https://www.selleckchem.com/products/A014418.html
The O-glycosylation of resveratrol increases both its solubility in water and its bioavailability while preventing its oxidation, allowing a more efficient use of this molecule as a bioactive ingredient in pharmaceutical and cosmetic applications. Resveratrol O-glycosides can be obtained by enzymatic reactions. Recent developments have made it possible to selectively obtain resveratrol α-glycosides from the β-cyclodextrin-resveratrol complex in water with a yield of 35%. However, this yield is limited by the partial hydrolysis of the re
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