Medical term:

Resveratrol


resveratrol

(rĕz-vîr′ĭ-trôl′, -trŏl′, -trōl′)
n.
A polyphenolic compound, C14H12O3, that is found in grapes, mulberries, peanuts, and other plants or food products, especially red wine, has antioxidant and anti-inflammatory properties, and may protect against cancer and cardiovascular disease.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
A naturally occurring phytoalexin and antioxidant produced by some higher plants—e.g., grapes (Vitis vinifera)—in response to injury or fungal infection
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

resveratrol

Nutrition A phytochemical in grapes which may be partly responsible for the health benefit attributed to red wine. See Red wine.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.

resveratrol

A molecule present in plants that has been shown to activate SIRTUINS in animals in a manner similar to the effect of calories restriction. Resveratrol enhances vitality and extends life span in worms, fruit flies and some fish. It also diminishes the malign effects of a high-calorie, high-fat diet in mice, protects against insulin resistance and diabetes, and improves cognition.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005

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