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red wine

Naoaki Rikihisa, Mai Tominaga, Shoji Watanabe, Nobuyuki Mitsukawa, Yoshiaki Saito, Hiromi Sakai
Our previous study proposed using artificial blood cells (hemoglobin vesicles, Hb-Vs) as photosensitizers in dye laser treatment for port-wine stains (PWSs). Dye laser photons are absorbed by red blood cells (RBCs) and hemoglobin (Hb) mixture, which potentially produce more heat and photocoagulation and effectively destroy endothelial cells. Hb-Vs combination therapy will improve clinical outcomes of dye laser treatment for PWSs because very small vessels do not contain sufficient RBCs and they are poor absorbers/heaters of lasers...
March 15, 2018: Lasers in Medical Science
S Kharchoufi, J Gomez, C Lasanta, R Castro, F Sainz, M Hamdi
BACKGROUND: There is growing interest in the beneficial health effects of certain fruits, such as pomegranate, and their by-products, like vinegar. Vinegars contain antioxidant compounds such as polyphenols, which can scavenge free radicals in the body. In this study, the antioxidant properties (ABTS and DPPH scavenging capacities) and global polyphenolic composition of a new functional product, namely a pomegranate vinegar produced in the laboratory from the Gabsi variety, were evaluated and compared with those of commercial wine vinegars (Sherry and Rioja red wine Spanish vinegars)...
March 15, 2018: Journal of the Science of Food and Agriculture
Yilin You, Na Li, Xue Han, Jielong Guo, Guojie Liu, Weidong Huang, Jicheng Zhan
The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the Dashi cultivar. The results showed that the maximum absorption wavelength in both tannin extract and yeast extract groups changed generating the red shift effect. The color of the tannin extract maintained a good gloss in the first 4 months, while the yeast extract group showed remarkable color preservation for the first 3 months...
March 14, 2018: Journal of Food Science
N Khodaie, N Tajuddin, R M Mitchell, E J Neafsey, M A Collins
Preconditioning brain cultures with moderate concentrations of ethanol (EtOH) or trans-resveratrol (RES), key red wine constituents, can prevent amyloid-β (Aβ) neurotoxicity. Past studies have indicated that moderate EtOH activates synaptic N-methyl-D-aspartate receptors (NMDAR) that, in part, signal via protein kinase C (PKC) to increase protective antioxidant proteins such as peroxiredoxin-2 (Prx2). RES preconditioning also is reported to involve NMDAR and PKC. However, although moderate, the EtOH and RES concentrations used have been noticeably above circulating levels from two glasses of wine, a daily intake linked to reduced risk of cognitive decline among older social drinkers...
March 12, 2018: Neurotoxicity Research
Jialin Wang, Hao Wang, Shaoxiang Yang, Hongyu Tian, Yongguo Liu, Yanfeng Hao, Jie Zhang, Baoguo Sun
A fluorescent probe, 7-(diethylamino)-2-oxo-2H-chromene-4-carbaldehyde (probe 1), was designed and synthesized for the sensitive detection of hydrazine. The addition of N2 H4 caused the fluorescence intensity of probe 1 to decrease. The probe's fluorescence was turn-off after adding N2 H4 , which could be observed under UV light at 365 nm. Moreover, once treated with different concentrations N2 H4 solutions, the solution color change could be distinguished, which indicates that probe 1 could be used as a visual sensor for hydrazine...
2018: Analytical Sciences: the International Journal of the Japan Society for Analytical Chemistry
Jiao Jiang, Krista M Sumby, Joanna F Sundstrom, Paul R Grbin, Vladimir Jiranek
High concentrations of ethanol, low pH, the presence of sulfur dioxide and some polyphenols have been reported to inhibit Oenococcus oeni growth, thereby negatively affecting malolactic fermentation (MLF) of wine. In order to generate superior O. oeni strains that can conduct more efficient MLF, despite these multiple stressors, a continuous culture approach was designed to directly evolve an existing ethanol tolerant O. oeni strain, A90. The strain was grown for ∼350 generations in a red wine-like environment with increasing levels of stressors...
