Translations:Resveratrol/63/en

Historical Context

Resveratrol was first identified in 1939 by Michio Takaoka from the roots of the white hellebore (Veratrum grandiflorum). However, it gained significant attention in the 1990s when its presence was discovered in red wine, suggesting a possible explanation for the French Paradox – the observation that French people have a relatively low incidence of coronary heart disease, despite having a diet rich in saturated fats.