Resveratrol is a polyphenolic compound found in grapes, berries, and peanuts, and is sometimes studied in the context of neurodegenerative diseases such as Alzheimer's disease (AD). The rationale for its use is based on its antioxidant, anti-inflammatory, and potential neuroprotective properties. Preclinical studies (in vitro and animal models) have shown that resveratrol can modulate pathways involved in amyloid-beta accumulation, tau phosphorylation, and neuroinflammation—all of which are implicated in the pathogenesis of Alzheimer's disease. Resveratrol conjugates (mixed forms that enhance stability and bioavailability) are sometimes used in research to overcome resveratrol's poor oral bioavailability.

Human evidence, however, is limited and mixed. Some small clinical trials have explored resveratrol supplementation in patients with mild to moderate Alzheimer's disease. For example, a 2015 phase II clinical trial (Turner et al., Neurology) found that high-dose resveratrol was safe and showed some biomarker changes suggestive of blood–brain barrier modulation, but it did not demonstrate clear cognitive benefits. Larger and longer-term studies are lacking, and the evidence remains insufficient for clinical recommendations. Thus, while there is scientific interest and a modest preclinical rationale, robust clinical validation is lacking, and the evidence supporting the use of resveratrol conjugates for Alzheimer's disease is weak (rated 2/5).