Resveratrol The Antioxidant As A Functional Ingredient

Resveratrol is a natural polyphenol and phytoalexin — a compound plants produce to defend against stress, like UV radiation, infections, or fungi. It’s found in foods and drinks like:-

• Red grapes (especially in the skin)
• Red wine
• Peanuts
• Berries (blueberries, cranberries)
• Japanese knotweed (a commercial source for supplements)

🌿 Functional Roles in Food

1. Antioxidant activity:

   • Resveratrol neutralizes free radicals and slows lipid oxidation, helping prevent rancidity in fat-containing foods.
   • Protects unsaturated fats in oils, baked goods, and meat products — extending shelf life.

2. Anti-microbial properties:

   • Inhibits bacteria and fungi growth — useful in preserving dairy (like cheese) or meat.
   • Slows spoilage by targeting microbes like Listeria and E. coli.

3. Colour stability:

   • Stabilizes pigments (like anthocyanins in berries or red wine) by reducing oxidative damage, helping maintain bright, natural colours in foods and drinks.

4. Meat preservation:

   • Reduces lipid oxidation and protein degradation in processed meats like sausages or cured products.
   • Works well with other antioxidants like grape seed extract or vitamin C.

5. Baked goods:

   • Prevents rancidity in nut-based pastries or products using plant oils.
   • Enhances the functional, “clean label” appeal for consumers seeking natural preservatives.

6. Functional foods and beverages:

   • Added to health drinks and wine-based products for its anti-inflammatory and cardiovascular health benefits.
   • Used in energy bars, juices, and supplements for an antioxidant boost.

🍷 Why use resveratrol in food?

• Natural alternative to synthetic antioxidants like BHA/BHT.
• Enhances shelf life without altering taste or aroma.
• Offers health claims — anti-aging, anti-inflammatory, and heart health — boosting the product’s “functional food” status.
• It has very powerful health benefits and is highly regarded for these properties.