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https://www.readbyqxmd.com/read/28101174/protective-effects-of-resveratrol-on-autologous-nucleus-pulposus-model-of-radiculopathy
#1
Bin Lin, Hui Yu, Yongzhi He, Yang Xu, Wenbin Zhang, Chengwu Lu, Qingfang Ao
Nucleus pulposus (NP) has been suggested to trigger an autoimmune response if exposed to the immune system, which plays a key role in neuropathic pain. Therefore, appropriate suppression of inflammation is a key factor for treating the radiculopathy caused by intervertebral disk (IVD) degeneration. Resveratrol, a key component of red wine, has been suggested to exhibit anti-inflammatory properties in vitro and in vivo. However, the effects of resveratrol on NP-mediated pain in vivo have not been studied. The aim of the present study was to investigate whether resveratrol may be useful in treating NP-mediated pain in an autologous NP model of radiculopathy...
December 2016: Experimental and Therapeutic Medicine
https://www.readbyqxmd.com/read/28095073/preclinical-and-potential-applications-of-common-western-herbal-supplements-as-complementary-treatment-in-parkinson-s-disease
#2
Luke A Morgan, Oliver Grundmann
Parkinson's disease (PD) is a neurological disorder with a complex pathological etiology, which is not fully understood. Progression of PD may be the result of a buildup of iron in the substantia nigra, microglia-mediated neuroinflammation, dysfunctional mitochondria, or abnormal protein handling. Dopamine is the main neurotransmitter affected, but as the disease progresses, a decrease in all the brain's biogenic amines occurs. Current medication used in the treatment of PD aims to prevent the breakdown of dopamine or increase dopaminergic neurotransmission in the central nervous system...
January 17, 2017: Journal of Dietary Supplements
https://www.readbyqxmd.com/read/28094544/red-wine-and-pomegranate-extracts-suppress-cured-meat-promotion-of-colonic-mucin-depleted-foci-in-carcinogen-induced-rats
#3
Nadia M Bastide, Nathalie Naud, Gilles Nassy, Jean-Luc Vendeuvre, Sylviane Taché, Françoise Guéraud, Ditte A Hobbs, Gunter G Kuhnle, Denis E Corpet, Fabrice H F Pierre
Processed meat intake is carcinogenic to humans. We have shown that intake of a workshop-made cured meat with erythorbate promotes colon carcinogenesis in rats. We speculated that polyphenols could inhibit this effect by limitation of endogenous lipid peroxidation and nitrosation. Polyphenol-rich plant extracts were added to the workshop-made cured meat and given for 14 days to rats and 100 days to azoxymethane-induced rats to evaluate the inhibition of preneoplastic lesions. Colons of 100-d study were scored for precancerous lesions (mucin-depleted foci, MDF), and biochemical end points of peroxidation and nitrosation were measured in urinary and fecal samples...
January 17, 2017: Nutrition and Cancer
https://www.readbyqxmd.com/read/28090275/induction-of-epigenetic-alteration-by-cpuk02-an-ent-kaurenoid-derivative-of-stevioside
#4
Pooneh Mokarram, Zeinab Mohammadi, Saeid Khazayel, Zhang Dayong
BACKGROUND: Dietary polyphenols, such as those found in green tea and red wine, are linked to antitumor activity. They are known to influence many signaling pathways epigenetically within the human body. In this regard, CPUK02 (15-Oxosteviol benzyl ester) is a new ent-kaurenoid derivative of stevioside and exhibits strong anti-cancer activity in vitro and in vivo. Nowadays, the role of epigenetics in cancer has been the subject of intensive study and DNA methylation targeting represents a relevant strategy for cancer treatment...
