trans-Resveratrol (Grape / Red Wine Extract)

This is the same molecule, trans-resveratrol ((E)-3,5,4'-trihydroxystilbene, CAS 501-36-0; C14H12O3, MW 228.24), as it occurs in grape (Vitis vinifera) and red-wine extract. It is produced by extraction of grape or wine solids and standardized by HPLC to a trans-resveratrol content that is commonly 5-20%, substantially lower than the 98-99% knotweed grade, with the balance made up of co-extracted grape polyphenols. Chemically it is the identical free stilbene aglycone found in the knotweed, fermented and synthetic grades, differing from them only in botanical origin and in its lower assayed concentration; it differs from polydatin and pterostilbene in that it is the unmodified aglycone rather than a glucoside or a methyl-ether. It is supplied as a reddish-brown to purple extract powder reflecting the grape matrix. We manufacture it in capsules, tablets, softgels and powder blends.

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