Resveratrol, a non-flavonoidal polyphenolic organic compound, is an antitoxin produced by many plants when they are stimulated, with the chemical formula C14H12O3. It can be synthesized in grape leaves and skins, and is a biologically active ingredient in wine and grape juice. It is readily absorbed orally and metabolized and excreted through urine and feces. In vitro experiments and animal experiments show that resveratrol has antioxidant, anti-inflammatory, anti-cancer and cardiovascular protection effects.