resveratrol
See also: resvératrol
English edit
Noun edit
resveratrol (countable and uncountable, plural resveratrols)
- (organic chemistry, biochemistry) A phenolic substance, 3,5,4'-trihydroxystilbene, a stilbenoid and phytoalexin, that is found in some fruits and nuts, and in red wine, and is reputed to have some beneficial properties for humans.
- 2003, Massimo Maffei, “7: Biochemistry, physiology and bioengineering of bioactive compounds from plants used as dietary supplements”, in Massimo Maffei, editor, Dietary Supplements of Plant Origin: A Nutrition and Health Approach, page 152:
- Resveratrol (3,4,5-trihydroxy-trans-stilbene) is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin, and shows antioxidant and antiproliferative activities.
- 2003, Diane F. Birt, Weiqun Wang, Nancy Paiva, Angela Au, Chilly Chung, Laura Schmitt, Yu Jiang, Chapter 5: Cancer Prevention by Phytochemicals, Modulation of Cell Cycle, Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, Douglas S. Lewis, R. Keith Randolph (editors), Phytochemicals: Mechanisms of Action, Volume 4, page 64,
- Resveratrol was first identified in grape vines in 1976 and in wine in 1992.
- 2011, Yiwei Li, Dejuan Kong, Aamir Ahmad, Bin Bao, Fazlul H. Sarkar, Chapter 16: Augmenting the Efficacy of Chemo- and Radio-Therapy by Nutraceuticals: Evidence from Pre-Clinical and Clinical Trials, Fazlul H. Sarkar (editor), Nutraceuticals and Cancer, page 366,
- Resveratrol is a phytoalexin mainly found in grapes. Red wine contains a high level of resveratrol. Resveratrol has been shown to prevent the development of mammary and other tumors in vivo in animal models (Bishayee 2009).
Derived terms edit
Translations edit
phenolic substance
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Spanish edit
Noun edit
resveratrol m (plural resveratroles)