Sensory Descriptors, Hedonic Perception and Consumer’s Attitudes to Sangiovese Red Wine Deriving from Organically and Conventionally Grown Grapes

Resveratrol, is a polyphenol that can be extracted from grapes and red wine, possess potential anti-inflammatory effects, which would result in the reduction of cytokine production, the alteration of the expression of adhesion molecule molecules, and the inhibition of neutrophil function. Resveratrol might also act as an antioxidant, anti-aging, and control of cell cycle and apoptosis. Resveratrol has been shown to have protective effects for patients in shock-like states. Such protective phenomenon is reported to be implicated in a variety of intracellular signaling pathways including the regulation of the mitogen-activated protein kinases (MAPK)/ hemeoxygenase-1 (HO-1) pathway, activates estrogen receptor (ER), and the mediation of pro-inflammatory cytokines, reactive oxygen species (ROS) formation and reactive. Moreover, through anti-inflammatory effects and antioxidant properties, the resveratrol is believed to maintain organ function following trauma-hemorrhage.Key words: resveratrol, anti-inflammatory, trauma-hemorrhage.

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Identification of Antioxidant Products from Plasma Treated Red Wine

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2019.48.8.909 ◽

2019 ◽

Vol 48 (8) ◽

pp. 909-914

Author(s):

Gyeong Han Jeong ◽

Tae Hoon Kim

Keyword(s):

Red Wine

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Hedonic Price for the Italian Red Wine: A Panel Analysis

SSRN Electronic Journal ◽

10.2139/ssrn.1440092 ◽

2010 ◽

Cited By ~ 1

Author(s):

Eugenio Brentari ◽

Rosella Levaggi

Keyword(s):

Red Wine ◽

Panel Analysis ◽

Hedonic Price

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A Numerical Evaluation of the Classification of Portuguese Red Wine

Current Analytical Chemistry ◽

10.2174/157341112800392634 ◽

2012 ◽

Vol 8 (2) ◽

pp. 218-223 ◽

Cited By ~ 1

Author(s):

Eric J. Beh ◽

Thomas B. Farver

Keyword(s):

Numerical Evaluation ◽

Red Wine

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Effect of Different Dentifrices, Bleaching with 35% Hydrogen Peroxide, and Red Wine on Surface Color and Roughness of Bovine Enamel

Current Dentistry ◽

10.2174/2542579x02999200817112951 ◽

2020 ◽

Vol 02 ◽

Author(s):

RM Garcia ◽

WF Vieira-Junior ◽

JD Theobaldo ◽

NIP Pini ◽

GM Ambrosano ◽

...

Keyword(s):

Hydrogen Peroxide ◽

Generalized Linear Models ◽

Repeated Measures ◽

Red Wine ◽

Linear Models ◽

Artificial Saliva ◽

Surface Color ◽

Dental Bleaching ◽

Surface Alteration ◽

Bovine Enamel

Objective: To evaluate color and roughness of bovine enamel exposed to dentifrices, dental bleaching with 35% hydrogen peroxide (HP), and erosion/staining by red wine. Methods: Bovine enamel blocks were exposed to: artificial saliva (control), Oral-B Pro-Health (stannous fluoride with sodium fluoride, SF), Sensodyne Repair & Protect (bioactive glass, BG), Colgate Pro-Relief (arginine and calcium carbonate, AR), or Chitodent (chitosan, CHI). After toothpaste exposure, half (n=12) of the samples were bleached (35% HP), and the other half were not (n=12). The color (CIE L*a* b*, ΔE), surface roughness (Ra), and scanning electron microscopy were evaluated. Color and roughness were assessed at baseline, post-dentifrice and/or -dental bleaching, and after red wine. The data were subjected to analysis of variance (ANOVA) (ΔE) for repeated measures (Ra), followed by Tukey ́s test. The L*, a*, and b* values were analyzed by generalized linear models (a=0.05). Results: The HP promoted an increase in Ra values; however, the SF, BG, and AR did not enable this alteration. After red wine, all groups apart from SF (unbleached) showed increases in Ra values; SF and AR promoted decreases in L* values; AR demonstrated higher ΔE values, differing from the control; and CHI decreased the L* variation in the unbleached group. Conclusion: Dentifrices did not interfere with bleaching efficacy of 35% HP. However, dentifrices acted as a preventive agent against surface alteration from dental bleaching (BG, SF, and AR) or red wine (SF). Dentifrices can decrease (CHI) or increase (AR and SF) staining by red wine.

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