Evaluation of resveratrol derivatives as potential antioxidants and identification of a reaction product of resveratrol and 2, 2-diphenyl-1-picryhydrazyl radical

J Agric Food Chem. 1999 Oct;47(10):3974-7. doi: 10.1021/jf990382w.


Resveratrol (3,4',5-trihydroxy-trans-stilbene), an antioxidant from grapes, and five other polyhydroxystilbenes were synthesized. Their antioxidative properties were evaluated in two model systems [pure lipid oxidation using the Rancimat method and 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging model.] 3, 3',4,5'-Tetrahydroxystilbene, 3,3',4,5,5'-pentahydroxystilbene, and 3,4,4',5-tetrahydroxystilbene were found to be more active than resveratrol in both models. A dimer of resveratrol was identified as the major radical reaction product when resveratrol was reacted with DPPH radicals.

MeSH terms

  • Antioxidants / chemistry*
  • Bepridil / analogs & derivatives*
  • Bepridil / chemistry
  • Biphenyl Compounds
  • Free Radical Scavengers / chemistry*
  • Free Radicals / chemistry
  • Humans
  • Indicators and Reagents / chemistry*
  • Picrates*
  • Resveratrol
  • Rosales*
  • Stilbenes / chemistry*


  • Antioxidants
  • Biphenyl Compounds
  • Free Radical Scavengers
  • Free Radicals
  • Indicators and Reagents
  • Picrates
  • Stilbenes
  • Bepridil
  • 1,1-diphenyl-2-picrylhydrazyl
  • Resveratrol