Piceatannol

Piceatannol is the organic compound with the formula. It can be classified as a stilbenoid, a phenol, and a polyphenol. It is a white solid, although samples often are yellow owing to impurities. The chemical structure of piceatannol was established as being an analog of resveratrol.

Natural occurrences

Piceatannol and its glucoside, astringin, are found in mycorrhizal and non-mycorrhizal roots of Norway spruces. It can also be found in the seeds of the palm Aiphanes horrida and in Gnetum cleistostachyum. Passion fruit seeds are rich in piceatannol and scirpusin B.

In food

Piceatannol is a metabolite of resveratrol found in red wine, grapes, passion fruit, white tea, and Japanese knotweed. Astringin, a piceatannol glucoside, is also found in red wine. The formation of piceatannol from resveratrol is catalyzed by cytochrome P450.

Biochemistry

Piceattanol acts as an inhibitor of the tyrosine kinase Syk and some related tyrosine kinases. In the early 2000s, this prompted research interest in piceatannol and its effect on immune or inflammatory diseases.
Injected in rats, piceatannol shows a rapid glucuronidation and a poor bioavailability, according to a 2006 study.
Piceatannol affect gene expressions, gene functions and insulin action, resulting in the delay or complete inhibition of adipogenesis.