Aim The antioxidation effect of resveratrol, a polyphenolic compound in red wine, on the oxidation of human low density lipoprotein (LDL) were systematically investigated by two different oxidation systems. Methods Oxidation of LDL was induced by adding Cu 2+ or azo compound. The extent of LDL modification was assessed by measuring the formation of thiobarbituric acid reactive substances (TBARS) and the relative electropherosis mobilities (REM) to native LDL. Results Treatment of LDL with resveratrol (50 μmol/L) reduced the production of TBARS and REM of LDL during Cu 2+ induced oxidation by 70.5% and 42.3%, respectively (P<0.01). The lag phase of LDL oxidation induced by copper ion or azo compound was delayed. Conclusion Resveratrol could protect LDL against both Cu 2+ induced and azo compound initiated oxidative modification in vitro, which might be contributed by its free radicals scavenging capacity.