Resveratrol

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Shown in a number of studies to increase sirtuin production. Often extracted from the roots of Japanese Knotweed.

Resveratrol (Wikipedia)
Resveratrol
Chemical 9–69 structure of trans-resveratrol
Chemical structure of trans-resveratrol
Chemical structures of cis- and trans-resveratrols
Chemical structures of cis- ((Z)-resveratrol, left) and trans-resveratrol ((E)-resveratrol, right)
Names
Other names
trans-3,5,4′-Trihydroxystilbene;
3,4′,5-Stilbenetriol;
trans-Resveratrol;
(E)-5-(p-Hydroxystyryl)resorcinol;
(E)-5-(4-hydroxystyryl)benzene-1,3-diol
Identifiers
501-36-0 YesY
ChEBI CHEBI:45713 YesY
ChEMBL ChEMBL165 YesY
ChemSpider 392875 YesY
DrugBank DB02709 YesY
Jmol 3D image Interactive graph
KEGG C03582 YesY
PubChem 445154
RTECS number CZ8987000
UNII Q369O8926L YesY
Properties
C14H12O3
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-vismax) 304nm (trans-resveratrol, in water)
286nm (cis-resveratrol, in water)
Hazards
Safety data sheet Fisher Scientific
Sigma Aldrich
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):
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).
YesY verify (what is YesYN ?)
Infobox references
UV visible spectrum of trans-resveratrol

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, there is limited evidence of health effects in humans.

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