resveratrol

CAS: 501-36-0
MF: C14H12O3
MW: 228.2433
Assay: 98%
Appearance: White powder

Density 1.359g/cm3
Boiling point 449.1°C at 760 mmHg
Refractive index 1.762
Flash point 222.3°C
Vapour Pressur 1.11E-08mmHg at 25°C

Resveratrol (3,5,4'-trihydroxy-trans-stilbene) is a stilbenoid, a type of natural phenol, and a phytoalexin produced naturally by several plants in response to injury or when the plant is under attack by pathogens such as bacteria or fungi. Food sources of resveratrol include the skin of grapes, blueberries, raspberries, and mulberries. As of 2014, there is limited evidence of health effects in humans.