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https://www.readbyqxmd.com/read/28643477/red-wine-polyphenols-do-not-improve-obesity-associated-insulin-resistance-a-randomized-controlled-trial
#1
Jorn Woerdeman, Daniele Del Rio, Luca Calani, Etto C Eringa, Yvo M Smulders, Erik H Serné
Preclinical studies have suggested that polyphenols extracted from red wine (RWPs) favorably affect insulin sensitivity, but controversy exists on whether RWPs exert similar effects in humans. This study aimed to determine whether RWPs improve insulin sensitivity in obese volunteers. Obese (BMI>30) volunteers were randomly allocated to RWPs 600 mg/day (n = 14) or matched placebo (n = 15) in a double-blind fashion (parallel-arm) for 8 weeks. Subjects were investigated at baseline and at the end of the study (EOS)...
June 23, 2017: Diabetes, Obesity & Metabolism
https://www.readbyqxmd.com/read/28642918/color-stability-of-esthetic-restorative-materials-a-spectrophotometric-analysis
#2
Claudio Poggio, Matteo Ceci, Riccardo Beltrami, Maria Mirando, Jaffal Wassim, Marco Colombo
Objective: The aim of this in vitro study was to evaluate the color stability of different restorative materials (one microfilled composite, one nanofilled composite, one nanohybrid composite and one Ormocer-based composite) after exposure to different staining solutions (coffee, coca-cola and red wine). Material and methods: All materials were polymerized into silicon rings (2 mm ×6 mm ×8 mm) to obtain specimens identical in size. Thirty cylindrical specimens of each material were prepared. They were immersed in staining solutions over a 28-day test period...
December 2016: Acta Biomaterialia Odontologica Scandinavica
https://www.readbyqxmd.com/read/28638763/the-hidden-face-of-wine-polyphenol-polymerization-highlighted-by-high-resolution-mass-spectrometry
#3
Anna Vallverdú-Queralt, Emmanuelle Meudec, Matthias Eder, Rosa M Lamuela-Raventos, Nicolas Sommerer, Véronique Cheynier
Polyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant-derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the "wine polyphenol iceberg". It is believed that the immersed part results from complex cascades of reactions involving grape polyphenols and yeast metabolites. We used a non-targeted strategy based on high-resolution mass spectrometry and Kendrick mass defect plots to explore this hypothesis...
June 2017: ChemistryOpen
https://www.readbyqxmd.com/read/28635282/fining-of-red-wine-monitored-by-multiple-light-scattering
#4
Giovanna Ferrentino, Mohsen Ramezani, Ksenia Morozova, Daniela Hafner, Ulrich Pedri, Konrad Pixner, Matteo Scampicchio
This work describes a new approach based on multiple light scattering to study red wine clarification processes. The whole spectral signal (1933 backscattering points along the length of each sample vial) were fitted by a multivariate kinetic model that was built with a three-step mechanism, implying: 1) adsorption of wine colloids to fining agents; 2) aggregation into larger particles; 3) sedimentation. Each step is characterized by a reaction rate constant. According to the first reaction, the results showed that gelatin was the most efficient fining agent, concerning the main objective, which was the clarification of the wine, and consequently the increase in its limpidity...
June 21, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28627947/-the-standardized-mortality-numbers-of-patients-with-gastrointestinal-tumors-and-cardiovascular-diseases-in-four-wine-regions-and-in-one-not-wine-region-of-hungary-between-2000-2010
#5
János Nagy, Sándor Sipka, Judit Kocsis, Zsolt Horváth
INTRODUCTION: Eating habits act on mortalities from gastrointestinal tumors and cardiovascular diseases. AIM: To investigate the role of wine drinking on these mortalities in Hungary. METHOD: The standardized mortality data of people from 206,159 subjects died of gastrointestinal tumors and cardiovascular diseases between 2000-2010 were compared in four wine regions: Tokaj (white), Eger (red), Balaton (white), Szekszárd/Villány (red) and in Hódmezővásárhely (not-wine region)...
