Resveratrol is a naturally occurring phytoalexin that is produced by several plants in response to injury. It exerts multiple biological activities, including anti-inflammatory, antiprolifera- tive, and antioxidant effects. Structurally, this compound is a stilbenoid that was first isolated in 1939 from the roots of the white hellebore (Veratrum grandiflorum) and presumably received its name from the fact that it is a derivative of the benzene-1,3-diol resorcinol and isolated from the Veratrum species. Subsequently, resveratrol was isolated from several other plants, fruits, and derivatives, such as grapes, wines, apples, raspberries, blueberries, pistachios, plums, peanuts, and a multitude of medicinal and edible plant species undergoing response to stress conditions.
