trans-Resveratrol, Fermentation (Saccharomyces cerevisiae)
Resveratrol
(E)-5-(4-Hydroxystyryl)benzene-1,3-diol
1,3-Benzenediol, 5-[(E)-2-(4-hydroxyphenyl)ethenyl]
trans-3,4′,5-Trihydroxystilbene
3,5,4′-Trihydroxystilbene C14H12O3 Formula wt 228.24
[501-36-0] Q369O8926L
(E)-5-(4-Hydroxystyryl)benzene-1,3-diol
1,3-Benzenediol, 5-[(E)-2-(4-hydroxyphenyl)ethenyl]
trans-3,4′,5-Trihydroxystilbene
3,5,4′-Trihydroxystilbene C14H12O3 Formula wt 228.24
[501-36-0] Q369O8926L
DESCRIPTION
trans-Resveratrol, Fermentation (Saccharomyces cerevisiae) occurs as an off-white to slightly yellow powder. It is the trans-isomer of resveratrol. It is produced by fermentation of Saccharomyces cerevisiae using dextrose as the carbon source, followed by separation and purification steps. It is soluble in ethanol, sparingly soluble in dimethyl sulfoxide (DMSO), and practically insoluble in water.