Polyphenol Collection

Resveratrol molecule C014 / 2110
Resveratrol, molecular model. Resveratrol is a phytoalexin, a defence chemical produced by plants, found in grapes, peanuts, blueberries and some pines

Resveratrol molecule C014 / 2108
Resveratrol, molecular model. Resveratrol is a phytoalexin, a defence chemical produced by plants, found in grapes, peanuts, blueberries and some pines

Resveratrol molecule C014 / 2109
Resveratrol, molecular model. Resveratrol is a phytoalexin, a defence chemical produced by plants, found in grapes, peanuts, blueberries and some pines

Red wine and heart disease, artwork
Red wine and heart disease, conceptual computer artwork. Red wine glasses (right) and a human heart (left) on a set of balancing scales

Red 2G food colouring molecule. Molecular model of Red 2G, an organic compound used as a food colouring. Red 2G, also known as E128

Quinoline Yellow food colouring molecule. Molecular model of Quinoline Yellow, an organic compound used as colouring in foods such as scotch eggs, smoked haddock and cough sweets

Tartrazine food colouring molecule. Molecular model of Tartrazine, an organic compound used as a food colouring. Tartrazine, also known as E102, is a yellow dye derived from coal tar

Sunset Yellow food colouring molecule. Molecular model of Sunset Yellow, an organic compound used as colouring in foods such as chocolate, caramel and soft drinks

Ponceau Red food colouring molecule. Molecular model of Ponceau Red, an organic compound used as a food colouring. Ponceau Red, also known as Ponceau 4R and E124, is very commonly used in the UK

Allura Red AC food colouring molecule. Molecular model of Allura Red AC, an organic compound used as a colouring in foods such as soft drinks and sweets

Greens food colouring molecule. Molecular model of Green S, an organic compound used as colouring in foods such as mint sauce, tinned peas and sweets

Resveratrol molecule. Computer model of a molecule of resveratrol. Atoms are represented as spheres and are colour-coded: carbon (blue), hydrogen (white) and oxygen (orange)

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Polyphenols are a diverse group of compounds found in various foods and beverages, known for their potential health benefits. One such polyphenol is Resveratrol molecule C014/2110, which has been widely studied for its antioxidant properties. Another variant, Resveratrol molecule C014/2108, also exhibits similar characteristics. Resveratrol molecule C014/2109 is another form of this powerful polyphenol that has gained attention due to its association with red wine and heart disease prevention. Studies suggest that moderate consumption of red wine, rich in resveratrol, may contribute to a reduced risk of cardiovascular ailments. Beyond the realm of health benefits, there are other fascinating molecules related to food coloring. Red 2G food coloring molecule adds vibrant hues to our favorite treats while Quinoline Yellow food coloring molecule enhances the visual appeal of various dishes. Tartrazine food coloring molecule brings a bright yellow shade while Sunset Yellow food coloring molecule adds an orange tint. Ponceau Red food coloring molecule contributes to the appealing red color seen in numerous processed foods and beverages like candies or sodas. Allura Red AC food coloring molecule is commonly used in confectionery products due to its intense red hue. Even greens have their own special ingredient - Greens food coloring molecules provide the lush green shades we see in many culinary creations. Amidst all these colorful compounds lies the star: Resveratrol. This remarkable polyphenol continues to captivate scientists and researchers worldwide due to its potential health-promoting effects on various bodily functions. So next time you enjoy a glass of red wine or savor some brightly colored delicacies, remember the role played by these intriguing molecules like resveratrol and assorted food colorings – adding both flavor and visual delight.