Red Wine Consumption and Health


Lana Soto

Series: Food and Beverage Consumption and Health
BISAC: HEA048000

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.
(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1
Wine Phenolics: Clinical Trials
(Jelena Cvejićand and Ljiljana Gojkovic-Bukarica, University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Serbia, and others)

Chapter 2
Wine Microbiological Processes: Benefits of the use of Starter Cultures
(Luciana V. Rivero, Claudia V. Vallejo, Fabiana M. Saguir, Pedro A. Aredes-Fernández, and María J. Rodríguez-Vaquero, Facultad de Bioquímica, Química y Farmacia – Universidad Nacional de Tucumán, Tucumán, Argentina)

Chapter 3
Anti-Oxidant Activity of the Total Polyphenols Extracted from <i>Hibiscus Sabdariffa L.</i>, <i>Glycine max L. Merr</i>, Yellow Tea, Red Wine and Their Impact on the Health
(Andzi Barhé Timoléon, Laboratoire de Chimie des Substances Naturelles et Synthèses, Faculté des Sciences, Université des Sciences et Techniques de Masuku (FS/USTM), Franceville, Gabon)

Chapter 4
Relationship between Chemical Composition and Organoleptic Properties of Red Wine
(Irina Mirela Apetrei, Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, “Dunarea de Jos” University of Galati, Galati, Romania)


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