January 2017: Avicenna Journal of Medical Biotechnology
https://www.readbyqxmd.com/read/28075467/resveratrol-suppresses-human-hepatocellular-carcinoma-via-targeting-hgf-c-met-signaling-pathway
#5
Feng Gao, Gang Deng, Wenbin Liu, Kechao Zhou, Ming Li
Resveratrol, one of the major polyphenols found in red wine, is suggested to have a role as a chemo-prevention or chemotherapy agent in various human cancer models. Herein, we report that resveratrol has a profound antitumor effect on human hepatocellular carcinoma (HCC) cells by down-regulation of the HGF-c-Met signaling pathway. Resveratrol inhibited anchorage-dependent and -independent growth of HCC cells in a dose-dependent manner. Short-term resveratrol exposure substantially decreased HGF-induced c-Met signaling pathway activation, and long-term exposure to resveratrol markedly inhibited c-Met expression on the cell membrane...
February 2017: Oncology Reports
https://www.readbyqxmd.com/read/28071800/influence-of-fermentation-process-on-the-anthocyanin-composition-of-wine-and-vinegar-elaborated-from-strawberry
#6
Ruth Hornedo-Ortega, M Antonia Álvarez-Fernández, Ana B Cerezo, Isidoro Garcia-Garcia, Ana M Troncoso, M Carmen Garcia-Parrilla
Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28067817/resveratrol-potential-therapeutic-interest-in-joint-disorders-a-critical-narrative-review
#7
REVIEW
Christelle Nguyen, Jean-François Savouret, Magdalena Widerak, Marie-Thérèse Corvol, François Rannou
Trans-resveratrol (t-Res) is a natural compound of a family of hydroxystilbenes found in a variety of spermatophyte plants. Because of its effects on lipids and arachidonic acid metabolisms, and its antioxidant activity, t-Res is considered as the major cardioprotective component of red wine, leading to the "French Paradox" health concept. In the past decade, research on the effects of resveratrol on human health has developed considerably in diverse fields such as cancer, neurodegenerative and cardiovascular diseases, and metabolic disorders...
January 6, 2017: Nutrients
https://www.readbyqxmd.com/read/28067267/polydatin-protects-the-respiratory-system-from-pm2-5-exposure
#8
Xiao-Dan Yan, Qi-Ming Wang, Cai Tie, Hong-Tao Jin, Yan-Xing Han, Jin-Lan Zhang, Xiao-Ming Yu, Qi Hou, Piao-Piao Zhang, Ai-Ping Wang, Pei-Cheng Zhang, Zhonggao Gao, Jian-Dong Jiang
Atmospheric particle is one of the risk factors for respiratory disease; however, their injury mechanisms are poorly understood, and prevention methods are highly desirable. We constructed artificial PM2.5 (aPM2.5) particles according to the size and composition of actual PM2.5 collected in Beijing. Using these artificial particles, we created an inhalation-injury animal model. These aPM2.5 particles simulate the physical and chemical characteristics of the actual PM2.5, and inhalation of the aPM2.5 in rat results in a time-dependent change in lung suggesting a declined lung function, injury from oxidative stress and inflammation in lung...
January 9, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28064492/influence-of-winemaking-processing-steps-on-the-amounts-of-e-2-decenal-and-tridecane-as-off-odorants-caused-by-brown-marmorated-stink-bug-halyomorpha-halys
#9
Pallavi Mohekar, James Osborne, Nik G Wiman, Vaughn Walton, Elizabeth Tomasino
Brown marmorated stink bugs (BMSB) release stress compounds, tridecane and (E)-2-decenal, that effect final wine quality. This study focuses on determining the effect of wine processing on (E)-2-decenal and tridecane release in both red and white wines. Wines were produced by adding live BMSB to grape clusters at densities of 0, 0.3, 1 and 3 bugs per cluster. Compound concentrations were measured using HS-SPME-MDGC-MS. For red wines, the highest levels of stress compounds were found using 3 BMSB/cluster (tridecane, 614 µg/L and (E)-2-decenal, 2...
