scholarly journals The glass that cheers: Phenolic and polyphenolic constituents and the beneficial effects of moderate red wine consumption

2010 ◽  
Vol 32 (6) ◽  
pp. 4-9 ◽  
Author(s):  
Alan Crozier ◽  
Gina Borges ◽  
Danielle Ryan
Keyword(s):  
Cardiovascular Disease ◽  
Phenolic Compounds ◽  
Red Wine ◽  
Protective Effects ◽  
Red Wines ◽  
Wine Consumption ◽  
Beneficial Effects ◽  
Rich Diversity ◽  
Polyphenolic Profile

Red wines, moderate consumption of which is associated with beneficial effects on health, including a reduced incidence of cardiovascular disease, contain a rich diversity of simple and complex (poly)phenolic compounds. Subtle changes in the polyphenolic profile occur during maturation of the wine which affects its colour and taste. Although the protective effects of red wine consumption have been linked with resveratrol and procyanidins, the identity of the compounds involved remains unclear.

scholarly journals Bioactive Compounds of Strawberry and Blueberry and Their Potential Health Effects Based on Human Intervention Studies: A Brief Overview

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1510 ◽  
Author(s):  
Katharina Miller ◽  
Walter Feucht ◽  
Markus Schmid
Keyword(s):  
Mental Health ◽  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Phenolic Compounds ◽  
Health Effects ◽  
Bioactive Compounds ◽  
Intervention Studies ◽  
Protective Effects ◽  
Human Intervention ◽  
Potential Health

Strawberries and blueberries are two of the most commonly consumed berries. Berries, in general, are characterized by their highly nutritive compounds, including minerals, vitamins, fatty acids, and dietary fiber, as well as their high content and wide diversity of bioactive compounds, such as phenolic compounds and organic acids. These bioactive compounds have been associated with protective effects against chronic diseases, such as cardiovascular disease, cancer, Alzheimer’s and other disorders. In this paper 16 human intervention studies investigating the beneficial health effects of dietary strawberry or blueberry consumption on inflammation, cardiovascular disease or cognitive function and mental health are reviewed.

scholarly journals Protective Effects of Polyphenols Present in Mediterranean Diet on Endothelial Dysfunction

2020 ◽  
Vol 2020 ◽  
pp. 1-10 ◽  
Author(s):  
K. Stromsnes ◽  
C. Mas-Bargues ◽  
J. Gambini ◽  
L. Gimeno-Mallench
Keyword(s):  
Cardiovascular Disease ◽  
Weight Loss ◽  
Endothelial Dysfunction ◽  
Mediterranean Diet ◽  
Microvascular Complications ◽  
Additional Benefit ◽  
Protective Effects ◽  
Beneficial Effects ◽  
Positive Effects ◽  
Effects Of Aging

Endothelial dysfunction tends to be the initial indicator in proinflammatory state and macro- and microvascular complications, such as atherosclerosis and cardiovascular diseases. It has been shown that certain compounds in diet can generate beneficial effects on cardiovascular disease due to its interactions with endothelial cells. Thus, this review is aimed at investigating whether certain polyphenols present in the Mediterranean diet, specifically catechin, quercetin, resveratrol, and urolithin, could exert positive effects on endothelial dysfunction. After analysis of numerous papers, we found that polyphenols aiding endothelial function is beneficial not only for patients with cardiovascular disease, diabetes, or endothelial dysfunction but for all people as it can improve the effects of aging on the endothelia. The additional benefit of these polyphenols on weight loss further improves health and lowers the risk of several diseases, including those caused by endothelial dysfunction. However, it is important to note that the dosages in the majorities of the studies mentioned in this review were of supplemental rather than nutritionally relevant quantities, and therefore, the recommended dosages are difficult to determine.

scholarly journals Moderate Red Wine Consumption and Cardiovascular Disease Risk: Beyond the “French Paradox”

2010 ◽  
Vol 36 (01) ◽  
pp. 059-070 ◽  
Author(s):  
Giuseppe Lippi ◽  
Massimo Franchini ◽  
Emmanuel Favaloro ◽  
Giovanni Targher
Keyword(s):  
Cardiovascular Disease ◽  
Red Wine ◽  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
Wine Consumption ◽  
French Paradox

scholarly journals Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review

Beverages ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Boris Nemzer ◽  
Diganta Kalita ◽  
Alexander Y. Yashin ◽  
Yakov I. Yashin
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
Antioxidant Activities ◽  
Alcoholic Beverage ◽  
Complex Compounds ◽  
Polyphenolic Compounds ◽  
Red Wines ◽  
Hydroxybenzoic Acids ◽  
Major Factors ◽  
Water Alcohol

Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic compounds in red wines are the variety of grapes and the storage of the wines. Among the constituents of red wine, phenolic compounds play a crucial role in attributes including color and mouthfeel and confer beneficial properties on health. Most importantly, phenolic compounds such as flavanols, flavonols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can prevent the development of cardiovascular diseases, cancers, diabetes, inflammation, and some other chronic diseases.

scholarly journals The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2833 ◽  
Author(s):  
Paola Ditano-Vázquez ◽  
José David Torres-Peña ◽  
Francisco Galeano-Valle ◽  
Ana Isabel Pérez-Caballero ◽  
Pablo Demelo-Rodríguez ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Red Wine ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Atheromatous Plaque ◽  
Beneficial Effects ◽  
Wine Polyphenols ◽  
The Mediterranean

