Abstract
Since the early 1990s, a meaningful number of reports have been published supporting the idea that wines, especially reds, encompass a series of bioactive compounds, mainly phenolic compounds, which could bring health benefits if consumed with moderation. Beyond any other alcoholic beverage, the beneficial health effect of moderate wine consumption became noteworthy after the “French Paradox” was avowed. Besides similar intake patterns of saturated fatty acids, CVD incident rates were much lower in France than in the rest of Europe; a situation that was attributed to a type of diet that involves the consumption of large amounts of vegetables, fruits, olive oil, and red wine (“the Mediterranean diet”).
Based on the above, this drink is a key component of the Mediterranean diet, associated with a lower incidence of cardiovascular diseases, some forms of cancer, and other disorders related with oxidative stress. In this paper, we review and discuss the main benefits attributed to its moderate consumption, examine the phenolics composition, the chemical characteristics of its major antioxidant components, and their relationship with its biological activity. We also summarize the main methodologies used for their identification and quantification, and the measurements of antioxidant activity.Keywords: Wine, health, phenolic compounds, chromatography, antioxidant capacity, spectrophotometric analyses, flavonoids.
Current Organic Chemistry
Title:Chemical and Biological Properties of Phenolics in Wine: Analytical Determinations and Health Benefits
Volume: 21 Issue: 4
Author(s): Maria C. Zuniga-Lopez, V. Felipe Laurie, German Barriga-Gonzalez, Christian Folch-Cano, Jocelyn Fuentes, Eduardo Agosin and Claudio Olea-Azar
Affiliation:
Keywords: Wine, health, phenolic compounds, chromatography, antioxidant capacity, spectrophotometric analyses, flavonoids.
Abstract: Since the early 1990s, a meaningful number of reports have been published supporting the idea that wines, especially reds, encompass a series of bioactive compounds, mainly phenolic compounds, which could bring health benefits if consumed with moderation. Beyond any other alcoholic beverage, the beneficial health effect of moderate wine consumption became noteworthy after the “French Paradox” was avowed. Besides similar intake patterns of saturated fatty acids, CVD incident rates were much lower in France than in the rest of Europe; a situation that was attributed to a type of diet that involves the consumption of large amounts of vegetables, fruits, olive oil, and red wine (“the Mediterranean diet”).
Based on the above, this drink is a key component of the Mediterranean diet, associated with a lower incidence of cardiovascular diseases, some forms of cancer, and other disorders related with oxidative stress. In this paper, we review and discuss the main benefits attributed to its moderate consumption, examine the phenolics composition, the chemical characteristics of its major antioxidant components, and their relationship with its biological activity. We also summarize the main methodologies used for their identification and quantification, and the measurements of antioxidant activity.Export Options
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Cite this article as:
Zuniga-Lopez C. Maria, Laurie Felipe V., Barriga-Gonzalez German, Folch-Cano Christian, Fuentes Jocelyn, Agosin Eduardo and Olea-Azar Claudio, Chemical and Biological Properties of Phenolics in Wine: Analytical Determinations and Health Benefits, Current Organic Chemistry 2017; 21 (4) . https://dx.doi.org/10.2174/1385272821666161110112514
DOI https://dx.doi.org/10.2174/1385272821666161110112514 |
Print ISSN 1385-2728 |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-5348 |
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