History

Although often mistakenly noted as originally isolated from Japanese knotweed (Polygonum capsidatum), a plant used in traditional folk medicines to treat many ailments, resveratrol was actually first isolated in 1940 from white hellebore roots by the Japanese scientist Michio Takaoka.^5-6 Modern scientists began investigating resveratrol for its potential medicinal value in the 1970s after it was discovered grape vines produced resveratrol when infected with fungus.⁵ Further research determined that plants appeared to produce resveratrol in response to stress from injuries or diseases as a protective mechanism to limit the damage and extent of infection.⁵ Of the two isomer forms of resveratrol, trans-resveratrol is considered to exert more biological activity and is usually the more prevalent.⁷