Red wine phenolics: reasons for their variation

last updated: 2014-05-26
TitleRed wine phenolics: reasons for their variation
Publication TypeBook Chapter
Year of Publication2008
AuthorsAndrade P. B., Pereira D. M., Guerra L., and Valentão P.
EditorsColumbus F.
Abstract Text

Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity in vitro. Phenolic compounds, obtained in red wine, are natural constituents of grapes and wines. They have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. Thus, phenolics show a positive effect on human health and they may cause an increase of antioxidant activity of blood plasma. In this book, the effect of total phenolics [TP], total anthocyanins [TA] on the antioxidant activity [AA] is discussed. Furthermore, the applications of the different analytical methods that have been developed so far for the analysis of natural antioxidants in red wine are discussed, such as high-performance liquid chromotography (HPLC), gas chromatography (GC), and capillary electrophoresis (CE). Also, the agents influencing the phenolic profiles of red wine are overviewed. 

Book TitleRed Wine and Health Research
PublisherNova Science Publishers
Keywordsantocyanins, phenolics, Red wine
Peer reviewedyes

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