Radical-induced oxidation of trans-resveratrol

► Study of direct scavenging of HO and O2− radicals by trans-resveratrol (RVT). ► HO radicals quantitatively oxidize RVT, while O2− anions are poorly efficient. ► 85% of RVT oxidation end-products are piceatannol and 3,5-dihydroxybenzoic acid. ► RVT oxidation proceeds both by electron transfer and HO addition.