A growing interest has emerged in the beneficial effects of plant-based diets for the prevention of cardiovascular disease, diabetes and obesity. The Mediterranean diet, one of the most widely evaluated dietary patterns in scientific literature, includes in its nutrients two fluid foods: olive oil, as the main source of fats, and a low-to-moderate consumption of wine, mainly red, particularly during meals. Current mechanisms underlying the beneficial effects of the Mediterranean diet include a reduction in inflammatory and oxidative stress markers, improvement in lipid profile, insulin sensitivity and endothelial function, as well as antithrombotic properties. Most of these effects are attributable to bioactive ingredients including polyphenols, mono- and poly-unsaturated fatty acids. Polyphenols are a heterogeneous group of phytochemicals containing phenol rings. The principal classes of red wine polyphenols include flavonols (quercetin and myricetin), flavanols (catechin and epicatechin), anthocyanin and stilbenes (resveratrol). Olive oil has at least 30 phenolic compounds. Among them, the main are simple phenols (tyrosol and hydroxytyrosol), secoroids and lignans. The present narrative review focuses on phenols, part of red wine and virgin olive oil, discussing the evidence of their effects on lipids, blood pressure, atheromatous plaque and glucose metabolism.

Drugs of the Mind

2006 ◽  
Author(s):  
Jie Jack Li
Keyword(s):  
Alcohol Dehydrogenase ◽  
Red Wine ◽  
Biological Effects ◽  
Alcoholic Solution ◽  
Active Principle ◽  
Protective Effects ◽  
Beneficial Effects ◽  
The Bible ◽  
The New Testament ◽  
The U.S

Alcohol produces a range of central-nervous-system-related biological effects, including anxiety reduction, euphoria, sedation, disinhibition, aggression, blackouts, tolerance, addiction, and withdrawal. The Chinese have used alcoholic drinks since 5000 B.C. Presumably, man ventured to drink the liquid from fermented grain, liked the intoxicating effect, and started to make it on purpose. Alcohol has been used as an anesthetic for millennia (see chapter 7). Alcohol is indispensable in medicine as a solvent. Laudanum, a staple of the medicine chest in the nineteenth century, was simply an alcoholic solution of opium. NyQuil, a cough syrup, and Listerine, an oral antiseptic, all contain copious amounts of ethanol. Alcohol has beneficial effects when consumed in moderate amounts. Research strongly suggests that moderate consumption of alcohol, especially red wine and dark beer, seems to have protective effects on the heart. The hallmarks of the Mediterranean diet are olive oil and red wine, and people from such countries have fewer cardiovascular events. Flavonoids, the active principle in red wine, are thought to exert beneficial cardiovascular effects. According to the Bible (Genesis 9:20–21), Noah was the first man who discovered wine: “Noah, a man of the soil, was the first to plant a vineyard. When he drank some of its wine, he became drunk and lay uncovered inside his tent.” The New Testament gives an account of Jesus performing his first miracle—turning water into wine. Despite the beneficial effects of moderate alcohol consumption, excessive use of alcohol damages the brain, heart, and liver. Even mild drunkenness can cause temporary loss of memory. The liver metabolizes alcohol with an enzyme called alcohol dehydrogenase, which turns alcohol into acetaldehyde. Because acetaldehyde is acutely toxic, people—including many Asians—who lack alcohol dehydrogenase cannot tolerate much alcohol. This is the reason that their faces become flush when they drink alcohol and that there are fewer incidents of alcoholism in Asians. Alcoholism is known to cause psychosis and alcoholic dementia. To fight the “demon rum,” on January 16, 1919, the U.S. Congress passed the Eighteenth Amendment, prohibiting “the manufacture, sale, or transportation of intoxicating liquors.” It was repealed 14 years later, the only amendment to the U.S. Constitution that has been repealed.

scholarly journals Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 336 ◽  
Author(s):  
María Luisa Escudero-Gilete ◽  
Dolores Hernanz ◽  
Celia Galán-Lorente ◽  
Francisco J. Heredia ◽  
María José Jara-Palacios
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Model Solution ◽  
Red Wines ◽  
Liquid Chromatography Mass Spectrometry ◽  
Wood Shavings ◽  
Technology Applications ◽  
Antioxidant Characteristics

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

scholarly journals Optimal nutrition: fibre and phytochemicals

1999 ◽  
Vol 58 (2) ◽  
pp. 415-419 ◽  
Author(s):  
Ian Rowland
Keyword(s):  
Cardiovascular Disease ◽  
Chronic Diseases ◽  
Resistant Starch ◽  
Functional Markers ◽  
Protective Effects ◽  
Plant Metabolites ◽  
Secondary Plant Metabolites ◽  
Beneficial Effects ◽  
Wide Range ◽  
Intense Research

There is currently intense research interest in secondary plant metabolites because of their potential preventative effects on the chronic diseases of Western societies, especially cardiovascular disease and cancer. To date most of the research has focused on the identification of plant-derived substances and their potential protective effects against specific chronic diseases. The important issue of determining the optimal intake of those substances, such that the beneficial effects are maximized without manifestation of adverse effects, has yet to be addressed in most cases. Furthermore, there are no specific functional markers that can be used to assess optimal intake, although it may be possible to use biomarkers such as serum cholesterol if the rest of the diet is strictly controlled. The present review discusses a wide range of substances associated with plants, including dietary fibre, resistant starch, oligosaccharides, phyto-oestrogens, phytosterols, flavonoids, terpenes and isothiocyanates, and attempts where possible to indicate optimal intakes and to suggest functional markers.

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