trans-Resveratrol is a naturally occurring stilbene phytoalexin found in grapes, peanuts, and soybeans. Food chemists are investigating its antioxidative and anticarcinogenic properties.
MOTW Update:
March 6, 2017
trans-Resveratrol is famously the constituent of red wine that causes the “French effect”, the body’s ability to ward off heart problems despite a high-fat diet. Now, the Swiss company Evolva is using a yeast fermentation process that it acquired in 2012 to produce resveratrol biosynthetically from sugar. To prepare for marketing the product, the company began clinical trials in 2015.
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