Name for an organic compound from the phenol group, which is a phytoalexin due to its antioxidant properties. The compound was first isolated in 1939 in plants of the genus Veratrum (from which "veratr" is part of the name, "ol" stands for alcohol) and later also identified in knotweed plants in 1963 and in grapevines in 1976. It is a white solid that is highly soluble in alcohol and oils, but only partially soluble in water. Resveratrol is found in Japanese knotweed (with the highest content), in peanuts, raspberries, mulberries and, to a particularly high degree, in grapes.

In grapes, resveratrol is formed in the leaves and berry skins when the vines are attacked by botrytis or downy mildew. It acts as a natural fungicide. It is also formed as a defence reaction under stress conditions such as UV radiation, ozone exposure or the effects of toxins. Like other phenolic protective substances, resveratrol is also increasingly formed under the influence of salicylic acid, which triggers systemic acquired resistance (SAR) in the plant as a signalling molecule.
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