Identification and biological properties of new resveratrol derivatives formed in red wine

Abstract

Resveratrol is a well-known wine constituent with a wide range of activities. In wines, resveratrol can be oxidized to form various derivatives including oligomers [1]. In this study, resveratrol derivative transformation in hydroalcoholic solution was investigated by oxidative coupling using metals. De novo resveratrol derivatives were synthetized and analysed by NMR and MS experiments including new molecules. The presence of these compounds was sought in red wines using an ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC MS/MS). This work confirmed the presence of these compounds in red wines in content comparable to that of resveratrol. Finally, biological properties of these compounds were evaluated in breast cancer and macrophage cell models.