performed in 21 countries at 38 centers. Resveratrol has a variety of potentially life-prolonging properties: cardioprotective, neuroprotective and anti-cancer. It is believed that due to its beneficial properties and non-toxicity, it should be part of a daily, varied and balanced diet.
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