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Resveratrol is a stilbenoid, a type of natural phenol, and a phytoalexin produced by several plants in response to injury or when the plant is under attack by pathogens, such as bacteria or fungi. Sources of resveratrol in food include grape skin, blueberries, raspberries, mulberries, and peanuts. It is found in significant quantities in wine, where its presence partly explains wine’s beneficial effects on health in moderate consumption (what Anglo-Saxons call the French Paradox).
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