Resveratrol, a stilbene molecule belonging to the polyphenol family, is usually extracted from a great many naturalplants.
The technologies of preparation and extraction methods are developing rapidly in resveratrol.
As resveratrolhas many beneficial properties, it has been widely utilized in food supplements and medicine industry. In terms of its structure,resveratrol is susceptible to degradation and can undergo chemical changes during food processing.
Therefore,different studies have paid more attention to various aspects of resveratrol, including stability tests,anti-aging, anti-oxidant anti-cancer activity.
This review not only classifies the study of resveratrol from plant sources, synthesis, stability,and common reaction as well as food application, but provides references to boost its food and medical utilization.
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