June 2017: Orvosi Hetilap
https://www.readbyqxmd.com/read/28618374/proteomic-profiling-of-german-dornfelder-grape-berries-using-data-independent-acquisition
#6
Matthias Riebel, Petra Fronk, Ute Distler, Stefan Tenzer, Heinz Decker
Grapevine is one of the most important fruit plants throughout the world. Sequencing of the grape genome in 2007 enabled in-depth analyses of the grape proteome. Whereas many studies addressed changes in proteomic composition of grapes during ripening, we focused on the proteome of mature grape berries from Dornfelder, a characteristic red wine grape for Germany. Current data-independent acquisition proteomics technology enables the analysis of proteomic compositions in a degree of accuracy that was unreachable only a few years ago...
June 7, 2017: Plant Physiology and Biochemistry: PPB
https://www.readbyqxmd.com/read/28611795/grape-composition-under-abiotic-constrains-water-stress-and-salinity
#7
REVIEW
José M Mirás-Avalos, Diego S Intrigliolo
Water stress and increasing soil salt concentration represent the most common abiotic constrains that exert a negative impact on Mediterranean vineyards performance. However, several studies have proven that deficit irrigation strategies are able to improve grape composition. In contrast, irrigation with saline waters negatively affected yield and grape composition, although the magnitude of these effects depended on the cultivar, rootstock, phenological stage when water was applied, as well as on the salt concentration in the irrigation water...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28610737/the-impact-of-wine-components-on-fractionation-of-cu-and-fe-in-model-wine-systems-macromolecules-phenolic-and-sulfur-compounds
#8
Nikolaos Kontoudakis, Mark Smith, Anque Guo, Paul A Smith, Geoffrey R Scollary, Eric N Wilkes, Andrew C Clark
A variety of techniques have been developed with the ability to measure different forms of metals in wine with the ultimate aim of providing a more accurate indicator of metal induced spoilage of wine. This study was conducted in order to identify which wine components influence the measurement of Cu and Fe in their fractionated and/or electrochemically active forms. The measurement techniques involved detection of labile Cu by stripping potentiometry and fractionation of Cu and Fe by sequential solid phase extraction, with detection by inductively coupled plasma-optical emission spectroscopy...
August 2017: Food Research International
https://www.readbyqxmd.com/read/28610734/impact-of-post-harvest-ozone-treatments-on-the-skin-phenolic-extractability-of-red-winegrapes-cv-barbera-and-nebbiolo-vitis-vinifera-l
#9
Maria Alessandra Paissoni, Susana Río Segade, Simone Giacosa, Fabrizio Torchio, Francesco Cravero, Vasileios Englezos, Kalliopi Rantsiou, Cristian Carboni, Vincenzo Gerbi, Pierre-Louis Teissedre, Luca Rolle
Recently the use of ozone as sanitizing agent has been proposed on winegrapes in order to control mycobiota after harvest. The aim of this work was to investigate possible indirect physico-chemical effects of ozone treatment on berry skin phenolic composition and extractability. Vitis vinifera L. cv Nebbiolo and Barbera, chosen for their different anthocyanin profiles, were post-harvest treated for 24 and 72h with gaseous ozone (30μL/L). Skin anthocyanin and flavanol extractability was assessed during maceration (6, 24, 48, 96, 168 and 240h) using a wine-like solution...
August 2017: Food Research International
https://www.readbyqxmd.com/read/28610729/targeted-and-untargeted-high-resolution-mass-approach-for-a-putative-profiling-of-glycosylated-simple-phenols-in-hybrid-grapes
#10
Chiara Barnaba, Eduardo Dellacassa, Giorgio Nicolini, Mattia Giacomelli, Tomas Roman Villegas, Tiziana Nardin, Roberto Larcher
Vitis vinifera is one of the most widespread grapevines around the world representing the raw material for high quality wine production. The availability of more resistant interspecific hybrid vine varieties, developed from crosses between Vitis vinifera and other Vitis species, has generated much interest, also due to the low environmental effect of production. However, hybrid grape wine composition and varietal differences between interspecific hybrids have not been well defined, particularly for the simple phenols profile...
