Resveratrol: Advance on the Most Recent Research From 2021 to 2025

ABSTRACT Resveratrol is a naturally occurring polyphenolic compound widely distributed in diverse plant sources and has attracted sustained scientific interest due to its antioxidant, anti‐inflammatory, metabolic regulatory, and anti‐aging properties. Over the past 5 years, resveratrol research has progressed substantially, with notable advances in the identification of its natural sources, strategies to improve physicochemical stability, deeper elucidation of underlying biological mechanisms, and the accumulation of clinical evidence. Emerging studies indicate that resveratrol exerts pleiotropic effects through multi‐target and multi‐pathway actions, including the modulation of oxidative stress, attenuation of inflammatory responses, preservation of mitochondrial function, regulation of cell fate, and interaction with the gut microbiota through shaping microbial composition and metabolic activity, thereby contributing to the prevention or amelioration of a broad spectrum of diseases. Meanwhile, recent developments in delivery systems and formulation technologies have provided encouraging approaches to enhance resveratrol stability and systemic exposure. Clinical investigations conducted have yielded more cautious and nuanced evaluations of its efficacy and safety, particularly in metabolic disorders, cardiovascular diseases, and neurodegenerative conditions. Based on studies published from 2021 to 2025, this review summarizes current knowledge on the natural sources, stability, biological activities, clinical progress, and safety considerations of resveratrol. Furthermore, existing challenges and future perspectives are critically discussed, aiming to provide an updated and comprehensive reference for the rational development and application of resveratrol in food and nutrition sciences.