Review
Resveratrol: a review of plant sources, synthesis, stability, modification and food application
Bingren Tian,
Jiayue Liu,
Corresponding Author
Bingren Tian
College of Chemistry and Chemical Engineering, Xinjiang University, Urumchi, China
These authors contributed equally to this work.Correspondence to: B Tian, College of Chemistry and Chemical Engineering, Xinjiang University, Urumchi 830001, China, E-mail: [email protected]; or J Liu, School of Pharmacy, Ningxia Medical University, Yinchuan 750004, China. E-mail: [email protected]Search for more papers by this authorCorresponding Author
Jiayue Liu
School of Pharmacy, Ningxia Medical University, Yinchuan, China
These authors contributed equally to this work.Correspondence to: B Tian, College of Chemistry and Chemical Engineering, Xinjiang University, Urumchi 830001, China, E-mail: [email protected]; or J Liu, School of Pharmacy, Ningxia Medical University, Yinchuan 750004, China. E-mail: [email protected]Search for more papers by this author
Bingren Tian,
Jiayue Liu,
Corresponding Author
Bingren Tian
College of Chemistry and Chemical Engineering, Xinjiang University, Urumchi, China
These authors contributed equally to this work.Correspondence to: B Tian, College of Chemistry and Chemical Engineering, Xinjiang University, Urumchi 830001, China, E-mail: [email protected]; or J Liu, School of Pharmacy, Ningxia Medical University, Yinchuan 750004, China. E-mail: [email protected]Search for more papers by this authorCorresponding Author
Jiayue Liu
School of Pharmacy, Ningxia Medical University, Yinchuan, China
These authors contributed equally to this work.Correspondence to: B Tian, College of Chemistry and Chemical Engineering, Xinjiang University, Urumchi 830001, China, E-mail: [email protected]; or J Liu, School of Pharmacy, Ningxia Medical University, Yinchuan 750004, China. E-mail: [email protected]Search for more papers by this authorAbstract
Resveratrol, a stilbene molecule belonging to the polyphenol family, is usually extracted from a great many natural plants. The technologies of preparation and extraction methods are developing rapidly. As resveratrol has many beneficial properties, it has been widely utilized in food and medicine industry. In terms of its structure, it is susceptible to degradation and can undergo chemical changes during food processing. Different studies have therefore given more attention to various aspects of resveratrol, including anti-aging, anti-oxidant, and anti-cancer activity. This review classifies the study of resveratrol, considers plant sources, synthesis, stability, common reactions, and food applications, and provides references to boost its food and medical utilization. © 2019 Society of Chemical Industry
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