res·ver·a·trol (r z-vîr  -trôl , -tr l, -tr l)n. A natural compound found in grapes, mulberries, peanuts, and other plants or food products, especially red wine, that may protect against cancer and cardiovascular disease by acting as an antioxidant, antimutagen, and anti-inflammatory. |
Resveratrol
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.
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