Resveratrol (4,4,5-trihydroxystilbene) is a secondary plant substance which belongs to the group of polyphenols and enriching component of Japanese Knotweed, polygonum cuspidatum. In foods, resveratrol is found amongst others in grapes, mulberries, cacao and peanuts. Red wine contains has a particularly high content.
Functions of resveratrol
Resveratrol is part of the plant's own defence system. Known as phytoalexin (gr. phytos: “plant”; alekein: “to defend”), the natural substance protects the plant against damaging environmental factors such as UV light, bacteria or fungus and, due to its comprehensive biofunctionality, it counts as nature's “Swiss Army Knife”.
- Resveratrol processed by INTERCELL originates from natural fermentation and is free of heavy metals and other harmful substances which can represent problems in knotweed extracts.