August 2018: Food Microbiology
Eduardo Cañete, Jaime Chen, Cristian Martín, Bartolomé Rubio
The rapid development in low-cost sensor and wireless communication technology has made it possible for a large number of devices to coexist and exchange information autonomously. It has been predicted that a substantial number of devices will be able to exchange and provide information about an environment with the goal of improving our lives, under the well-known paradigm of the Internet of Things (IoT). One of the main applications of these kinds of devices is the monitoring of scenarios. In order to improve the current wine elaboration process, this paper presents a real-time monitoring system to supervise the status of wine casks...
March 7, 2018: Sensors
Ewa Dybkowska, Anna Sadowska, Franciszek Świderski, Rita Rakowska, Katarzyna Wysocka
Over recent years, there has been increasing interest noted in those active substances derived from plants that show potential for preventing cancer development. The most promising candidate is resveratrol which can be found in large amounts in the skin of grapes, tomatoes and in red wine. Its beneficial effects on the human body are seen both in prevention and therapy. The anti-carcinogenic action of resveratrol is linked with its ability to neutralise reactive oxygen species and to modulate cellular processes such as apoptosis, and both cancerous cell proliferation and differentiation...
2018: Roczniki Państwowego Zakładu Higieny
María-Teresa García-Conesa, Karen Chambers, Emilie Combet, Paula Pinto, Mar Garcia-Aloy, Cristina Andrés-Lacueva, Sonia de Pascual-Teresa, Pedro Mena, Alekxandra Konic Ristic, Wendy J Hollands, Paul A Kroon, Ana Rodríguez-Mateos, Geoffrey Istas, Christos A Kontogiorgis, Dilip K Rai, Eileen R Gibney, Christine Morand, Juan Carlos Espín, Antonio González-Sarrías
Understanding interindividual variability in response to dietary polyphenols remains essential to elucidate their effects on cardiometabolic disease development. A meta-analysis of 128 randomized clinical trials was conducted to investigate the effects of berries and red grapes/wine as sources of anthocyanins and of nuts and pomegranate as sources of ellagitannins on a range of cardiometabolic risk biomarkers. The potential influence of various demographic and lifestyle factors on the variability in the response to these products were explored...
February 28, 2018: International Journal of Molecular Sciences
Monika Gorzynik-Debicka, Paulina Przychodzen, Francesco Cappello, Alicja Kuban-Jankowska, Antonella Marino Gammazza, Narcyz Knap, Michal Wozniak, Magdalena Gorska-Ponikowska
Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer...
February 28, 2018: International Journal of Molecular Sciences
Mónica Bueno, Almudena Marrufo-Curtido, Vanesa Carrascón, Purificación Fernández-Zurbano, Ana Escudero, Vicente Ferreira
The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O2 exposure conditions: low (10 mg L-1 ) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L-1 , respectively)...
2018: Frontiers in Chemistry
Jaime Romero, Carolina Ilabaca, Mauricio Ruiz, Carla Jara
The presence and load of species of LAB at the end of the malolactic fermentation (MLF) were investigated in 16 wineries from the different Chilean valleys (Limarí, Casablanca, Maipo, Rapel, and Maule Valleys) during 2012 and 2013, using PCR-RFLP and qPCR. Oenococcus oeni was observed in 80% of the samples collected. Dominance of O. oeni was reflected in the bacterial load ( O. oeni /total bacteria) measured by qPCR, corresponding to >85% in most of the samples. A total of 178 LAB isolates were identified after sequencing molecular markers, 95 of them corresponded to O...
2018: Frontiers in Microbiology
Adelaida Esteban-Fernandez, Clara Ibañez, Carolina Simó, Begoña Bartolome, M Victoria Moreno-Arribas
Moderate red wine consumption has been widely described to exert several benefits in human health. This is mainly due to its unique content of bioactive polyphenols, which suffer several modifications along their pass through digestive system, including microbial transformation in the colon and phase II metabolism, to be finally excreted in urine and feces. In order to determine the impact of moderate wine consumption in the overall urinary metabolome of healthy volunteers (n=41), samples from a red wine interventional study (250 mL/day, 28 days) were investigated...
