Chemistry, Stability and Bioavailability of Resveratrol
Resveratrol is a bioactive polyphenol found in many vegetables. It is well known for its multiple pharmacological
activities, such as anti-inflammatory, antioxidant, antimicrobial, anticancer, neuroprotective and cardioprotective
effects. In vitro evidence of resveratrol efficacy is widespread, however, many concerns regarding its effectiveness in vivo
arise from its poor stability in vitro and bioavailability following oral ingestion. This review focuses on the in vitro stability,
with special focus on the photochemical stability of resveratrol, and on the therapeutic perspectives of this molecule
due to its low bioavailability.
Keywords: Bioavailability, isomerisation, oxidation, phenantrenic derivatives, photochemical reactions, resveratrol.
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