Resveratrol is a natural polyphenol (specifically, a stilbenoid) produced by several plants when under attack by pathogens. It is most popularly known as being found in red wine, particularly organic red wines because the grapes have to produce increased levels of resveratrol to protect themselves from fungus and bacteria (grapes used to make mainstream, non-organic red wines produce less resveratrol because pesticides kill pathogens before they have a change to develop).

Resveratrol is currently a compound of great interest in the health and medical communities because of its effects on extending lifespan in many tested organisms. It is clear that resveratrol mimics the actions of caloric restriction by activating the expression of longevity genes in the organisms it has been evaluated in, but there still exist many theories that attempt to explain how it might do this, including possible effects on rejuvenation of chromosomal telomere length. It is still too early to make definitive conclusions on the matter.

In addition to the extension of healthy lifespan in the lab of various organisms, in studies with mice there have also been results pointing to anti-cancer, anti-inflammatory, and blood-sugar-lowering effects of orally ingested resveratrol (studies with humans are currently underway). Similar results have been show with in-vitro studies of resveratrol on human skin. It has demonstrated very positive results on the reduction of inflammation, specifically by inhibiting the enzyme cyclooxygenase 1 (COX1) and also has been shown to promote the synthesis of collagen IV. These synergistic actions are thought to be responsible for its ability to promote increased structural integrity of skin cells through the dermal-epidermal junction (DEJ). Clinical tests have demonstrated a lifting, firming, and anti-wrinkle effect from application of topical resveratrol bio-ferment extract, presumably because of the rebuilding and maintaining of the DEJ structural integrity.