Page: 602

J. Smidrkala, V. Filipa, K. Melzochb, I. Hanzlikovab, D. Buckiovac and B. Krisad

a Department of Dairy and Fat Technology, b Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Praha , c Institute of Experimental Medicine, Academy of Sciences of the Czech Republic, Praha,d Department of Botany, Faculty of Science, Charles University, Praha


Resveratrol is the parent compound of a family of compounds exhibiting interesting biological activities. Their discovery, total synthesis, content in wine and some vegetables, and biological properties are discussed in this review.


Full text (PDF)