August 2017: Food Research International
https://www.readbyqxmd.com/read/28606222/association-of-flavonoid-rich-foods-and-flavonoids-with-risk-of-all-cause-mortality
#11
Kerry L Ivey, Majken K Jensen, Jonathan M Hodgson, A Heather Eliassen, Aedín Cassidy, Eric B Rimm
Flavonoids are bioactive compounds found in foods such as tea, red wine, fruits and vegetables. Higher intakes of specific flavonoids, and flavonoid-rich foods, have been linked to reduced mortality from specific vascular diseases and cancers. However, the importance of flavonoid-rich foods, and flavonoids, in preventing all-cause mortality remains uncertain. As such, we examined the association of intake of flavonoid-rich foods and flavonoids with subsequent mortality among 93 145 young and middle-aged women in the Nurses' Health Study II...
June 13, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28604886/antihypertensive-and-antioxidant-effects-of-supplementation-with-red-wine-pomace-in-spontaneously-hypertensive-rats
#12
Raquel Del Pino-García, María D Rivero-Pérez, María L González-SanJosé, Kevin D Croft, Pilar Muñiz
Hypertension is associated with enhanced vascular oxidative stress and impaired endothelial function, which is related to an imbalance between reactive oxygen species and nitric oxide bioavailability. Short-term supplementation with a polyphenol-rich powdered red wine pomace seasoning (RWPS) was investigated for its effects on blood pressure and biomarkers of endothelial dysfunction and oxidative status in a model of essential hypertension. Male spontaneously hypertensive rats (SHRs) and normotensive Wistar-Kyoto rats (12-week-old, 5 rats per group) were administered RWPS (300 mg kg(-1) day(-1); equivalent to 7...
June 12, 2017: Food & Function
https://www.readbyqxmd.com/read/28602493/alcohol-attenuates-myocardial-ischemic-injury
#13
Laura A Scrimgeour, Brittany A Potz, Nassrene Y Elmadhun, Louis M Chu, Frank W Sellke
BACKGROUND: Moderate alcohol consumption is cardioprotective but the mechanism of action remains unclear. Nuclear factor κ-B regulates the expression of genes involved in inflammation, stress, and apoptosis. We used a swine model of diet-induced metabolic syndrome to investigate the effects of red wine and vodka on nuclear factor κ-B signaling and cytokine activity in chronically ischemic myocardium. METHODS: Yorkshire swine were given a high-fat diet for 4 weeks; an ameroid constrictor was then placed on the left circumflex artery...
June 8, 2017: Surgery
https://www.readbyqxmd.com/read/28590732/study-of-substituted-ester-formation-in-red-wine-by-the-development-of-a-new-method-for-quantitative-determination-and-enantiomeric-separation-of-their-corresponding-acids
#14
Georgia Lytra, Celine Franc, Margaux Cameleyre, Jean-Christophe Barbe
A new method was developed for quantifying substituted acids including, where applicable, their various unexplored enantiomeric forms. A new step was added to acids' usual quantification methods, consisting of extraction, derivatization to methyl esters, and gas chromatography analysis: preliminary extraction was performed at basic pH to eliminate ethyl esters, thus avoiding their transesterification during derivatization. Quantitation and enantiomeric distribution of some substituted esters and their corresponding acids were established in 31 commercial Bordeaux red wines from 0 to 20 years old...
June 21, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28587200/antioxidant-and-antihypertensive-effects-of-a-chemically-defined-fraction-of-syrah-red-wine-on-spontaneously-hypertensive-rats
#15
Eugênia Abrantes de Figueiredo, Naiane Ferraz Bandeira Alves, Matheus Morais de Oliveira Monteiro, Clenia de Oliveira Cavalcanti, Tania Maria Sarmento da Silva, Telma Maria Guedes da Silva, Valdir de Andrade Braga, Eduardo de Jesus Oliveira
A particularly phenolic-rich fraction extracted from red wine from the São Francisco valley (Northeastern Brazil) was chemically characterized and its hypotensive and antioxidant effects on spontaneously hypertensive rats were studied both in vitro and in vivo. The liquid-liquid pH dependent fractionation scheme afforded a fraction with high content of bioactive phenolics such as flavonols, flavonol glycosides, phenolic acids and anthocyanins, whose identities were confirmed by liquid chromatography coupled to mass spectrometry analysis...
