Piceatannol

Piceatannol is a stilbenoid, a type of phenolic compound.
Natural occurrences.
Piceatannol and its glucoside, astringin, are phenolic compounds found in mycorrhizal and non-mycorrhizal roots of Norway spruces ("Picea abies"). It can also be found in the seeds of the palm "Aiphanes horrida" and in "Gnetum cleistostachyum". The chemical structure of piceatannol was established by Cunningham et al. as being an analog of resveratrol.
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.
Biochemical study.
A 1989 "in vitro" study found that piceatannol blocked LMP2A, a viral protein-tyrosine kinase implicated in leukemia, non-Hodgkin's lymphoma and other diseases associated with Epstein-Barr virus. In 2003, this prompted research interest in piceatannol and its effect on these diseases.
Injected in rats, piceatannol shows a rapid glucuronidation and a poor bioavailability, according to a 2006 study.
A 2012 Purdue University study found that fat cells in culture, in the presence of piceatannol, alters the timing of gene expressions, gene functions and insulin action, resulting in the delay or complete inhibition of adipogenesis.