Definition: Resveratrol

Resveratrol is a valuable component of red wine that is increasingly being talked about. The cardioprotective effect of wine, which has been known for a long time, is based on various antioxidant phenolic compounds, such as catechins, caffeic acid, and gallic acid, but above all resveratrol, a polyphenolic and stilbenic derivative.

Resveratrol is a defence substance (phytoalexin) produced by vines to protect their skin against fungi and UV rays, which is found in grapes in free form and as a glucoside. Resveratrol is found in limited quantities in white wine. Its concentration in red wine varies according to the grape variety and origin. The pharmacological effects of resveratrol have been the subject of extensive research. Studies show that, in addition to its antioxidant properties, resveratrol has a beneficial effect on the metabolism of fats and lipoproteins, as well as on platelet aggregation. In addition, an anti-cancer effect has also been observed. It appears that regular, moderate consumption of wine provides a sufficient intake of resveratrol to benefit from its antioxidant effects.