Definition:

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herbgreey®Resveratrol extract Health Benefits:

herbgreey®Resveratrol extract is a natural polyphenolic compound found in various plants. It occurs in the form of white, needle-like crystals and is poorly soluble in water but readily soluble in organic solvents such as diethyl ether, methanol and ethanol. It exhibits significant biological activity, including providing cardiovascular protection, having antioxidant effects, and displaying antibacterial and antiviral properties. It also has hepatoprotective and anti-inflammatory properties, and modulates the immune system. It is also used as a dietary supplement to maintain human health and prevent disease. Resveratrol inhibits tyrosinase, mono-phenolase and di-phenolase, thereby exhibiting skin-whitening effects on human skin tissue.

Particularities of herbgreey®Resveratrol extract:

Product Specifications:

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Product quality standards:

● BP, EP, CP, Food grade, In-house

▶Antioxidant and anti-inflammatory

herbgreey®Resveratrol extract Applications:

herbgreey®Resveratrol extract is a natural polyphenolic compound that activates antioxidant pathways within the body, such as the Nrf2 pathway. It promotes the production of antioxidants such as superoxide dismutase (SOD) and glutathione, while also inhibiting the release of pro-inflammatory factors such as TNF-α and IL-6. This reduces the damage caused to cells by oxidative stress.

■ Source

herbgreey®Resveratrol extract is widely distributed among plants and has been identified in over 70 species belonging to 21 families. Particularly high concentrations are found in plants belonging to the Vitaceae, Polygonaceae, Fabaceae and Liliaceae families. Common source plants include grapes, in which the skin and seeds are the main sources of resveratrol. Red grapes contain higher levels of resveratrol, with approximately 50-100 μg per gram of fresh grape skin. Red wine concentrations can reach as high as 1.5-30 mg/L. Polygonum cuspidatum is another primary source of resveratrol, with its roots and rhizomes being the main extraction sites. Natural resveratrol primarily exists in the form of piceatannol. Peanuts and peanut products are also rich in resveratrol, with peanut oil containing up to 2,570 μg/100g. Other plants containing significant amounts of resveratrol include mulberries, blueberries, cranberries, bell peppers and Japanese kudzu. Processed foods derived from these resveratrol-rich plants, such as red wine, grape juice and peanut butter, also contain resveratrol. Red wine is particularly renowned for being one of the richest dietary sources of resveratrol.

herbgreey®Resveratrol extract is available in the following specification and contents:

☑  herbgreey®Resveratrol powder 99%/98%/50%/10% (Resveratrol)

The primary application scenario for herbgreey®Resveratrol extract is food supplements, which aim to meet the demand of specific populations for its active components through supplemental intake (as dietary sources such as grapes and red wine provide doses far below those required for effective research). These products are characterised by convenience and precision. The predominant forms are capsules and tablets, typically hard capsules filled with powder or compressed tablets. Liquid extracts are concentrated solutions that use ethanol or water as solvents and are available as drops or oral liquids. The target audience is primarily middle-aged and elderly individuals concerned with cardiovascular and metabolic health, as well as adults seeking antioxidant benefits. As the demand for healthy eating grows, resveratrol extracts are being added to everyday foods more and more, being seamlessly integrated into daily life through covert supplementation. The core focus is on balancing taste with functionality. Functional beverages and oral liquids are often blended with ingredients such as blueberries and grape juice (to mask the astringency of resveratrol), emphasising their antioxidant and energy-boosting properties. pH control is essential, as acidic environments accelerate ingredient degradation. The ideal pH level is typically ≥4.5. Lactic acid bacteria are combined with dairy fats to enhance resveratrol solubility and promote gut health and antioxidant benefits synergistically.

The antioxidant properties of resveratrol extract reduce free radical damage to the skin, while its anti-inflammatory effects alleviate skin sensitivity. Consequently, it is a popular ingredient in anti-ageing and repair cosmetics, particularly suited to mature or sensitive skin. It is often combined with vitamins C and E and hyaluronic acid to enhance the anti-ageing effects synergistically. The typical concentration in cosmetics ranges from 0.1% to 1% (higher concentrations may irritate the skin and cause redness). Resveratrol is prone to oxidation, causing discolouration from white to yellowish-brown when exposed to light or heat. This necessitates light-protective packaging, such as amber glass bottles, and the inclusion of antioxidants, such as vitamin E and rosemary extract.

