Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging:  II. Analysis of Desorbed Polyphenol Compounds from Yeast Lees

2006 ◽  
Vol 54 (11) ◽  
pp. 3876-3881 ◽  
Author(s):  
Jean-Paul Mazauric ◽  
Jean-Michel Salmon
Keyword(s):  
Polyphenol Compounds ◽  
Wine Polyphenols ◽  
Wine Aging

Maintenance and Protection of Yeast Morphology by Contact with Wine Polyphenols During Simulation of Wine Aging on Lees

2003 ◽  
Vol 68 (5) ◽  
pp. 1782-1787 ◽  
Author(s):  
J.M. Salmon ◽  
P. Vuchot ◽  
T. Doco ◽  
M. Moutounet
Keyword(s):  
Wine Polyphenols ◽  
Wine Aging

scholarly journals PAOT-Liquid® Technology: An Easy Electrochemical Method for Evaluating Antioxidant Capacity of Wines

Diseases ◽  
2019 ◽  
Vol 7 (1) ◽  
pp. 10 ◽  
Author(s):  
Joël Pincemail ◽  
Mouna-Messaouda Kaci ◽  
Claire Kevers ◽  
Jessica Tabart ◽  
Raymond Ebabe Elle ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Polyphenols ◽  
Polyphenol Compounds ◽  
Protective Properties ◽  
Commercial Market ◽  
Total Antioxidant ◽  
Wine Polyphenols ◽  
Food Matrices ◽  
Highly Correlated

Polyphenol compounds present in high quantity in wines are well-known to have potent cardio-protective properties through several biological mechanisms including antioxidant activity [1]. A large number of methods have been developed for evaluating the antioxidant capacity of food matrices. Most of them have, however, the disadvantage of being time consuming and require specific analytical protocols and devices. In the present study, we present the electrochemical PAOT (Pouvoir Antioxydant Total)-Liquid® Technology which can be easily used by winemakers for evaluating antioxidant activity of wine during all steps of making process. The methodology is based on the measurement of electric potential variation resulting from chemical reactions between wine polyphenols and a free radical mediator M• as source of oxidants. Total antioxidant activity as estimated by the PAOT-Liquid® activity was 6.8 fold higher in red wines (n = 14) when compared to rosé (n = 3) and white (n = 3) wines bought in a commercial market. Moreover, PAOT-Liquid® activity was highly correlated with total polyphenols content (TPC) of all wines (r = 0.9540, p < 0.0001) and the classical DPPH (2,2-diphenyl-1-picryhydrazyl) assay which is often used for evaluating antioxidant capacity of food matrices (r = 0.9102, p < 0.0001).

scholarly journals Wine-Derived Phenolic Metabolites in the Digestive and Brain Function

Beverages ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 7 ◽  
Author(s):  
Irene Zorraquín-Peña ◽  
Adelaida Esteban-Fernández ◽  
Dolores González de Llano ◽  
Begoña Bartolomé ◽  
M. Moreno-Arribas
Keyword(s):  
Brain Function ◽  
Biological Fluids ◽  
Direct Action ◽  
Neuronal Response ◽  
Oral Microbiota ◽  
Phenolic Metabolites ◽  
Chemical Complexity ◽  
Positive Effects ◽  
Wine Polyphenols ◽  
Health Promoting

Wine, and specifically red wine, is a beverage with a great chemical complexity comprising a particular combination of phenolic compounds which are directly associated with its health-promoting properties. Wine polyphenols could induce changes in the composition of intestinal microbiota that would affect the production of physiologically active phenolic metabolites modifying the content and phenolic profile at the systemic level. In addition, in the human population, it seems that different “metabotypes”, or patterns of metabolizing wine polyphenols, exist, which would be reflected in the different biological fluids (i.e., plasma, urine and feces) and tissues of the human body. Moreover, wine polyphenols might change the composition of oral microbiota by an antimicrobial action and/or by inhibition of the adhesion of pathogens to oral cells, thus contributing to the maintenance of oral health. In turn, polyphenols and/or its metabolites could have a direct action on brain function, by positively affecting signaling routes involved in stress-induced neuronal response, as well as by preventing neuroticism-like disorders (i.e., anxiety and depression) through anti-inflammatory and epigenetic mechanisms. All of this would condition the positive effects on health derived from moderate wine consumption. This paper reviews all these topics, which are directly related with the effects of wine polyphenols at both digestive and brain level. Further progresses expected in the coming years in these fields are also discussed.

scholarly journals Effects of Polyphenols in Tea (Camellia sinensis sp.) on the Modulation of Gut Microbiota in Human Trials and Animal Studies

