Record Information
Version1.0
Creation date2018-04-16 08:32:07 UTC
Update date2018-04-17 12:43:35 UTC
FoodComEx IDPC001119
FoodDB RecordNot Available
Chemical Information
NameResveratrol
DescriptionResveratrol, also known as 3,4',5-trihydroxystilbene or (cis-trans)-resveratrol, is a member of the class of compounds known as stilbenes. Resveratrol is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). Sources of resveratrol in food include the skin of grapes, red wine, blueberries, raspberries, mulberries.
CAS Number501-36-0
Structure
Thumb
Synonyms
SynonymSource
(cis/trans)-Resveratrolmanual
3,4',5-Stilbenetriol, 8CIdb_source
3,4',5-Trihydroxystilbenedb_source
5-[2-(4-Hydroxyphenyl)ethenyl]-1,3-benzenediol, 9CIdb_source
Chemical FormulaNot Available
IUPAC nameNot Available
InChI IdentifierInChI=1S/C14H12O3/c15-12-5-3-10(4-6-12)1-2-11-7-13(16)9-14(17)8-11/h1-9,15-17H/b2-1+
InChI KeyLUKBXSAWLPMMSZ-OWOJBTEDSA-N
Isomeric SMILESOC1=CC=C(\C=C\C2=CC(O)=CC(O)=C2)C=C1
Average Molecular Weight228.247
Monoisotopic Molecular Weight228.078644246
Chemical Taxonomy
ClassPolyphenols
FamilyStilbenes
Physico-Chemical Properties - Experimental
PropertyValueReference
Experimental logPNot Available
Experimental Water SolubilityNot Available
Melting PointNot Available
Foods of Origin
red wine, Grape, berries
Production Data
Production Methodcommercial
Production Method ReferenceNot Available
Production Method Reference FileNot Available
Quantity Available1 to 5 mg
Delivery Time2 weeks
Storage Formpowder
Storage ConditionsRT
StabilityNot Available
Purity>95%
Spectra
Spectral Data Upon RequestNot Available
Provider Information
Contact NameContact InstitutionContact Email
Claudine ManachINRA, Human Nutrition, Research Center Auvergne-Rhône-Alpes - Theix, Clermont-Ferrand, FR, F-63122claudine.manach@inra.fr
Commercial Vendors
AKSci F134
AKSci J10118
AKSci J40112
AKSci J92273
AKSci HMDB0003747
Cayman Chemical 70675
Glentham GP2549
Glentham GP5884
MetaSci HMDB0003747
Toronto Research Chemicals R150000