■ Active ingredients

The core active ingredient in resveratrol herbgreey®Resveratrol extract is resveratrol itself. Its biological activity is intrinsically linked to its diphenyl ethylene molecular structure, which contains three phenolic hydroxyl groups. This structure enables resveratrol to bind to targets within living organisms, such as enzymes, receptors and free radicals, thereby exerting diverse biological effects. Furthermore, since extracts are predominantly derived from natural plant sources such as Polygonum cuspidatum, grape skins and peanuts, they often contain small amounts of congeners or derivatives alongside the core active ingredient. These components exhibit auxiliary activities and may synergise with resveratrol, collectively forming the extract's active system.

Resveratrol is the primary active component in extracts that is responsible for key physiological functions. Based on its molecular configuration, it exists in two natural forms, both of which are active but have slightly different properties. Trans-resveratrol is the predominant form found in plants, exhibiting strong stability and resistance to metabolic degradation in the human body. It is more potent and has been confirmed in research to possess core benefits such as antioxidant, anti-inflammatory and cardiovascular protective effects. Cis-resveratrol exists in smaller quantities within plants and can be converted from trans-resveratrol through processes such as UV exposure. It is less stable and has slightly lower activity than the trans form, but retains certain antioxidant and physiological properties. This form can be found in certain foods, such as wine.

Resveratrol glycosides, also known as polydatin, are the primary natural storage form of resveratrol in plants, particularly Polygonum cuspidatum. Within the human body, glycosidases can hydrolyse them into resveratrol, thereby indirectly exerting their biological activity. Piceatannol is present in small quantities in grapes, blueberries and Polygonum cuspidatum.

Pterostilbene, which is primarily found in blueberries and grapes, is a methylated derivative of resveratrol with higher lipid solubility. When extracts are derived from grape skins or seeds, they may contain trace amounts of flavonoids, such as proanthocyanidins and catechins. These compounds have powerful antioxidant properties and can work together with resveratrol to scavenge free radicals, thus enhancing the antioxidant capacity of the extract.

herbgreey®Resveratrol extract reduces the risk of cardiovascular disease by improving vascular function, regulating blood lipids and inhibiting platelet aggregation. Some human trials indicate that the daily intake of 150-300 mg of resveratrol by healthy individuals or those with mild hyperlipidaemia significantly improves vasodilatory function and lowers systolic blood pressure. Animal studies have shown that resveratrol reduces the oxidative modification of low-density lipoprotein (LDL) and decreases the formation of atherosclerotic plaques.

▶ Cardiovascular health

herbgreey®Resveratrol extract activates silent information regulator 1 (SIRT1), thereby mimicking the effects of calorie restriction and improving insulin sensitivity while regulating glucose and lipid metabolism. Clinical trials in insulin-resistant individuals have demonstrated that a daily intake of 200-400 mg of resveratrol over a period of 12 weeks can significantly reduce fasting blood glucose and insulin levels, while enhancing insulin sensitivity. Animal studies have shown that resveratrol reduces abdominal fat accumulation in mice, lowers triglyceride levels and improves non-alcoholic fatty liver disease.

▶ Metabolic health

■ Extraction process characteristics

The production process for herbgreey®Resveratrol extract should be based on the characteristics of the raw materials (e.g. plant origin and form of the active components) and the intended application (e.g. pharmaceutical, food or cosmetic grade). The core objectives are to extract active components efficiently (especially trans-resveratrol), remove impurities, ensure stability and reduce costs simultaneously. Based on processing methods and extraction principles, mainstream production processes fall into three categories: natural plant extraction, chemical synthesis and biosynthesis. Of these, natural plant extraction currently dominates industrial production due to consumer preference for 'naturally sourced' products.

Natural plant extraction methods usually involve the use of Polygonum cuspidatum and grape skins as raw materials. These undergo screening and pretreatment, such as grinding or slicing and degreasing or impurity removal. Based on the properties of the solvents used and the efficiency of the extraction, these methods fall into two categories: traditional solvent extraction and modern, high-efficiency extraction. The latter has gradually replaced traditional methods due to its low energy consumption and high extraction rate. Traditional solvent extraction leverages the solubility of resveratrol in polar organic solvents to achieve separation through dissolution-diffusion. Microwave-assisted extraction (MAE) uses microwaves to penetrate plant cell walls and rapidly vaporise intracellular water, forming micro-pores. This accelerates solvent penetration and active ingredient dissolution. Supercritical CO2 extraction (SFE) uses the high solubility of supercritical CO2 to selectively extract lipophilic components. Enzyme-assisted extraction (EAE) uses cellulase and pectinase to break down the cellulose and pectin in plant cell walls, thereby releasing the intracellular resveratrol. However, the crude extract contains impurities, such as polysaccharides, proteins, pigments and tannins, which require separation through purification processes. The purified concentrate must then be dried into a solid powder to prevent the active components from oxidising.

General Information: