 Resveratrol is a polyphenol found in red wine and other foods that has been studied for its potential health benefits. It was first discovered as part of the French paradox, which showed that French people had better heart health despite consuming a high-fat diet. Since then, it has been widely studied and shown to have antioxidant, anti-inflammatory, anti-proliferative and anti-angiogenic properties, with oxidative stress likely playing a key role in many of these effects. This review discusses how resveratrol affects various biological processes, focusing on its potential impact on cardiovascular disease, cancer, neurodegeneration and longevity. This article was authored by Boutouli Kattelgall, Same-E-Batteral, Yuvuz-E-Taga and others.