Resveratrol (3,4′,5-trihydroxystilbene) is a natural polyphenol that occurs in two isomeric forms, cis- and trans-resveratrol. Rich, natural sources of resveratrol are red grapes, red wine, berries, peanuts, and Japanese knotweed root (Polygonum cuspidatum var. Japonicus). Its association with anti-inflammatory and antioxidant properties first came to light when its presence in red wine was suggested as a possible explanation for the “French paradox”, the observation of an unusually low rate of heart disease in southern French people who drink a lot of red wine despite a diet high in saturated fat.
Products with resveratrol
Nowadays, various products containing resveratrol (food supplements, beverages and cosmetics) with different content of this active ingredient are available on the market.
Quality assessment is particularly important for products where there is a high risk of adulteration, and special attention should also be paid to the handling and stability of extracts and formulations during the production chain and storage, which may affect the quality of the product. These aspects underline the need for quality control and stability testing of the marketed products.
The availability of appropriate analytical methods for quantification of the active ingredients in various samples and products is crucial for proper content analysis, quality and stability assessment as well as support during clinical trials to substantiate claimed health benefits.
In our laboratory we are performing routine analysis of resveratrol in various samples.
