Shown in a number of studies to increase sirtuin production. Often extracted from the roots of Japanese Knotweed.
Chemical structures of cis- ((Z)-resveratrol, left) and trans-resveratrol ((E)-resveratrol, right)
|Jmol 3D image||Interactive graph|
|Molar mass||228.25 g·mol−1|
|Appearance||white powder with
slight yellow cast
|Melting point||261 to 263 °C (502 to 505 °F; 534 to 536 K)|
|Solubility in water||0.03 g/L|
|Solubility in DMSO||16 g/L|
|Solubility in ethanol||50 g/L|
|UV-vis (λmax)||304nm (trans-resveratrol, in water)
286nm (cis-resveratrol, in water)
|Safety data sheet||Fisher Scientific
|R-phrases||R36 (irritating to eyes)|
|S-phrases||S26 (in case of contact with eyes, rinse immediately with plenty of water and
seek medical advice)
|Lethal dose or concentration (LD, LC):|
LD50 (Median dose)
|23.2 µM (5.29 g)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is ?)(|
Resveratrol (3,5,4′-trihydroxy-trans-stilbene) is a stilbenoid, a type of natural phenol, and a phytoalexin produced naturally by several plants in response to injury or when the plant is under attack by pathogens such as bacteria or fungi. Food sources of resveratrol include the skin of grapes, blueberries, raspberries, and mulberries. As of 2015[update], there is limited evidence of health effects in humans.