Pastor, Raul Francisco; Restani, Patrizia; Di Lorenzo, Chiara; Orgiu, Francesca; Teissedre, Pierre-Louis; Stockley, Creina; Ruf, Jean Claude; Quini, Claudia Ines; Garcia Tejedor, Nuria; Gargantini, Raquel; Aruani, Carla; Prieto, Sebastian; Murgo, Marcelo; Videla, Rodolfo; Penissi, Alicia; Iermoli, Roberto Hector published the artcile< Resveratrol, human health and winemaking perspectives>, Computed Properties of 501-36-0, the main research area is review resveratrol wine; Resveratrol; oxidative stress; wine and health; winemaking.
A review. Resveratrol, (3, 5, 4′-trihydroxystilbene) is a non-flavonoid polyphenol stilbene synthesized by plants when damaged by infectious diseases or ionizing radiation. Although present in more than seventy plant species, grapes and wine are the major dietary contributors of resveratrol, responsible for 98% of the daily intake. In 1992, Renaud and De Lorgeril first linked wine polyphenols, including resveratrol, to the potential health benefits ascribed to regular and moderate wine consumption (the so called “”French Paradox””). Since then, resveratrol has received increasing scientific interest, leading to research on its biol. actions, and to a large number of published papers, which have been collected and discussed in this review. The relatively low amounts of resveratrol measured in wine following moderate consumption, however, may be insufficient to mitigate biol. damage, such as that due to oxidative stress. On this basis, the authors also highlight the importance of viticulture and the winemaking process to enhance resveratrol concentrations in wine in order to bolster potential health benefits.
Critical Reviews in Food Science and Nutrition published new progress about Homo sapiens. 501-36-0 belongs to class alcohols-buliding-blocks, and the molecular formula is C14H12O3, Computed Properties of 501-36-0.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts