Chemical and Biological Properties of Phenolics in Wine: Analytical Determinations and Health Benefits

Author(s): Maria C. Zuniga-Lopez, V. Felipe Laurie, German Barriga-Gonzalez, Christian Folch-Cano, Jocelyn Fuentes, Eduardo Agosin, Claudio Olea-Azar

Journal Name: Current Organic Chemistry

Volume 21 , Issue 4 , 2017

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Graphical 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.

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Article Details

Year: 2017
Page: [357 - 367]
Pages: 11
DOI: 10.2174/1385272821666161110112514
Price: $65

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