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

Author

Nemzer, Boris, Kalita, Diganta, Yashin, Alexander Y., and Yashin, Yakov I.

Subjects
RED wines, COMPLEX compounds spectra, ORGANIC acids, PHENOLS, HYDROXYBENZOIC acid, GRAPE seed extract
Abstract

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. [ABSTRACT FROM AUTHOR]

Published
2022
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