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red wine and health

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https://www.readbyqxmd.com/read/28638763/the-hidden-face-of-wine-polyphenol-polymerization-highlighted-by-high-resolution-mass-spectrometry
#1
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/28610729/targeted-and-untargeted-high-resolution-mass-approach-for-a-putative-profiling-of-glycosylated-simple-phenols-in-hybrid-grapes
#2
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
#3
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/28521683/impact-of-red-wine-consumption-on-cardiovascular-health
#4
Luca Liberale, Aldo Bonaventura, Fabrizio Montecucco, Franco Dallegri, Federico Carbone
The devastating effects of heavy alcohol drinking have been long time recognized. In the last decades, potential benefits of modest red wine drinking were suggested. In European countries in which red wide intake is not negligible (such as France), the association between cholesterol and cardiovascular (CV) risk was less evident, suggesting the action of some protective molecules in red wine or other foods and drinks. Epidemiological and mechanistic evidence of a J-shaped relationship between red wine intake and CV risk further supported the "French paradox"...
May 17, 2017: Current Medicinal Chemistry
https://www.readbyqxmd.com/read/28482835/mechanism-of-resveratrol-induced-relaxation-in-the-human-gallbladder
#5
Ching-Chung Tsai, Ming-Che Lee, Shu-Leei Tey, Ching-Wen Liu, Shih-Che Huang
BACKGROUND: Resveratrol is a polyphenolic compound extracted from plants and is also a constituent of red wine. Resveratrol produces relaxation of vascular smooth muscle and may prevent cardiovascular diseases. Although resveratrol has been reported to cause relaxation of the guinea pig gallbladder, limited data are available about the effect of resveratrol on the gallbladder smooth muscle in humans. The purpose of this study was to investigate the relaxation effects of resveratrol in human gallbladder muscle strips...
May 8, 2017: BMC Complementary and Alternative Medicine
https://www.readbyqxmd.com/read/28471493/effects-of-vinification-techniques-combined-with-uv-c-irradiation-on-phenolic-contents-of-red-wines
#6
Hande Tahmaz, Gökhan Söylemezoğlu
Red wines are typically high in phenolic and antioxidant capacity and both of which can be increased by vinification techniques. This study employed 3 vinification techniques to assess the increase in phenolic compounds and antioxidant capacity. Wines were obtained from Boğazkere grape cultivar by techniques of classical maceration, cold maceration combined with ultraviolet light (UV) irradiation, and thermovinification combined with UV irradiation and changes in phenolic contents were examined. Total phenolic and anthocyanin contents and trolox equivalent antioxidant capacity of wines were measured spectrophotometrically and phenolic contents (+)-catechin, (-)-epicatechin, rutin, quercetin, trans-resveratrol, and cis-resveratrol were measured by High Pressure Liquid Chromatography with Diode Array Detection (HPLC-DAD)...
June 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28452954/hydroxytyrosol-and-cytoprotection-a-projection-for-clinical-interventions
#7
REVIEW
Francisca Echeverría, Macarena Ortiz, Rodrigo Valenzuela, Luis A Videla
Hydroxytyrosol (HT) ((3,4-Dihydroxyphenyl)ethanol) is a polyphenol mainly present in extra virgin olive oil (EVOO) but also in red wine. It has a potent antioxidant effect related to hydrogen donation, and the ability to improve radical stability. The phenolic content of olive oil varies between 100 and 600 mg/kg, due to multiple factors (place of cultivation, climate, variety of the olive and level of ripening at the time of harvest), with HT and its derivatives providing half of that content. When consumed, EVOO's phenolic compounds are hydrolyzed in the stomach and intestine, increasing levels of free HT which is then absorbed in the small intestine, forming phase II metabolites...
April 28, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28436828/sensory-profile-and-volatile-aroma-composition-of-reduced-alcohol-merlot-wines-fermented-with-metschnikowia-pulcherrima-and-saccharomyces-uvarum
#8
C Varela, A Barker, T Tran, A Borneman, C Curtin
Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration...
