Trans - Resveratrol as a Food Ingredient Safety Assessment

Abstract

Resveratrol is a polyphenolic compound naturally found in various plants, notably in red grapes, and initially isolated from the roots of white hellebore. Due to its potential health-promoting properties, it has gained increasing attention in the fields of nutrition, cosmetics, and food technology. Its growing popularity as a dietary supplement has highlighted the need for a comprehensive safety assessment to ensure proper regulatory oversight.

This narrative review evaluates the safety of Trans-resveratrol as a food ingredient by addressing the four key stages of risk assessment: Hazard identification, hazard characterization, exposure assessment, and risk characterization. A literature search was conducted using PubMed and ScienceDirect, focusing on studies that examine bioavailability and toxicity in vitro, in animal models and in human clinical trials. Reports from food safety agencies such as AESAN and EFSA, as well as European regulatory documents, were also consulted.

Current scientific evidence suggests that Trans-resveratrol exerts beneficial effects-including antioxidant, anti-inflammatory, antiestrogenic, and antibacterial properties-with relatively low toxicity. However, its pharmacokinetics and bioavailability are significantly influenced by factors such as dose, gut microbiota, and food matrix, resulting in high interindividual variability. Regulatory authorities recommend a maximum supplemental dose of 150 mg/day. Although it is also present in food, dietary intake contributes minimally to overall exposure.

Despite promising results, concerns remain regarding its long-term safety. Adverse effects—primarily gastrointestinal—have been reported at high doses. Therefore, generalized high-dose consumption is not currently supported by sufficient evidence. Accurate labeling and adherence to regulatory limits are essential for consumer safety. Further research is needed to better understand Trans-resveratrol’s metabolism, safety, and therapeutic potential in humans, particularly in the context of long-term use.

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Certificate of Publication

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Copyright

© 2025 Cristina DL, Distributed under Creative Commons CC-BY 4.0

How to cite this article

Cristina DL. Trans - Resveratrol as a Food Ingredient Safety Assessment. J Biomed Res Environ Sci. 2025 Jun 30; 6(6): 815-828. doi: 10.37871/jbres2134, Article ID: JBRES2134, Available at: https://www.jelsciences.com/articles/ jbres2134.pdf

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