Resveratrol (trans-3,5,4′-trihydroxystilbene), is a compound found largely in the skins of red grapes. While present in other plants, such as spruce, eucalyptus and lily, and in other foods such as mulberries and peanuts, resveratrol’s most abundant natural sources are Vitis vinifera, labrusca, and muscadine grapes, which are used to make wines.

 

A derivative of Ko-jo-kon, an oriental medicine used to treat diseases of the blood vessels, heart, and liver, Resveratrol came to scientific attention during the mid-1990s as a possible explanation for the “French Paradox”—the low incidence of heart disease among the French people, who eat a relatively high-fat diet.
Over the years, it has been examined by scientific researchers as an antioxidant, an anti-cancer agent, and a phytoestrogen. It has also been even found on the Internet described as “The French Paradox in a bottle.” One company even markets a red-wine extract antioxidant product called “French Parad’ox.”

 

Resveratrol occurs in the vines, roots, seeds, and stalks, but its highest concentration is in the skin, which contains 50-100 micrograms (µg) per gram [4]. Resveratrol is a phytoalexin, a class of antibiotic compounds produced as a part of a plant’s defense system against disease such as fungus. Since fungal infections are more common in cooler climates, grapes grown in cooler climates have a higher concentration.