Trans-Resveratrol is a polyphenol found in various plants, including many food items such as grapes, wine, and peanuts. Classified as a phytoalexin, resveratrol is produced in response to fungal attacks and certain types of stress, including trauma and UV irradiation. Resveratrol has been examined for its potential therapeutic benefit in the treatment or prevention of cancer, heart disease, neurodegeneration, and inflammation. However, because of its limited oral bioavailability, its utility as a therapeutic in humans is questionable. Trans-resveratrol is generally produced by isolating it from extracts of red wine/grape skin or the plant Polygonum cuspidatum. It is sold as a dietary supplement.
