摘要：Resveratrol is a phytoalexin produced by grapevines in response to fungal infection. There has been a great interest in the presence of resveratrol in grapes and wine for its protective effect against some disease. it inhibits platelet aggregation and the oxidation of low-density lipoprotein (LDL) oxidation, it reduces the levels of triacylglicerol, and it protects the liver from lipid peroxidation. Geographical origin, variety, growing methods affect resveratrol concentration in grapes and wines.
