Today, resveratrol is one of the highly investigated phytochemical in the
world. Chemically, it is a stilbenoid present in high concentration in the grape skin and
red wine. Structurally, it is a polyphenol and possesses two phenol rings linked by an
ethylene bridge. Resveratrol, a phytoalexin, is produced by the plant as a defense
mechanism against pathogens, including bacteria and fungi, and exposure to UV
radiation and chemical substances. Numerous studies have shown that resveratrol
possesses very high free-radical scavenging and antioxidant potential as a natural
dietary ingredient. Resveratrol has also been reported to have anti-inflammatory and
anti-apoptotic properties, and numerous preclinical studies have demonstrated it to
possess great potential in preventing and/or slowing the breakdown of articular
cartilage and extracellular matrix. Increased scientific attention has led to the validation
of its biological activity and its ability to prevent or mitigate the process of
osteoarthritis. This memoir looks into the origin, structure, and pathomechanism of
resveratrol against osteoarthritis.
Keywords: Osteoarthritis, Phytoalexin, Resveratrol.
