resveratrol
UK[ˌrɛzvəˈrætrɒl]US[ˌrɛzvəˈrætrɔːl]
n
A polyphenol compound found in certain plants, such as grape skins and peanuts, studied for its potential antioxidant and anti-inflammatory effects.
Etymology
The word 'resveratrol' is a 20th-century scientific coinage. It was formed by combining elements from the name of its botanical source, the white hellebore (Veratrum album), with a chemical suffix. The initial part 'resver-' is derived from 'resin' and 'Veratrum', indicating the compound was first isolated from the roots of this plant. The suffix '-atrol' follows a common pattern for chemical substances, particularly stilbenes. Thus, the term's logic is not rooted in classical morphemes but in a descriptive, taxonomic naming convention specific to organic chemistry, linking the substance directly to its origin.
Analysis
This is a modern scientific coinage. It is not composed of separable, meaningful English morphemes but is a constructed word based on its chemical source.
Examples
Red wine is often cited as a dietary source of resveratrol.
Numerous studies have investigated the potential health benefits of resveratrol supplements.
The concentration of resveratrol in grapes can vary depending on the cultivar and growing conditions.