Red wine consumption and health / Lana Soto, Editor.

Format:

Book

Contributor:

Soto, Lana, editor.

Series:

Food and beverage consumption and health series.

Food and Beverage Consumption and Health

Language:

English

Subjects (All):

Red wines--Health aspects.

Red wines.

Wine--Analysis.

Wine.

Wine--Microbiology.

Physical Description:

1 online resource (127 p.)

Place of Publication:

Hauppauge, New York , c : Nova Science Publishers, Inc., 2016.

Summary:

Red wine is a rich source of different phenolic compounds which contribute to sensorial wine characteristics and can exhibit various biological properties. In vitro and animal studies have suggested that phenolics present in wine may exert a wide range of potential beneficial effects to human health, which involves antioxidant, anti-inflammatory, cardioprotective, neuroprotective, anti-diabetic and anti-cancer activity. In this book, Chapter One discusses available data concerning the most important clinical trials focused on the biological effects of wine and wine phenolics, particulary resveratrol. Chapter Two examines the benefits of the use of starter cultures in wine microbiological processes. Chapter Three reviews the antioxidant activity of Glycine max L. Merr, Hibiscus Sabdariffa L., yellow tea and red wine, and their contributions to health. Chapter Four presents the relationship between the chemical composition and the organoleptic properties of red wine.

Contents:

RED WINE CONSUMPTION AND HEALTH ; RED WINE CONSUMPTION AND HEALTH ; CONTENTS ; Library of Congress Cataloging-in-Publication Data; PREFACE ; Chapter 1 WINE PHENOLICS: CLINICAL TRIALS ; Abstract; Introduction; Clinical Trials; Effects of Alcohol Consumption on Health; Blood Pressure; Cardiovascular Healt; Diabetes; Effects of Wine and Wine Phenolics Intake on Health; Cardiovacular Health; Blood Pressure; Diabetes; Health Benefitial Effects of Resveratrol; Cardiovasculat Health; Circulatory Functions; Metabolism; Health Benefitial Effects of Anthocyanins and Quercetin; Anthocyanins

QuercetinDietary Supplements; Conclusion; Acknowledgments; References; Chapter 2 WINE MICROBIOLOGICAL PROCESSES: BENEFITS OF THE USE OF STARTER CULTURES ; Abstract; Introduction; 1. Vinification Process; 2. Fermentation Process during Wine Elaboration; 3. Starter Cultures in Vitiviniculture; References; Chapter 3 ANTI-OXIDANT ACTIVITY OF THE TOTAL POLYPHENOLS EXTRACTED FROM HIBISCUS SABDARIFFA L., GLYCINE MAX L. MERR., YELLOW TEA, RED WINE AND THEIR IMPACT ON THE HEALTH ; Abstract; Introduction; 2. Materials and Methods; 2.1. Materials; 2.1.1. The Plants; 2.1.2. The Beverages

2.2. Methods2.2.1. Extraction of the Total Polyphenols; 2.2.2. Measurement of the Antioxidant Activity; 3. Results and Discussion; Conclusion; References; Chapter 4 RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF RED WINE ; Abstract; Introduction; The Relation between the Chemical Composition and Organoleptic Properties of Wine; Flavour Components; Acidity Components; Organic Acids; Astringency and sour taste compounds; Sweet and salty compounds; Saltiness; 1) Aroma Substances; 2) Coloured Substances; The Role of Oak Wood in the Organoleptic Properties of Wines

Chemical Composition of Oak WoodSubstances in the Walls of Vegetal Cells (Macromolecules); 3) Phenolic Substances; Lignans; Coumarins; Simple Phenols; Tannins; Ellagitannins; 4) Aliphatic Substances; 5) Other substances; Lactones; Norisoprenoids and Carotenoids; The Interaction between Oak Barrel and Red Wine; Processes Owed to the Oxygen Penetration; Extraction of substances from oak wood; 1) Direct Changes; 2) Indirect Changes; Wine and Polyphenols; Classification of Polyphenols in Wine; Conclusion; Acknowledgment; References; INDEX

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781634844260

1-63484-426-2