Resveratrol sources three ways at present.
Natural extraction:
Extracted and separated from plants like Japanese knotweed, grape skins, peanuts, etc. Common methods include organic solvent extraction, alkaline extraction, enzyme extraction, followed by purification with chromatography or high-performance liquid chromatography.
Chemical synthesis:
Prepared through chemical routes like the Perkin reaction, Heck reaction, or Wittig-Horner reaction. Suitable for large-scale industrial production, with yields over 50%.
Biological fermentation:
A popular method in recent years, using synthetic biology to modify strains to produce resveratrol. It falls under natural fermentation, balancing both purity and safety.
