Resveratrol content in wine – resveratrol biochemical properties

Abstract

Abstract Resveratrol is one of the phenolic compounds with high antioxidant activity. It occurs in nature in two forms, cis- and trans-. The cis- form occurs in grapes, but after being processed into wine, the trans- form is now present. The presence of resveratrol has been demonstrated in more than 72 plant species, mainly in the skins and on the surface of these plants. The physiological function is not completely known, but the highest values of resveratrol have been found in plants infected with microorganisms. Resveratrol is also a phytoalexin, a plant antibiotic that has a protective function in plants. A positive effect of resveratrol has also been observed in humans. According to research, the recommended daily dose should be 12.5 mg/kg body weight, which, according to the levels of resveratrol found in food, cannot be achieved with wine or any other food. Due to very poor bioavailability, where almost three quarters of resveratrol are metabolized in the body, consumption of the recommended daily dose is highly unrealistic. Despite its very low bioavailability, resveratrol has been shown to be an important cardioprotectant, has antitumor activity, is effective in the fight against aging and diabetes, and also acts as a neuroprotective agent. The main method for determining the resveratrol content in food is by high performance liquid chromatography. The aim of the review was to make an overview about chemical properties of resveratrol found in wine.