Resveratrol
J. Agric. Food Chem., Vol. 44, No. 5, 1996 1257
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handled in the laboratory without stringent lighting
precautions, whereas cis-resveratrol cannot. Laboratory
lighting conditions favor an equilibrium of about 91%
cis-resveratrol. Low pH causes cis-resveratrol isomer-
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Some literature reports of cis-resveratrol are inaccurate
and were addressed here. There is a need for a
quantitative kinetic study of resveratrol isomerization
under well-defined light fluxes and in the presence of
acid.
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received February 20, 1996. Accepted March 1, 1996.X
We
thank the American Vineyard Foundation and the Melini
Fellowship from Wildman and Sons Inc. for their gracious
support of this research.
J F9504576
X Abstract published in Advance ACS Abstracts, April
15, 1996.
J eandet, P.; Bessis, R.; Sbaghi, M.; Meunier, P.; Trollat, P.
Resveratrol content of wines of different ages: relationship