Resveratrol, human health and winemaking perspectives

Autor: Creina S. Stockley, Patrizia Restani, Roberto Héctor Iermoli, Carla Aruani, Claudia Inés Quini, Raúl Francisco Pastor, Alicia B. Penissi, Raquel Gargantini, F. Orgiu, Pierre-Louis Teissedre, Nuria Garcìa Tejedor, Marcelo Murgo, Rodolfo Videla, Sebastián Prieto, Chiara Di Lorenzo, Jean-Claude Ruf

Publikováno v: Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2019, 59 (8), pp.1237-1255. ⟨10.1080/10408398.2017.1400517⟩

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 die

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https://www.tandfonline.com/doi/abs/10.1080/10408398.2017.1400517