Resveratrol (3,4‘,5-trihydroxystilbene) is a polyphenolic compound naturally occurred. Scientists became interested in exploring potential health benefits of resveratrol in 1992 when its presence was first reported in red wine, leading to speculation that resveratrol might help explain the “French Paradox”-- the low incidence of heart disease among the French people, who eat a relatively high-fat diet.