Grapes: Polyphenolic Composition, Antioxidant Characteristics and Health Benefits


Sandra Thomas (Editor)

Series: Nutrition and Diet Research Progress
BISAC: SCI007000

The grape is one of the most important horticultural crops in the world with an annual production greater than 77 million tons in the year 2013. The majority of harvested fruit is processed into wine, but it is also consumed fresh, processed into raisins, juices, jams, etc. Grapes, wines and derived products contain large amounts of phytochemicals especially phenolic compounds which offer health benefits. This book discusses antioxidant activities and health benefits of grapes in further detail. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. The Polyphenolic Profile of Grapes
Ivana Tomaz, Petra Štambuk, Željko Andabaka, Darko Preiner, Domagoj Stupić, Edi Maletić, Jasminka Karoglan Kontić, and Danijela Ašperger (Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia, and others)

Chapter 2. Phenolic Compounds of Red Grapes: Biological Properties and Health Effects
Luís R. Silva, Juliana Vinholes and Branca M. Silva (CICS-UBI – Centro de Investigação em Ciências da Saúde, Universidade da Beira Interior, Covilhã, Portugal, and others)

Chapter 3. Antioxidant Capacity of Different Grape Bunch Fractions: A Review
Fernanda Cosme and António M. Jordão (CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Science and Environment, Department of Biology and Environment, Vila Real, Portugal, and others)

Chapter 4. Grape Oral Nanodrugs May Offer Immediate Promise for the Treatment of Type 2 Diabetes Mellitus
B.M. Olabinri (Department of Biochemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria, and others)


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