January 8, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28061327/lowering-histamine-formation-in-a-red-ribera-del-duero-wine-spain-by-using-an-indigenous-o-oeni-strain-as-a-malolactic-starter
#10
Carmen Berbegal, Yaiza Benavent-Gil, Eva Navascués, Almudena Calvo, Clara Albors, Isabel Pardo, Sergi Ferrer
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity...
December 26, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28060498/1-8-cineole-in-french-red-wines-evidence-for-a-contribution-related-to-its-various-origins
#11
Xavier Poitou, Cécile Thibon, Philippe Darriet
The aromatic descriptor "green", reflecting grape unripeness in French red wines, is frequently associated with the levels of 3-alkyl-2-methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP), which has bell pepper nuances. Nevertheless, not all green aromatic expressions in red wines correlate with 3-alkyl-2-methoxypyrazine concentrations. This study considered sensory and chemical approaches using Cabernet Sauvignon wines obtained from grapes harvested at one-month intervals during the 2014 and 2015 vintages to investigate other volatile odoriferous compounds...
January 18, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28040169/high-pressure-inactivation-of-brettanomyces-bruxellensis-in-red-wine
#12
Sanelle van Wyk, Filipa V M Silva
Brettanomyces bruxellensis ("Brett") is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide, is currently the preferred method for wine preservation. However, due to its negative effects on consumers, the use of new alternative non-thermal technologies are increasingly being investigated. The aim of this study was to determine and model the effect of high pressure processing (HPP) conditions and yeast strain on the inactivation of "Brett" in Cabernet Sauvignon wine...
May 2017: Food Microbiology
https://www.readbyqxmd.com/read/28028786/determination-of-fluoride-in-organic-and-non-organic-wines
#13
Soraya Paz, Juan Ramón Jaudenes, Angel José Gutiérrez, Carmen Rubio, Arturo Hardisson, Consuelo Revert
Fluorine is an element of great importance to human health, as it is considered to be an essential element. However, both a deficiency and an excess, it can cause various problems. It is for this reason that values have been established regarding the recommended daily intake (RDI) and acceptable daily intake (ADI). The largest source of incorporation of fluoride is water, but it can be found in other foods and beverages, such as vegetables, tea, and wine. The aim of the study was to establish the fluoride concentration in organic and non-organic wines from different appellations of origin of the Canary Islands and mainland Spain, in order to assess the contribution of fluoride and toxic risk...
December 27, 2016: Biological Trace Element Research
https://www.readbyqxmd.com/read/28027199/the-combination-of-resveratrol-and-high-fluence-light-emitting-diode-red-light-produces-synergistic-photobotanical-inhibition-of-fibroblast-proliferation-and-collagen-synthesis-a-novel-treatment-for-skin-fibrosis
#14
Andrew Mamalis, Jared Jagdeo
BACKGROUND: Skin fibrosis is a debilitating condition that significantly impacts patient quality of life. Ultraviolet phototherapy is currently used to treat several diseases featuring skin fibrosis. High-fluence light-emitting diode-generated red light (HF-LED-RL) does not cause DNA damage associated with skin cancer, and it is generally regarded as safe, portable, and cost-effective. Early clinical observations suggest that LED-generated light may possess antifibrotic effects, although these findings are largely unexplored...
January 2017: Dermatologic Surgery: Official Publication for American Society for Dermatologic Surgery [et Al.]
https://www.readbyqxmd.com/read/28003111/influence-of-the-degree-of-adherence-to-the-mediterranean-diet-on%C3%A2-the-cardiometabolic-risk-in-peri-and-menopausal-women-the%C3%A2-flamenco-project
#15
P Ruiz-Cabello, I Coll-Risco, P Acosta-Manzano, M Borges-Cosic, F J Gallo-Vallejo, P Aranda, M López-Jurado, V A Aparicio
BACKGROUND AND AIMS: The Mediterranean diet (MD) has been associated with reduced morbidity from cardiovascular diseases in the general population. The aim of this study was to assess whether different degrees of adherence to the MD were associated with the cardiometabolic risk in peri and menopausal women. METHODS AND RESULTS: This cross-sectional study included 198 peri and menopausal women participating in the Flamenco project. Validated questionnaires were used to assess menopause health-related quality of life and degree of adherence to the MD (low, medium and high)...
