Prospects for using resveratrol in confectionery production

Abstract

Oxidative stress is a major factor in the development of noncommunicable diseases. Antioxidant consumption reduces the negative eff ects of oxidative stress. Resveratrol is one of the most potent antioxidants with proven effi ciency. The article discusses the prospects for using resveratrol in order to increase the antioxidant activity of confectionery.