European Journal of Nutrition & Food Safety

Resveratrol is a natural polyphenol found in plants and fruits like grapes, berries, and peanuts, and is notably present in red wine. It acts as a phytoalexin, produced in response to stress or pathogen attack. Its content is influenced by eco-geographic factors such as humidity and soil type, both affected by climate change. Resveratrol gained scientific interest due to its antioxidant potential and cardiovascular benefits, initially linked to the 'French paradox'—a phenomenon where low coronary heart disease incidence in France was observed despite high saturated fat intake. This prompted investigations into wine components as protective agents. Subsequent epidemiological and laboratory studies suggested resveratrol may reduce cardiovascular risk by inhibiting platelet aggregation and oxidative damage to LDL cholesterol, thus preventing arterial plaque formation. These findings proposed a mechanism for its cardio protective effects. On-going in vitro and in vivo research continues to explore resveratrol's role in aging and disease prevention. Resveratrol is noted for its antioxidant, anti-inflammatory and cardioprotective actions, as well as its anticarcinogenic and neuroprotective potential. However, its main limitation is its low bioavailability: it is rapidly absorbed and eliminated by the body, which reduces its real effectiveness. The main objective of the study was to review the available scientific evidence to understand the health benefits of resveratrol and, above all, to analyze how to overcome its main limitation: low bioavailability. Among the most significant findings, it stands out that new formulations such as nanoparticles, controlled-release systems, the use of derivatives like pterostilbene, and the interaction with gut microbiota can improve its absorption and prolong its effect in the body, thus increasing its real effectiveness.