November 20, 2016: Nutrition, Metabolism, and Cardiovascular Diseases: NMCD
https://www.readbyqxmd.com/read/27999345/combined-use-of-s-pombe-and-l-thermotolerans-in-winemaking-beneficial-effects-determined-through-the-study-of-wines-analytical-characteristics
#16
Ángel Benito, Fernando Calderón, Santiago Benito
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially after the second fermentation by the lactic acid bacteria. In warm countries, problems during the malolactic fermentation arise because of the high pH of the must, which makes it very difficult to properly control the process...
December 18, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27992098/candida-pyralidae-killer-toxin-disrupts-the-cell-wall-of-brettanomyces-bruxellensis-in-red-grape-juice
#17
N N Mehlomakulu, K J Prior, M E Setati, B Divol
AIMS: The control of the wine spoilage yeast Brettanomyces bruxellensis using biological methods such as killer toxins (instead of the traditional chemical methods e.g. SO2 ) has been the focus of several studies within the last decade. Our previous research demonstrated that the killer toxins CpKT1 and CpKT2 isolated from the wine yeast Candida pyralidae were active and stable under winemaking conditions. In the current study, we report the possible mode of action of CpKT1 on B. bruxellensis cells in red grape juice...
December 19, 2016: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/27983686/impact-of-proteins-on-the-uptake-distribution-and-excretion-of-phenolics-in-the-human-body
#18
Richard Draijer, Ferdi A van Dorsten, Yvonne E Zebregs, Boudewijn Hollebrands, Sonja Peters, Guus S Duchateau, Christian H Grün
Polyphenols, a complex group of secondary plant metabolites, including flavonoids and phenolic acids, have been studied in depth for their health-related benefits. The activity of polyphenols may, however, be hampered when consumed together with protein-rich food products, due to the interaction between polyphenols and proteins. To that end we have tested the bioavailability of representatives of a range of polyphenol classes when consumed for five days in different beverage matrices. In a placebo-controlled, randomized, cross-over study, 35 healthy males received either six placebo gelatine capsules consumed with 200 mL of water, six capsules with 800 mg polyphenols derived from red wine and grape extracts, or the same dose of polyphenols incorporated into 200 mL of either pasteurized dairy drink, soy drink (both containing 3...
December 15, 2016: Nutrients
https://www.readbyqxmd.com/read/27983479/roseomonas-nepalensis-sp-nov-isolated-from-oil-contaminated-soil
#19
Dhiraj Kumar Chaudhary, Jaisoo Kim
A wine red-coloured, Gram-staining negative, aerobic, non-motile, and coccus shaped bacterium, designated strain G-3-5T, was isolated from oil-contaminated soil of Biratnagar, Morang, Nepal, during the study of oil utilizing bacteria. This strain was catalase-negative, and oxidase-positive. It was able to grow at 10-37°C, pH 6.0-10.0, and 0.02-1.02 % (w/v) NaCl concentration.This strain was taxonomically characterized by a polyphasic approach. Based on the 16S rRNA gene sequence analysis, strain G-3-5T belongs to the genus Roseomonas and is closely related to Roseomonas vinacea CPCC 100056T (97...
December 16, 2016: International Journal of Systematic and Evolutionary Microbiology
https://www.readbyqxmd.com/read/27979153/the-effects-of-heat-treatment-on-the-phenolic-composition-and-antioxidant-capacity-of-red-wine-pomace-seasonings
#20
Raquel Del Pino-García, María L González-SanJosé, María D Rivero-Pérez, Javier García-Lomillo, Pilar Muñiz
The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan-3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: -29...
April 15, 2017: Food Chemistry
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