Objective To determine the antioxidative effects of resveratrol (RES), a polyphenolic compound in red wine, on the oxidation of human low density lipoprotein (LDL) using two different oxidation systems Methods Oxidation of LDL was induced by adding either Cu 2+ or an azo compound The extent of LDL modification was assessed by measuring the formation of thiobarbituric acid reactive substances (TBARS), the relative electrophoretic mobilities (REM), and the amount of oxidized LDL degradation by macrophages Results During Cu 2+ induced oxidation, RES reduced TBARS formation in LDL by 70 5%, REM of LDL by 42 3% and the amount of macrophage degradation by 65 7%, respectively The lag phase of LDL oxidation was also delayed by adding RES both in the copper ion and azo compound induced oxidation systems Conclusion RES can protect LDL against both Cu 2+ induced and azo compound initiated oxidative modification in vitro, which might be due to its free radical scavenging capacity Objective To determine the antioxidative effects of resveratrol (RES), a polyphenolic compound in red wine, on the oxidation of human low density lipoprotein (LDL) using two different oxidation systems Methods Oxidation of LDL was induced by either either Cu 2+ or an azo compound The extent of LDL modification was assessed by measuring the formation of thiobarbituric acid reactive substances (TBARS), the relative electrophoretic mobilities (REM), and the amount of oxidized LDL degradation by macrophages results during Cu 2+ induced oxidation, RES reduced TBARS formation in LDL by 70 5%, REM of LDL by 42 3% and the amount of macrophage degradation by 65 7%, respectively The lag phase of LDL oxidation was also delayed by adding RES both in the copper ion and azo compound induced oxidation systems Conclusion RES can protect LDL against both Cu 2+ induced and azo compound initiated oxidative modification in vitro, which might be due to its free radical scavenging capacity