‘Resveratrol’ is a naturally occurring phytoalexin produced by a wide variety of plants - grapes, peanuts, mulberries, legumes, Polygonum Cuspidatum, eucalyptus, spruce etc. Many plants, including grapevine, synthesize the stilbenetype phytoaxin ‘Resveratrol’ when attacked by pathogens, as a defence against fungal infection. Resveratrol was originally extracted from the skin of grapes, but with increased use of pesticides the Resveratrol in modern wines has been significantly reduced.