Resveratrol as a Bioactive Compound in Functional Food Science: Sources, Quantification, and Health Implications

Resveratrol (3,5,4'-trihydroxy-trans-stilbene) has gained significant attention in the scientific community due to its broad biological activity at nutritionally relevant doses. This review summarizes the potential of resveratrol as a key bioactive compound in functional food science, with a focus on its dietary sources, extraction principles, quantification techniques, health benefits, and dosage requirements. Natural sources of resveratrol include grape skins and wines, grape leaves and vine tissues, berries, peanuts, and Polygonum cuspidatum, with concentrations highly dependent on cultivar, environmental conditions, and processing practices. Recent advances in extraction techniques have improved yield and enabled the recovery of resveratrol from sources with low native concentrations.  Many methods have been developed to detect resveratrol at extremely low concentrations; however, these techniques are often affected bymatrix effects and trans-to-cis isomerization. Biologically, resveratrol has shown promising results through signaling pathways such as SIRT1, NF-κB, and PI3K/Akt/mTOR. Despite these findings, results from human clinical trials remain inconclusive, highlighting the need for additional in vivo investigations. Emerging studies aim to enhance resveratrol stability and deliver it through food matrices and fermentation-based systems. Overall, the development of standardized analytical methods and optimized formulations is essential to translate resveratrol’s biological potential into practical and effective functional food applications.  Novelty: This review provides a critical evaluation of resveratrol’s transition from a botanical extract to a standardized functional food ingredient. Unlike previous summaries, this work integrates modern green extraction efficiencies (UAE, SCFE) with specific matrix-effect challenges in quantification. Furthermore, it aligns resveratrol research with the 17-step Functional Food Development framework, identifying current gaps in human clinical evidence and the necessity for stabilized food-based delivery systems to overcome bioavailability limitations. Keywords: Resveratrol, Functional foods, SIRT1, NF-κB, Ultrasound-assisted extraction, Supercritical fluid extraction, HPLC, UPLC, Matrix effects, Trans-to-cis isomerization, Cardiovascular health, Apoptosis, Bioavailability, Dose-dependence.