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Resveratrol is a phytoalexin produced naturally by several plants when under attack by bacteria or fungi. Phytoalexins are antibacterial and anti-fungal chemicals produced by plants as a defense against infection by pathogens. Resveratrol has also been produced by chemical synthesis, and is sold as a nutritional supplement. A number of beneficial health effects, such as anti-cancer, antiviral, neuroprotective, anti-aging, anti-inflammatory and life-prolonging effects have been reported, although some of these studies used animal subjects (e.g. rats). Resveratrol is found in the skin of red grapes and is a constituent of red wine but, based on extrapolation from animal trials, apparently not in sufficient amounts to explain the “French paradox” that the incidence of coronary heart disease is relatively low in southern France despite high dietary intake of saturated fats.
Konrad T. Howitz and Robert Zipkin of BIOMOL International discovered that resveratrol increases the activity of an enzyme called SIRT1. They then contacted David Sinclair of the Harvard Medical School, and cofounder of Sirtris Pharmaceuticals, in order to initiate a collaboration. Sinclair found that resveratrol significantly increases the lifespan of yeast and mice. There is hope that it could do the same for humans.
The four stilbenes cis- and trans-resveratrol, and cis- and trans-piceid are similar and related, and sometimes analyzed together as a group.
