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Resveratrol is a naturally occurring phytoalexin produced by some higher plants in response to injury or fungal infection. Phytoalexins are chemical substances produced by plants as a defense against infection by pathogenic microorganisms, such as fungi. Resveratrol may also have alexin-like activity for humans. Epidemiological, in vitro and animal studies suggest that a high resveratrol intake is associated with a reduced incidence of cardiovascular disease, and a reduced risk for cancer.
Original plant: Root of Polygonum cuspidatum Sieb. et Zucc.
Specification: 20%, 50% Resveratrol
Appearance: Brownish yellow to brown powder
Test Method: HPLC
Packing: 25kg/Fibre drum with double plastic-bags inside.
Storage Condition: Sealed, kept in a shady & dry place.
Shelf Life:24 months under the previously mentioned conditions and in its original packaging.