February 27, 2018: Journal of Proteome Research
Manuel Aleixandre, Juan M Cabellos, Teresa Arroyo, M C Horrillo
In this work, an electronic nose and a human panel were used for the quantification of wines formed by binary mixtures of four white grape varieties and two varieties of red wines at different percentages (from 0 to 100% in 10% steps for the electronic nose and from 0 to 100% in 25% steps for the human panel). The wines were prepared using the traditional method with commercial yeasts. Both techniques were able to quantify the mixtures tested, but it is important to note that the technology of the electronic nose is faster, simpler, and more objective than the human panel...
2018: Frontiers in Bioengineering and Biotechnology
Gema Pereira-Caro, José Luis Ordóñez, Iziar Ludwig, Sylvie Gaillet, Pedro Mena, Daniele Del Rio, Jean-Max Rouanet, Keren A Bindon, José Manuel Moreno-Rojas, Alan Crozier
This study developed, optimized and validated an ultra-high-performance liquid chromatography-high-resolution mass spectrometry (UHPLC-HRMS) method to identify and quantify metabolites and microbial-derived catabolites in urine, plasma and feces of rats following ingestion of 50 mg of a red wine proanthocyanidin-rich extract. The method was validated for specificity, linearity, limit of detection (LD) and quantification (LQ), intra-day and inter-day precision, recovery and matrix effects, which were determined for 34 compounds in the three biological matrices...
June 30, 2018: Food Chemistry
Mehmet Ali Tetik, Onur Sevindik, Hasim Kelebek, Serkan Selli
The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively...
February 22, 2018: Journal of Mass Spectrometry: JMS
Adelaida Esteban-Fernández, Irene Zorraquín-Peña, Maria D Ferrer, Alex Mira, Begoña Bartolomé, Dolores González de Llano, M Victoria Moreno-Arribas
Several benefits have been described for red wine polyphenols and probiotic strains in the promotion of colonic metabolism and health. On the contrary, knowledge about their role in the management of oral health is still scarce. In this work, the antiadhesive capacity of selected red wine polyphenols and oenological extracts against the oral pathogens Porphyromonas gingivalis, Fusobacterium nucleatum, and Streptococcus mutans in an in vitro model of human gingival fibroblasts has been explored as well as their complementary action with the candidate oral probiotic Streptococcus dentisani...
February 21, 2018: Journal of Agricultural and Food Chemistry
Evan L O'Keefe, James J Di Nicolantonio, James H O'Keefe, Carl J Lavie
A routine of light or moderate alcohol consumption (≤1 drink/day for women and 1 to 2 drinks/day for men) were associated with a lower risk for all-cause mortality, coronary artery disease (CAD), type 2 diabetes mellitus (T2D), heart failure (HF), and stroke. Conversely, heavy drinking, (>4 drinks/day) is associated with an increased risk for death and cardiovascular (CV) disease (CVD). Excessive alcohol intake trails behind only smoking and obesity among the 3 leading causes of premature deaths in the United States (US)...
February 16, 2018: Progress in Cardiovascular Diseases
Raffaele Guzzon, Roberto Larcher, Rosa Guarcello, Nicola Francesca, Luca Settanni, Giancarlo Moschetti
Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and species-specific PCR, and subsequently subjected to analysis of intra-species variability through the study of intron splice sites (ISS-PCR). Although, some strains were tracked in wines from different regions, extensive genetic biodiversity was observed within the B...
March 2018: Food Research International
Baishnisha Amanulla, Hema Kalyani Rama Subbu, Sayee Kannan Ramaraj
This paper describes a simple, selective and sensitive colorimetric sensing of Cr6+ ions using β-Cyclodextrin (β-CD) functionalized gold-iron nanoparticles (β-CD/Au-FeNPs). The sonochemically synthesized nanoparticles are winered in colour due to the SPR band of β-CD functionalized bimetalic nanoparticles Au-FeNPs. The capping and stabilizing of Au-FeNPs by redox β-CD is confirmed by FT-IR. The particles are spherical in shape and it posses the effective diameter of 18-20 nm. Under optimized conditions, in the presence of Cr6+ the wine red Au-FeNPs solution was turned to colourless, accompanying the broadening and red shifting of SPR band...
April 2018: Ultrasonics Sonochemistry
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