Resveratrol

Autoři

  • J. Smidrkal Department of Dairy and Fat Technology,
  • V. Filip Department of Dairy and Fat Technology,
  • K. Melzoch Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Praha ,
  • I. Hanzlikova Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Praha ,
  • D. Buckiova Institute of Experimental Medicine, Academy of Sciences of the Czech Republic, Praha,
  • B. Krisa Department of Botany, Faculty of Science, Charles University, Praha

Abstrakt

Resveratrol is the parent compound of a family of compounds exhibiting interesting biological activities. Their discovery, total synthesis, content in wine and some vegetables, and biological properties are discussed in this review.

Publikováno

15.11.2001

Jak citovat

Smidrkal, J., Filip, V., Melzoch, K., Hanzlikova, I., Buckiova, D., & Krisa, B. (2001). Resveratrol. Chemické Listy, 95(10). Získáno z http://ww.w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2376

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