April 12, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28402662/dominant-carbons-in-trans-and-cis-resveratrol-isomerization
#9
Feng Wang, Subhojyoti Chatterjee
A comprehensive analysis for isomerization of geometric isomers in the case of resveratrol (R) has been presented. As an important red wine molecule, only one geometric isomer of resveratrol, i.e., trans-R rather than cis-R, is primarily associated with health benefit. In the present study, density function theory (DFT) provides accurate descriptions of isomerization of resveratrol. The nearly planar trans-R forms a relatively rigid and less flexible conjugate network, but the nonplanar cis-R favors a more flexible structure with steric through space interaction...
May 11, 2017: Journal of Physical Chemistry. B
https://www.readbyqxmd.com/read/28393974/-origin-components-and-mechanisms-of-action-of-the-mediterranean-diet
#10
Inés Urquiaga, Guadalupe Echeverría, Catalina Dussaillant, Attilio Rigotti
The Mediterranean diet is currently considered a healthy dietary pattern. It includes a great variety of foods, which are eaten in moderation and within a positive social environment. The generic term "Mediterranean diet" was born after the "Seven Countries Study" led by Ancel Keys around 1960. This dietary pattern is characterized by a high intake of fruits and vegetables, whole grains, legumes, nuts, fish, white meats and olive oil. It also includes moderate consumption of fermented dairy products, low intake of red meat and drinking wine with moderation during meals...
January 2017: Revista Médica de Chile
https://www.readbyqxmd.com/read/28372244/antioxidant-capacity-of-phenolic-compounds-on-human-cell-lines-as-affected-by-grape-tyrosinase-and-botrytis-laccase-oxidation
#11
Matthias Riebel, Andrea Sabel, Harald Claus, Ning Xia, Huige Li, Helmut König, Heinz Decker, Petra Fronk
Phenolic components (PCs) are well-known for their positive impact on human health. In addition to their action as radical scavengers, they act as activators for the intrinsic cellular antioxidant system. Polyphenol oxidases (PPOs) such as tyrosinase and laccase catalyze the enzymatic oxidation of PCs and thus, can alter their scavenging and antioxidative capacity. In this study, oxidation by tryosinase was shown to increase the antioxidant capacity of many PCs, especially those that lack adjacent aromatic hydroxyl groups...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28338616/a-comparative-study-of-phenols-in-apulian-italian-wines
#12
Andrea Ragusa, Carla Centonze, Maria E Grasso, Maria F Latronico, Pier F Mastrangelo, Federica Sparascio, Francesco P Fanizzi, Michele Maffia
Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans-resveratrol were identified and quantified by HPLC...
March 24, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28318567/determination-of-ochratoxin-a-in-wine-by-packed-in-tube-solid-phase-microextraction-followed-by-high-performance-liquid-chromatography-coupled-to-tandem-mass-spectrometry
#13
Mariane A Andrade, Fernando M Lanças
Ochratoxin A (OTA), a widely studied mycotoxin, can be found in a variety of food matrices. As its concentration in food is generally low (in the order of μg kg(-1)), sample preparation techniques are necessary for the analyte purification and pre-concentration in order to achieve the required low detection limits. The separation and detection methods used for OTA analysis should also offer proper sensitivity in order to allow the adequate quantification of the analyte. This manuscript addresses the development of a methodology aiming the analysis of OTA in wine samples by packed in-tube SPME in flow through extraction mode coupled to HPLC-MS/MS...
April 14, 2017: Journal of Chromatography. A
https://www.readbyqxmd.com/read/28278676/comparative-analytical-study-of-the-selected-wine-varieties-grown-in-montenegro
#14
Neda O Đorđević, Miroslav M Novaković, Boris Pejin, Jelena J Mutić, Vlatka E Vajs, Snežana B Pajović, Vele V Tešević
Samples of the selected red wine varieties grown in Montenegro (Merlot, Cabernet Sauvignon and Vranac; vintages 2010-2012) were compared according to total phenolic content, anti-DPPH radical activity, phenolic profile and elemental composition. All the samples showed profound anti-DPPH radical activity, due to high content of total phenolic compounds (R = 0.92). The most abundant phenolics were catechin and gallic acid with the highest values recorded for Merlot 2012 (43.22 and 28.65 mg/L, respectively)...