June 3, 2017: Nutrients
https://www.readbyqxmd.com/read/28584521/tranexamic-acid-encapsulating-thermosensitive-liposomes-for-site-specific-pharmaco-laser-therapy-of-port-wine-stains
#16
M Ingmar van Raath, Ruud Weijer, Gia Hung Nguyen, Bernard Choi, Anton I de Kroon, Michal Heger
Site-specific pharmaco-laser therapy (SSPLT) is a developmental stage treatment modality designed to non-invasively remove superficial vascular pathologies such as port wine stains (PWS) by combining conventional laser therapy with the prior administration of a prothrombotic and/or antifibrinolytic pharmaceutical-containing drug delivery system. For the antifibrinolytic SSPLT component, six different PEGylated thermosensitive liposomal formulations encapsulating tranexamic acid (TA), a potent antifibrinolytic lysine analogue, were characterized for drug:lipid ratio, encapsulation efficiency, size, endovesicular TA concentration (CTA), phase transition temperature (Tm), and assayed for heat-induced TA release...
August 2016: Journal of Biomedical Nanotechnology
https://www.readbyqxmd.com/read/28581736/highly-efficient-malolactic-fermentation-of-red-wine-using-encapsulated-bacteria-in-a-robust-biocomposite-of-silica-alginate
#17
Guillermo Simó, Josefina Vila-Crespo, Encarnación Fernández-Fernández, Violeta Ruipérez, José Manuel Rodríguez-Nogales
Bacteria encapsulation to develop malolactic fermentation emerges as a biotechnological strategy that provides significant advantages over the use of free cells. Two encapsulation methods have been proposed embedding Oenococcus oeni, (i) interpenetrated polymer networks of silica and Ca-alginate and (ii) Ca-alginate capsules coated with hydrolyzed 3-aminopropyltriethoxysilane (hAPTES). On the basis of our results, only the first method was suitable for bacteria encapsulation. The optimized silica-alginate capsules exhibited a negligible bacteria release and an increase of 328% and 65% in L-malic acid consumption and mechanical robustness, respectively, compared to untreated alginate capsules...
June 19, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28575283/quantification-of-oral-roughness-perception-and-comparison-with-mechanism-of-astringency-perception
#18
Brianne Linne, Christopher T Simons
Texture contributes to food acceptance, but oral texture perception is incompletely understood. Presently, we quantified individual sensitivities to lingual tactile roughness and assessed the impact of age, salivary flow (SF), and fungiform papillae density (FPD) on threshold and suprathreshold perception. Additionally, we tested the hypothesis that individuals highly sensitive to tactile roughness exhibit sensitivity to astringent stimuli. Detection thresholds (DTs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0...
June 1, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28574422/influence-of-freeze-concentration-technique-on-aromatic-and-phenolic-compounds-color-attributes-and-sensory-properties-of-cabernet-sauvignon-wine
#19
Yan-Yan Wu, Kai Xing, Xiao-Xu Zhang, Hui Wang, Yong Wang, Fang Wang, Jing-Ming Li
Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content...
June 2, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28560529/desire-for-core-tastes-decreases-after-sleeve-gastrectomy-a-single-center-longitudinal-observational-study-with-6-month-follow-up
#20
Daniel Gero, Fadia Dib, Lara Ribeiro-Parenti, Konstantinos Arapis, Denis Chosidow, Jean-Pierre Marmuse
INTRODUCTION: Laparoscopic sleeve gastrectomy (LSG) modifies gastrointestinal substances that control hunger and satiation via the brain-gut axis. A potential mechanism implicated in weight loss is the shift in food preferences. Our aim was to assess changes in taste preferences and their relationship to weight loss. METHODS: This is a prospective longitudinal observational study in 100 consecutive LSG patients. Questionnaire with photographs of tastes was administered before surgery, at postoperative (PO) day 6 and PO month 6...
May 30, 2017: Obesity Surgery
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