resveratrol

res·ver·a·trol

R0188750 (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.

[res(orcinol) + New Latin Vērātrum, hellebore genus; see veratrine + -ol.]

resveratrol

(rɪˈsvɛrəˌtrɒl) n (Biochemistry) a compound found in red grapes, mulberries, peanuts, and certain plants, used medicinally as an antioxidant and anti-inflammatory[C20: from res(orcinol) + veratr(ine) + -ol¹]

resveratrol

enUK

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.

A naturally occurring phytoalexin and antioxidant produced by some higher plants—e.g., grapes (Vitis vinifera)—in response to injury or fungal infection

resveratrol

Nutrition A phytochemical in grapes which may be partly responsible for the health benefit attributed to red wine. See Red wine.

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.

单词	resveratrol
释义	resveratrol enUK res·ver·a·trol R0188750 (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. [res(orcinol) + New Latin Vērātrum, hellebore genus; see veratrine + -ol.] resveratrol (rɪˈsvɛrəˌtrɒl) n (Biochemistry) a compound found in red grapes, mulberries, peanuts, and certain plants, used medicinally as an antioxidant and anti-inflammatory[C20: from res(orcinol) + veratr(ine) + -ol¹] resveratrol enUK 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. A naturally occurring phytoalexin and antioxidant produced by some higher plants—e.g., grapes (Vitis vinifera)—in response to injury or fungal infection resveratrol Nutrition A phytochemical in grapes which may be partly responsible for the health benefit attributed to red wine. See Red wine. 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.
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