February 13, 2017: Natural Product Research
https://www.readbyqxmd.com/read/28272361/a-focused-multiple-reaction-monitoring-mrm-quantitative-method-for-bioactive-grapevine-stilbenes-by-ultra-high-performance-liquid-chromatography-coupled-to-triple-quadrupole-mass-spectrometry-uhplc-qqq
#15
Elías Hurtado-Gaitán, Susana Sellés-Marchart, Ascensión Martínez-Márquez, Antonio Samper-Herrero, Roque Bru-Martínez
Grapevine stilbenes are a family of polyphenols which derive from trans-resveratrol having antifungal and antimicrobial properties, thus being considered as phytoalexins. In addition to their diverse bioactive properties in animal models, they highlight a strong potential in human health maintenance and promotion. Due to this relevance, highly-specific qualitative and quantitative methods of analysis are necessary to accurately analyze stilbenes in different matrices derived from grapevine. Here, we developed a rapid, sensitive, and specific analysis method using ultra-high-performance liquid chromatography coupled to triple-quadrupole mass spectrometry (UHPLC-QqQ) in MRM mode to detect and quantify five grapevine stilbenes, trans-resveratrol, trans-piceid, trans-piceatannol, trans-pterostilbene, and trans-ε-viniferin, whose interest in relation to human health is continuously growing...
March 7, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28216605/an-overview-of-stress-induced-resveratrol-synthesis-in-grapes-perspectives-for-resveratrol-enriched-grape-products
#16
REVIEW
Mohidul Hasan, Hanhong Bae
Resveratrol is the most important stilbene phytoalexin synthesized naturally or induced in plants, as a part of their defense mechanism. Grapes and their derivative products, including juice and wine, are the most important natural sources of resveratrol, consisting of notably higher amounts than other natural sources like peanuts. Consumption of red wine with its presence of resveratrol explained the "French Paradox". Hence, the demand of resveratrol from grapes is increasing. Moreover, as a natural source of resveratrol, grapes became very important in the nutraceutical industry for their benefits to human health...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28216567/wine-flavonoids-in-health-and-disease-prevention
#17
REVIEW
Iva Fernandes, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas
Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28213222/development-of-a-qcm-d-biosensor-for-ochratoxin-a-detection-in-red-wine
#18
Aleksandra Karczmarczyk, Karsten Haupt, Karl-Heinz Feller
Ochratoxin A (OTA), a highly toxic compound, is one of the most widely spread mycotoxins that contaminates a large variety of agricultural commodities. Due to its presence in the food chain, it imposes a hazard on both human and animal health. Therefore, there is a need for precise, fast and simple methods for toxin quantification. Herein, a novel sensor based on a quartz crystal microbalance with dissipation monitoring (QCM-D) and antibodies for specific analyte recognition was developed for rapid and sensitive detection of OTA in red wine...
May 1, 2017: Talanta
https://www.readbyqxmd.com/read/28159257/removal-of-fumonisin-b1-and-b2-from-model-solutions-and-red-wine-using-polymeric-substances
#19
Verónica Carrasco-Sánchez, Gal Y Kreitman, Christian Folch-Cano, Ryan J Elias, V Felipe Laurie
Fumonisins are a group of mycotoxins found in various foods whose consumption is known to be harmful for human health. In this study, we evaluated the ability of three polymers (Polyvinylpolypyrrolidone, PVPP; a resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate, PVP-DEGMA-TAIC; and poly(acrylamide-co-ethylene glycol-dimethacrylate), PA-EGDMA) to remove fumonisin B1 (FB1) and fumonisin B2 (FB2) from model solutions and red wine. Various polymer concentrations (1, 5 and 10mgmL(-1)) and contact times (2, 8 and 24h) were tested, with all polymers exhibiting fumonisin removal capacities (monitored by LC-MS)...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28067817/resveratrol-potential-therapeutic-interest-in-joint-disorders-a-critical-narrative-review
#20
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
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