| FEMA | N/A |
| CAS | 501-36-0 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | N/A |
| Flavor | N/A |
| Material Notes | nci: a phytoalexin derived from grapes and other food products with antioxidant and potential chemopreventive activities. resveratrol induces phase ii drug-metabolizing enzymes (anti-initiation activity); mediates anti-inflammatory effects and inhibits cyclooxygenase and hydroperoxidase functions (anti-promotion activity); and induces promyelocytic leukemia cell differentiation (anti-progression activity), thereby exhibiting activities in three major steps of carcinogenesis. this agent may inhibit tnf-induced activation of nf-kappab in a dose- and time-dependent manner. ... (nci thesaurus) Phytoalexin from the wine grape (Vitis vinifera) and peanut (Arachis hypogaea). Resveratrol in red wines has been postulated to be associated with beneficial health effects. Nutriceutical with a positive influence on blood lipid profile |