The hypocholesterolemia-inducing effect of resveratrol may be explained by its phenolic hydroxyls compounds that result in oxidation of unsaturated fatty acids, as well as a decrease in circulating cholesterol, downregulation of HMG-CoA reductase, and an increase in the expression of the LDL receptors (LDL-R) in hepatocytes. The gene discussed is HMGCR; the disease is Hypocholesterolemia.