Details of Natural Product (NP)

General Information of Natural Product (ID: NP1257)
  Natural Product Name
Resveratrol
  Synonyms
resveratrol; 501-36-0; trans-resveratrol; 3,4',5-Trihydroxystilbene; 3,5,4'-Trihydroxystilbene; (E)-5-(4-Hydroxystyryl)benzene-1,3-diol; 5-[(E)-2-(4-hydroxyphenyl)ethenyl]benzene-1,3-diol; (E)-resveratrol; 3,4',5-Stilbenetriol; Resvida; 3,4',5-Trihydroxy-trans-stilbene; SRT-501; SRT501; SRT 501; 3,5,4'-Trihydroxy-trans-stilbene; Resveratol; 5-[(1E)-2-(4-Hydroxyphenyl)ethenyl]-1,3-benzenediol; trans-3,4',5-trihydroxystilbene; 5-[(E)-2-(4-hydroxyphenyl)vinyl]benzene-1,3-diol; Resveratrol, natural; UNII-Q369O8926L; CHEBI:45713; C14H12O3; trans-1,2-(3,4',5-Trihydroxydiphenyl)ethylene; 5-[2-(4-hydroxyphenyl)ethenyl]benzene-1,3-diol; CHEMBL165; (E)-5-[2-(4-hydroxyphenyl)ethenyl]-1,3-benzendiol; MLS000069735; 1,3-Benzenediol, 5-[(1E)-2-(4-hydroxyphenyl)ethenyl]-; 1,3-Benzenediol, 5-(2-(4-hydroxyphenyl)ethenyl)-, (E)-; trans-3,4',5 - trihydroxystilbene; MFCD00133799; NSC327430; NSC-327430; Q369O8926L; 5-((1E)-2-(4-Hydroxyphenyl)ethenyl)-1,3-benzenediol; SMR000058206; DSSTox_CID_11980; DSSTox_RID_78898; DSSTox_GSID_31980; 3,4',5-trihydroxy-stilbene; SR-01000000163; (E)-5-(p-Hydroxystyryl)resorcinol; NSC 327430; CHEBI:27881; Cuspidatin; Biofort; Polygonin; CCRIS 8952; HSDB 7571; Resveratrol p 5; 3fts; 4jaz; 4qer; Resveratrol, E-; Resveratrol,(S); KUC104385N; Stilbene, 2f; TaxusChinensisiRehd; NCGC00015894-02; CAS-501-36-0; STL; Prestwick_619; Resveratrol(e)-form; Resveratrol, trans-; KSC-10-164; Resveratrol, synthetic; RM-1812; Melinjo resveratrol 20; Opera_ID_586; Srt 501m; Prestwick2_000508; Prestwick3_000508; Spectrum5_000552; R 5010; 1,3-Benzenediol, 5-[(1Z)-2-(4-hydroxyphenyl)ethenyl]-; Lopac0_001111; REGID_for_CID_6240; SCHEMBL19425; BSPBio_000435; BSPBio_001114; BSPBio_003461; MLS001055357; MLS001076538; MLS001424228; MLS002207121; MLS002222231; SPECTRUM1502223; CU-01000001503-3; BPBio1_000479; cid_445154; GTPL8741; SGCUT00007; ZINC6787; Resveratrol, analytical standard; DTXSID4031980; REGID_for_CID_445154; BDBM23926; Resveratrol, >=99% (HPLC); AMY5760; 2l98; BCPP000091; HMS1362H15; HMS1569F17; HMS1792H15; HMS1921N04; HMS1990H15; HMS2052I09; HMS2096F17; HMS2232A18; HMS3263O04; HMS3403H15; HMS3412O14; HMS3649A20; HMS3676O14; Ca 1201; 133294-37-8; ACT09778; BCP01416; to_000079; Tox21_110257; Tox21_201374; Tox21_303376; Tox21_501111; AC-727; BBL028252; BIA 6-512; BIA-6-512; CCG-38874; LMPK13090005; s1396; STL146386; AKOS005720936; Tox21_110257_1; ACN-034773; CS-1050; DB02709; KS-5047; LP01111; MCULE-5678456463; NC00349; SDCCGMLS-0002998.P003; SDCCGSBI-0051080.P003; IDI1_002152; NCGC00017352-05; NCGC00017352-06; NCGC00017352-07; NCGC00017352-08; NCGC00017352-09; NCGC00017352-10; NCGC00017352-11; NCGC00017352-12; NCGC00017352-13; NCGC00017352-14; NCGC00017352-15; NCGC00017352-16; NCGC00017352-17; NCGC00017352-18; NCGC00017352-19; NCGC00017352-24; NCGC00017352-31; NCGC00017352-39; NCGC00024003-00; NCGC00024003-04; NCGC00024003-05; NCGC00024003-06; NCGC00024003-07; NCGC00024003-08; NCGC00024003-09; NCGC00024003-10; NCGC00024003-11; NCGC00024003-12; NCGC00024003-13; NCGC00024003-14; NCGC00257465-01; NCGC00258925-01; NCGC00261796-01; AS-12413; HY-16561; EU-0101111; N1848; R0071; Resveratrol, Vetec(TM) reagent grade, 98%; SW196786-4; trans [2,5,4'-trihydroxydiphenyl] ethylene; 01R360; C03582; J10118; N88795; 5-[2-(4-hydroxyphenyl)vinyl]-1,3-benzenediol; AB00052942-29; AB00052942_31; trans-Resveratrol 100 microg/mL in Acetonitrile; A827984; Q407329; 5-[(E)-2-(4-Hydroxyphenyl)vinyl]-1,3-benzoldiol; SR-01000000163-3; SR-01000000163-4; SR-01000000163-9; 5-[(E)-2-(4-Hydroxyphenyl)ethenyl]benzol-1,3-diol; 5-[(E)-2-(4-Hydroxyphenyl)vinyl]-1,3-benzenediol; 5[(E)-2-(4-Hydroxyphenyl)-vinyl]benzene 1,3-diol; BRD-K25591257-001-01-2; BRD-K80738081-001-06-2; BRD-K80738081-001-07-0; BRD-K80738081-001-09-6; BRD-K80738081-001-10-4; BRD-K80738081-001-23-7; SR-01000000163-10; SR-01000000163-11; SR-01000000163-16; (E)-1-(3,5-dihydroxyphenyl)-2-(4-hydroxyphenyl)ethene; (E)1-(3,5-dihydroxyphenyl)-2-(4-hydroxyphenyl)ethene; 5-[(1E)-2-(4-Hydroxyphenyl)ethenyl]-1,3,benzenediol; Resveratrol, certified reference material, TraceCERT(R); 1,3-Benzenediol, 5-[(E)-2-(4-hydroxyphenyl)ethenyl]-; Resveratrol, European Pharmacopoeia (EP) Reference Standard; 533C1DA0-4104-42B5-9D32-9265F40857E4; trans-Resveratrol, United States Pharmacopeia (USP) Reference Standard; 3,4',5-Trihydroxy-trans-stilbene 5-[(1E)-2-(4-hydroxyphenyl)ethenyl]-1,3-benzenediol; (E)-5-(2-(4-hydroxyphenyl)ethenyl)-1,3-benzenediol(E)-5-(2-(4-hydroxyphenyl)ethenyl)-1,3-benzenediol; 31100-06-8
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  Formula C14H12O3
  Weight 228.24
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C14H12O3/c15-12-5-3-10(4-6-12)1-2-11-7-13(16)9-14(17)8-11/h1-9,15-17H/b2-1+
  InChI Key LUKBXSAWLPMMSZ-OWOJBTEDSA-N
  Isomeric SMILES C1=CC(=CC=C1/C=C/C2=CC(=CC(=C2)O)O)O
  Canonical SMILES C1=CC(=CC=C1C=CC2=CC(=CC(=C2)O)O)O
  External Links PubChem ID 445154
CAS ID 501-36-0
NPASS ID NPC161571
HIT ID C0363
CHEMBL ID CHEMBL165
  NP Activity Charts   Click to show/hide
  Activity Info  

