Plant Foods and Herbal Sources of Resveratrol

TLDR

Stilbenes, especially trans‑resveratrol and its glucoside, are widely recognized for antioxidant, anticarcinogenic, and antitumor effects and are found in foods such as grapes, wine, peanuts, soy, and the traditional Japanese herbal tea Itadori. The study aims to investigate the biological effects of other endogenous compounds in Itadori tea and to gather more information on the absorption and in vivo actions of free and conjugated resveratrol. Analyses reveal that grapes and peanuts contain mainly trans‑resveratrol glucoside at low levels, whereas Itadori tea and red wine provide relatively high concentrations of resveratrol, with red wine mainly supplying cis‑ and trans‑aglycones; thus, Itadori tea could serve as a non‑alcoholic alternative to red wine.

Abstract

Stilbenes, in particular trans-resveratrol and its glucoside, are widely reported to be beneficial to health, having been shown to possess antioxidative, anticarcinogenic, and antitumor properties. Major dietary sources include grapes, wine, peanuts, and soy; however, they can also be introduced into the diet through Itadori tea, which has long been used in Japan and China as a traditional herbal remedy for heart disease and strokes. Analysis of grapes, peanuts, and Itadori tea shows that they contain mainly trans-resveratrol glucoside. In contrast, red wines are primarily a source of the aglycones cis- and trans-resveratrol. While peanuts and grapes contain low levels of the stilbenes, Itadori tea and red wine both supply relatively high concentrations of resveratrol. For people who do not consume alcohol, Itadori tea may be a suitable substitute for red wine. However, further study on the potential biological effects of other endogenous compounds in Itadori tea is required and there is also a need for more information on the absorption and in vivo biomedical actions of free and conjugated resveratrol.