Resveratrol

Authors

  • J. Smidrkal Department of Dairy and Fat Technology,
  • V. Filip Department of Dairy and Fat Technology,
  • K. Melzoch Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Praha ,
  • I. Hanzlikova Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Praha ,
  • D. Buckiova Institute of Experimental Medicine, Academy of Sciences of the Czech Republic, Praha,
  • B. Krisa Department of Botany, Faculty of Science, Charles University, Praha

Abstract

Resveratrol is the parent compound of a family of compounds exhibiting interesting biological activities. Their discovery, total synthesis, content in wine and some vegetables, and biological properties are discussed in this review.

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Published

2001-11-15

How to Cite

Smidrkal, J., Filip, V., Melzoch, K., Hanzlikova, I., Buckiova, D., & Krisa, B. (2001). Resveratrol. Chemické Listy, 95(10). Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2376

Issue

Vol. 95 No. 10 (2001)

Section

Articles