Resveratrol oligomers isolation

Resveratrol oligomers have been obtained from a wide variety of plants (Table (1)). These compounds have been isolated primarily from the roots, wood, and bark however, they have occasionally been extracted from the seeds, fruits, and leaves of some species. In addition, a resveratrol oligomer has been obtained from a plant cell culture. Other resveratrol oligomers have also been obtained following the incubation of 1 with fungal cultures and isolated enzyme systems. 

Li S, Zhang Z, Cain A et al (2005) Antifungal activity of camptothecin, trifolin, and hyperoside isolated from Camptotheca acuminate. J Agile Food Chem 53 32-37 Li L, Ge H, Seeram NP (2009) Identification and bioactivities of resveratrol oligomers and flavonoids from Carex folliculata seeds. J Agile Food Chem 57 7282-7287 Lim Y-H, Kim I-H, Seo J-J (2007) In vitro activity of kaempferol isolated from the Impatiens bal-samina alone and in combination with erythromycin or clindamycin against Propionibacterium acnes. J Microbiol 45 473-477... 

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