Resveratrol - also referred to as trans-3,5,4′-trihydroxystilbene - is an organic compound that occurs naturally in various plants. It was first described and named in 1939 by Michio Takaoka. The compound belongs to the Stilbene derivatives and is a polyphenol - a secondary plant substance. The compound is synthesized as a white solid that forms crystals. At 254°C (melting point of resveratrol) decomposition occurs. In the past, resveratrol has been found in several dozen plants. However, the concentrations are high in grapes - especially red grapes. Here the compound is concentrated as a defence mechanism against infections with bacteria and fungi.