Tag: Phytoalexin

First isolated in 1939, resveratrol is a natural polyphenol produced by plants as a defense mechanism against pathogens and stress. This compound belongs to the stilbenoid family, which is a specific subgroup of polyphenols.

According to research published in the journal *Nutrients*, resveratrol is a non-flavonoid polyphenol found in over 70 plant species, including grapes and peanuts. This article delves into the chemical classification of resveratrol, explaining its unique position within the broader family of polyphenolic compounds and how it functions as a potent antioxidant.

Did you know that resveratrol was first isolated from the root of a white hellebore plant in 1940? This versatile compound has since been studied extensively for its wide range of properties, leading many to ask: what category is resveratrol under?

Though both are types of health-promoting polyphenols found in plants, resveratrol is not a flavonoid but belongs to a different class of compounds called stilbenoids. This distinction arises from a key difference in their chemical structure and sets resveratrol apart from other plant-derived compounds with similar benefits.

While many fruits contain the antioxidant resveratrol, the potent muscadine grape, native to the Southeastern U.S., consistently demonstrates some of the highest concentrations. This article will explore what fruit is highest in resveratrol and compare its levels to other popular options to help you boost your intake.