 The Content Variation of Natural Product Induced by Different Factor(s)
      Species Name: Polygonum cuspidatum
  Factor Name: Locality Variation; Seasonal Variation [1]
              Species Info Factor Info
               Experiment Detail
P. cuspidatum was harvested in three different locations in Kochi Prefecture, Japan. Shimanto (Kinokawa, Shimanto-cho, Takaoka-gun), Kagami (Chozu, Kagamiyoshihara, Kochi-shi), and Muroto (Sakihama-cho, Muroto-shi) are, respectively, located in the west, center, and east of Kochi Prefecture. Fresh plants were separated into four different parts: stem, leaf, tuber, and rhizome. The edible plant shoots harvested in spring were further divided into four different sections: the upper, middle, and lower parts of the edible portion, and the inedible skin. The stem was categorized as one whole sample in summer and fall.
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               Factor Function
This study has clarified that the resveratrol content in P. cuspidatum varied depending on the harvesting season, growing location, and cultivating condition. The seasonal peaks of free resveratrol content were different between the above-ground and subterranean parts. The free resveratrol content of the subterranean parts peaked in spring, and the above-ground samples had the highest free resveratrol content in fall. From spring to summer, however, we observed less resveratrol glycoside in both the above-ground and subterranean parts. In summer, there are a number of stressful factors such as intense sunlight and high temperatures which could be related to the rapid consumption of stored forms of resveratrol. However, in the three geographical regions, these observed differences in resveratrol content were not always consistent. In particular, samples from Muroto had different seasonal changes in resveratrol glycoside content from the other regions. For example, the resveratrol glycoside contents in the leaves and rhizomes harvested in Kagami and Shimanto were relatively low in summer, but the samples from Muroto showed the highest content in this season. Environmental factors such as hours of sunlight and the presence of harmful insects and/or fungus can affect the production of resveratrol in plants. In fact, the weather in Muroto was distinctly different from that in the other regions. According to the meteorological data for Kochi Prefecture, the amount of rainfall in Sakihama-cho, Muroto-shi, was markedly higher than in the other places, including the Shimanto and Kochi regions. The hours of sunlight could have been relatively fewer, so that the plants did not need to expend their stored resveratrol. Other possible factors are insects and fungal infections.
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               Factor Part Location NP Content
 
