2. Vine polyphenols
2.1 Sources, location and role of resveratrol
Resveratrol, which was first identified in wine around 35 years ago, is a compound also produced by some twenty other species listed at , including non-edible plants such as Polygonum cuspitadum, known for its high resveratrol content, and Veratrum album (Hellebore or false gentian of the Haut-Doubs plateaux), from which the word resveratrol originates. Moreover, vines will produce massive quantities of resveratrol (figure...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Vine polyphenols
Polyphenol properties
Bibliography
The Ultimate Scientific and Technical Reference
