date:Jul 02, 2015
se knotweed, red grape varieties and other berries, but it can also be produced by fermentation and synthetically. The proposed trans-resveratrol monograph is specifically for resveratrol produced by yeast fermentation. This represents the first proposed authoritative standard for resveratrol as a food ingredient. We are asking stakeholders to let us know how we should accommodate other potential sources of resveratrol in future FCC monographs, said Jeffrey Moore, Ph.D., senior scientific liaiso