<p><strong>Resveratrol</strong> is a <font color="#810081">phytoalexin</font> produced naturally by several plants when under attack by bacteria or fungi. Phytoalexins are antibacterial and anti-fungal chemicals produced by plants as a defense against infection by pathogens. Resveratrol has also been produced by chemical synthesis,<sup class="reference" id="cite_ref-pmid16401555_0-0">[1]</sup> and is sold as a nutritional supplement derived primarily from Japanese knotweed. A number of beneficial health effects, such as anti-cancer, antiviral, neuroprotective, anti-aging, and anti-inflammatory effects have been reported, but all of these studies are &quot;in-vitro&quot; (test tube) or in yeast, worms, fruit flies, fish, mice, and rats. Resveratrol is found in the skin of red grapes and is a constituent of red wine but, based on extrapolation from animal trials, apparently not in sufficient amounts to explain the &quot;French paradox&quot; that the incidence of coronary heart disease is relatively low in southern France despite high dietary intake of saturated fats.<sup class="reference" id="cite_ref-pmid7994864_1-0">[2]</sup></p>

<p>The four stilbenes <em>cis</em>- and <em>trans</em>-resveratrol, and their glucosides <em>cis</em>- and <em>trans</em>-piceid are sometimes analyzed together as a group.<sup class="reference" id="cite_ref-LeBlanc_2-0">[3]</sup></p>

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<h2><span class="mw-headline">Chemical and physical properties</span></h2>

<h2><span class="mw-headline">External links</span></h2>

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