Stem of lower parts: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Stem of middle parts: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Stem of upper parts: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Stem of skin parts: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: 0.18 µg/g fresh weight
 
Leaf: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Leaves Kochi Prefecture, Japan
NP Content: 2.37 µg/g fresh weight
 
Tuber of subterranean: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Subterraneans Kochi Prefecture, Japan
NP Content: 744 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Subterraneans Kochi Prefecture, Japan
NP Content: 1230 µg/g fresh weight
 
Stem of lower parts: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Stem of middle parts: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Stem of upper parts: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Stem of skin parts: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: 0.21 µg/g fresh weight
 
Leaf: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Leaves Kochi Prefecture, Japan
NP Content: 0.23 µg/g fresh weight
 
Tuber of subterranean: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Subterraneans Kochi Prefecture, Japan
NP Content: 21 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Subterraneans Kochi Prefecture, Japan
NP Content: 2120 µg/g fresh weight
 
Stem of lower parts: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Stem of middle parts: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Stem of upper parts: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Stem of skin parts: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Leaf: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Spring)
 Leaves Kochi Prefecture, Japan
NP Content: 1.95 µg/g fresh weight
 
Whole stem: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Stems Kochi Prefecture, Japan
NP Content: 0.36 µg/g fresh weight
 
Leaf: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Leaves Kochi Prefecture, Japan
NP Content: 0.43 µg/g fresh weight
 
Tuber of subterranean: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Subterraneans Kochi Prefecture, Japan
NP Content: 147 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Subterraneans Kochi Prefecture, Japan
NP Content: 61.5 µg/g fresh weight
 
Whole stem: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Leaf: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Leaves Kochi Prefecture, Japan
NP Content: 1.18 µg/g fresh weight
 
Tuber of subterranean: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Subterraneans Kochi Prefecture, Japan
NP Content: 714 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Subterraneans Kochi Prefecture, Japan
NP Content: 1010 µg/g fresh weight
 
Whole stem: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Stems Kochi Prefecture, Japan
NP Content: less than 0.1 µg/g fresh weight
 
Leaf: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Leaves Kochi Prefecture, Japan
NP Content: 2.24 µg/g fresh weight
 
Tuber of subterranean: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Subterraneans Kochi Prefecture, Japan
NP Content: 75.4 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Summer)
 Subterraneans Kochi Prefecture, Japan
NP Content: 177 µg/g fresh weight
 
Whole stem: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Stems Kochi Prefecture, Japan
NP Content: 0.48 µg/g fresh weight
 
Leaf: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Leaves Kochi Prefecture, Japan
NP Content: 1.04 µg/g fresh weight
 
Tuber of subterranean: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Subterraneans Kochi Prefecture, Japan
NP Content: 211 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Subterraneans Kochi Prefecture, Japan
NP Content: 92.5 µg/g fresh weight
 
Whole stem: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Stems Kochi Prefecture, Japan
NP Content: 0.12 µg/g fresh weight
 
Leaf: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Leaves Kochi Prefecture, Japan
NP Content: 1.4 µg/g fresh weight
 
Tuber of subterranean: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Subterraneans Kochi Prefecture, Japan
NP Content: 181 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Subterraneans Kochi Prefecture, Japan
NP Content: 302 µg/g fresh weight
 
Whole stem: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Stems Kochi Prefecture, Japan
NP Content: 0.15 µg/g fresh weight
 
Leaf: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Leaves Kochi Prefecture, Japan
NP Content: 2.79 µg/g fresh weight
 
Tuber of subterranean: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Subterraneans Kochi Prefecture, Japan
NP Content: 39.2 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Fall)
 Subterraneans Kochi Prefecture, Japan
NP Content: 109 µg/g fresh weight
 
Tuber of subterranean: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Winter)
 Subterraneans Kochi Prefecture, Japan
NP Content: 360 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Shimanto, Kochi Prefecture, Japan) + (Harvesting time: Winter)
 Subterraneans Kochi Prefecture, Japan
NP Content: 97.8 µg/g fresh weight
 
Tuber of subterranean: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Winter)
 Subterraneans Kochi Prefecture, Japan
NP Content: 53.7 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Kagami, Kochi Prefecture, Japan) + (Harvesting time: Winter)
 Subterraneans Kochi Prefecture, Japan
NP Content: 91.7 µg/g fresh weight
 
Tuber of subterranean: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Winter)
 Subterraneans Kochi Prefecture, Japan
NP Content: 67.3 µg/g fresh weight
 
Rhizome of subterranean: (Locality: Muroto, Kochi Prefecture, Japan) + (Harvesting time: Winter)
 Subterraneans Kochi Prefecture, Japan
NP Content: 248 µg/g fresh weight
References
1 Content of resveratrol and glycoside and its contribution to the antioxidative capacity of Polygonum cuspidatum (Itadori) harvested in Kochi