Overview of Extraction, Isolation, and Bioavailability Enhancement of Resveratrol

Abstract

Natural products derived from plants have long been and will continue to be substantial sources of therapeutic agents in disease prevention and treatment. Resveratrol, which is a bioactive compound in a polyphenol structure, is found in significant amounts in several plant/food sources such as grapes, peanuts, strawberries, blueberries, pistachios, red mulberries, cranberries, and tomatoes. These functional foods rich in resveratrol be used widely owing to resveratrol does not show significant toxicity at low doses. Today, there is an increasing interest in polyphenols due to their antioxidant properties. The antioxidant effect of resveratrol underlies many of its medicinal effects, such as its neuroprotective and positive effect on neurodegeneration. In addition, it is outstanding with anti-inflammatory, antitumor, antiviral, antidiabetic, cardioprotective, and life-prolonging effects. Studies on resveratrol have previously focused on its pharmacological activities but recently have focused on its low bioavailability which poses a major problem to show the predicted effect.