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IMAGE: Portrait photo of Prof. Dr. Veronika Somoza,, director at the Leibniz Institute for Food Systems Biology at the Technical University of Munich view more
Credit: Photographer: Joseph Krpelan, Copyright: Prof. Dr. Veronika Somoza
Resveratrol is a plant compound found primarily in red grapes and Japanese knotweed. Its synthetic variant has been approved as a food ingredient in the EU since 2016. At least in cell-based test systems, the substance has anti-inflammatory properties. A recent collaborative study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich and the Institute of Physiological Chemistry at the University of Vienna has now shown that the bitter receptor TAS2R50 is involved in this effect. The team of scientists led by Veronika Somoza published its results in the