Piceid is a stilbenoid glucoside and is a major resveratrol derivative in grape juices. It can be found in the bark of the Sitka spruce (Picea sitchensis), hence its name. It can also be isolated from Japanese knotweed (Reynoutria japonica).

Resveratrol can be produced from piceid by the mold Aspergillus oryzae, the mold used to make sake and soy sauce, as the fungus produces a potent beta-glucosidase.

trans-Piceid is the glucoside formed with trans-resveratrol, while cis-piceid is formed with cis-resveratrol.

trans-Resveratrol-3-O-glucuronide is one of the two metabolites of trans-piceid in rat.

Resveratrol glucoside from transgenic alfalfa prevents aberrant crypt foci in mice.

See also