2021 ◽  
Vol 12 (2) ◽  
pp. 202-216
Author(s):  
Mus Azza Suhana Khairudin ◽  
Abbe Maleyki Mhd Jalil ◽  
Napisah Hussin
Keyword(s):  
Gut Microbiota ◽  
Beta Diversity ◽  
Animal Studies ◽  
Tea Polyphenols ◽  
Microbiota Composition ◽  
Polyphenol Compounds ◽  
Human Trials ◽  
Diet Induced Obesity ◽  
Different Types ◽  
Meta Analyses

A diet high in polyphenols is associated with a diversified gut microbiome. Tea is the second most consumed beverage in the world, after water. The health benefits of tea might be attributed to the presence of polyphenol compounds such as flavonoids (e.g., catechins and epicatechins), theaflavins, and tannins. Although many studies have been conducted on tea, little is known of its effects on the trillions of gut microbiota. Hence, this review aimed to systematically study the effect of tea polyphenols on the stimulation or suppression of gut microbiota in humans and animals. It was conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol. Articles were retrieved from PubMed and Scopus databases, and data were extracted from 6 human trials and 15 animal studies. Overall, large variations were observed in terms of microbiota composition between humans and animals. A more consistent pattern of diversified microbiota was observed in animal studies. Tea alleviated the gut microbiota imbalance caused by high-fat diet-induced obesity, diabetes, and ultraviolet-induced damage. The overall changes in microbiota composition measured by beta diversity analysis showed that tea had shifted the microbiota from the pattern seen in animals that received tea-free intervention. In humans, a prebiotic-like effect was observed toward the gut microbiota, but these results appeared in lower-quality studies. The beta diversity in human microbiota remains intact despite tea intervention; supplementation with different teas affects different types of bacterial taxa in the gut. These studies suggest that tea polyphenols may have a prebiotic effect in disease-induced animals and in a limited number of human interventions. Further intervention is needed to identify the mechanisms of action underlying the effects of tea on gut microbiota.

scholarly journals Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 807
Author(s):  
Dorota Gumul ◽  
Rafał Ziobro ◽  
Jarosław Korus ◽  
Marek Kruczek
Keyword(s):  
Raw Materials ◽  
Apple Pomace ◽  
Total Phenolic ◽  
Gluten Free ◽  
Bioactive Substances ◽  
Free Products ◽  
Total Polyphenol ◽  
Polyphenol Compounds ◽  
High Oxidative Stress ◽  
Vegetables And Fruits

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

scholarly journals On Fine Wine Pricing across Different Trading Venues

2021 ◽  
pp. 1-21
Author(s):  
Paweł Oleksy ◽  
Marcin Czupryna ◽  
Michał Jakubczyk
Keyword(s):  
Size Effect ◽  
Linear Relationship ◽  
Over The Counter ◽  
Price Differentiation ◽  
Informed Decisions ◽  
Simulation Results ◽  
Wine Aging ◽  
Jel Classifications

Abstract This article examines how selected attributes of Bordeaux fine wines (producer, vintage, quality, bottle size, case, flaws, and transaction volume) affect prices in three types of trading venues: auctions, electronic exchange, and the over-the-counter (OTC) market. The findings indicate a price differentiation across the venues. Wine aging leads to relatively higher prices at auctions than on the electronic exchange or the OTC. There is a nearly linear relationship between prices and wine ratings, the strongest of which is found in the case of auctions. The bottle size effect is mostly positive for supersized formats and is the strongest on an electronic exchange and the weakest at auctions. The transaction volume negatively affects wine prices in all the trading venues. The simulation results facilitate the construction of more realistic trading models and may help traders make more informed decisions on the choice of a trading venue, depending on the wine characteristics. (JEL Classifications: D40, G12, Q14, L66)

Apoptotic effect of red wine polyphenols on human colon cancer SNU-C4 cells

2006 ◽  
Vol 44 (6) ◽  
pp. 898-902 ◽  
Author(s):  
M.-J. Kim ◽  
Y.-J. Kim ◽  
H.-J. Park ◽  
J.-H. Chung ◽  
K.-H. Leem ◽  
...  
Keyword(s):  
Colon Cancer ◽  
Red Wine ◽  
Human Colon ◽  
Human Colon Cancer ◽  
Apoptotic Effect ◽  
Wine Polyphenols ◽  
Red Wine Polyphenols

Angiotensin II Induces the Vascular Expression of VEGF and MMP-2 in vivo: Preventive Effect of Red Wine Polyphenols

2008 ◽  
Vol 45 (5) ◽  
pp. 386-394 ◽  
Author(s):  
Allison Walter ◽  
Nelly Etienne-Selloum ◽  
Mamadou Sarr ◽  
Modou Oumy Kane ◽  
Alain Beretz ◽  
...  
Keyword(s):  
Angiotensin Ii ◽  
Red Wine ◽  
Preventive Effect ◽  
Wine Polyphenols ◽  
Red Wine Polyphenols ◽  
Vascular Expression
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