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"red wine"

Javier Marhuenda, Sonia Medina, Pedro Martínez-Hernández, Simón Arina, Pilar Zafrilla, Juana Mulero, Camille Oger, Jean-Marie Galano, Thierry Durand, Federico Ferreres, Angel Gil-Izquierdo
Adrenic acid (AdA) and docosahexaenoic acid (DHA) peroxidation produces F2-dihomo-IsoPs and neuroprostanes, which have been related to oxidative damage in the central nervous system. Besides polyphenols, melatonin (MEL) and hydroxytyrosol (OHTyr) could be partly responsible for the antioxidant benefits of red wine (excluding colon derivatives). In order to elucidate whether these compounds are responsible for the protective antioxidant effects of red wine, a double-blind, crossover, placebo-controlled in vivo study - involving the intake of red wines and their native musts by healthy volunteers - was performed...
December 8, 2016: Food & Function
Fatemeh Karimi Dermani, Massoud Saidijam, Razieh Amini, Ali Mahdavinezhad, Korosh Heydari, Rezvan Najafi
OBJECTIVE: Colorectal cancer (CRC) is one of the most common malignancies, associated with high rates of relapse. A notable challenge in treatment is low response rate to current therapies for advanced CRC. The miR-200c plays an essential role in tumor suppression by inhibiting epithelial-mesenchymal transition (EMT). Resveratrol, a natural compound found in red wine, reveals anti-cancer properties in several types of cancers such as CRC. The aim of current study was to evaluate the effects of resveratrol on proliferation, apoptosis and invasion of HCT-116 cells and also expression of EMT-related genes in presences or absence of miR-200c...
December 5, 2016: Journal of Cellular Biochemistry
Aleksandra Radovanović, Biljana Arsić, Vladimir Radovanović, Branimir Jovančičević, Vesna Nikolić
Fifteen commercial wines produced from international and autochthonic varieties of Vitis vinifera L. cultivation of different Balkan winegrowing subregions were studied for their antimicrobial activity against six Gram-positive (Clostridium perfringens, Bacillus subtilis, Staphylococcus aureus, Listeria inocua, Sarcina lutea and Micrococcus flavus) and six Gram-negative (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Shigella sonnei, Klebsiella pneumonia and Proteus vulgaris) bacteria. The concentrations and types of phenolic compounds responsible for antibacterial activity in wines were investigated by HPLC and spectroscopic methods...
January 2017: World Journal of Microbiology & Biotechnology
Sin Young Choi, Zhe Hao Piao, Li Jin, Jung Ha Kim, Gwi Ran Kim, Yuhee Ryu, Ming Quan Lin, Hyung-Seok Kim, Hae Jin Kee, Myung Ho Jeong
Piceatannol, a resveratrol metabolite, is a phenolic compound found in red wine and grapes. We investigated the effect of piceatannol on renal fibrosis and histone deacetylase (HDAC) expression in a mouse model of unilateral ureteral obstruction (UUO). Fibrosis was established by UUO and piceatannol was intraperitoneally injected for 2 weeks. Piceatannol suppressed extracellular matrix (ECM) protein deposition including collagen type I and fibronectin as well as connective tissue growth factor (CTGF) and α-smooth muscle actin (α-SMA) in UUO kidneys...
2016: PloS One
Maria Arregui, Luis Giner, Marco Ferrari, Marta Vallés, Montserrat Mercadé
Color match and water sorption are two factors that affect restorative materials. Discoloration is essential in the lifespan of restorations. The aim of this study was to evaluate color change and water sorption of nine flowable composites at multiple time points over 6 months. 60 samples of each composite were divided into two groups (Color Change and Water Sorption/Solubility). Each Color Change group was divided into six subgroups, which were immersed in distilled water (DW), coffee (CF), Coca-Cola (CC), red wine (RW), tea (TE) and orange juice (OJ)...
November 28, 2016: Brazilian Oral Research
Xuben Hou, David Rooklin, Hao Fang, Yingkai Zhang
Resveratrol is a natural compound found in red wine that has been suggested to exert its potential health benefit through the activation of SIRT1, a crucial member of the mammalian NAD(+)-dependent deacetylases. SIRT1 has emerged as an attractive therapeutic target for many aging related diseases, however, how its activity can only be activated toward some specific substrates by resveratrol has been poorly understood. Herein, by employing extensive molecular dynamics simulations as well as fragment-centric topographical mapping of binding interfaces, we have clarified current controversies in the literature and elucidated that resveratrol plays an important activation role by stabilizing SIRT1/peptide interactions in a substrate-specific manner...
November 30, 2016: Scientific Reports
Javier Marhuenda, Sonia Medina, Pedro Martínez-Hernández, Simón Arina, Pilar Zafrilla, Juana Mulero, Hans-Gottfried Genieser, Federico Ferreres, Ángel Gil-Izquierdo
The Mediterranean Diet (MD) has been proved to exert benefits with respect to the maintenance of the redox balance, and wine is a representative component. Bioactive compounds such as polyphenols, melatonin and hydroxytyrosol act as radical scavengers and regulate the oxidation status of organisms. Oxidative damage to DNA yields a large range of end products. The repair of oxidized DNA entails the removal of the useless bases and/or nucleotides as well as the release of circulating nucleotides and nucleosides...
November 24, 2016: Food & Function
Mohammad Amin Kamaleddin
Resveratrol, a polyphenol found in grapes, peanuts, and red wine, plays different roles in diseases such as cancer and diabetes. Existing information indicates that resveratrol provides cardioprotection, as evidenced by superior postischemic ventricular recovery, reduced myocardial infarct size, and decreased number of apoptotic cardiomyocytes associated with resveratrol treatment in animal models. Cardiovascular benefits are experienced in humans with routine but not acute consumption of red wine. In this concise review, the paradoxical pro- and antiangiogenic effects of resveratrol are described, and different roles for resveratrol in the formation of new blood vessels are explained through different mechanisms...
November 23, 2016: Annals of the New York Academy of Sciences
Angela Giorgia Potortί, Vincenzo Lo Turco, Marcello Saitta, Giuseppe Daniel Bua, Alessia Tropea, Giacomo Dugo, Giuseppa Di Bella
Chemometric analysis are used for food authenticity evaluation, correlating botanical and geographical origins with food chemical composition. This research was carried out in order to prove that it is possible linked red wines to Nero d'Avola and Syrah cultivars of Vitis vinifera according to their mineral content, while the values of the physical and chemical parameters do not affect relevantly this discrimination. The levels of mineral elements were determined by ICP-OES and ICP-MS. Samples from cv Nero d'Avola had the highest content of Zn, Cr, Ni, As and Cd, whereas the highest mineral concentration in cv Syrah samples was represented by K, Mg, Cu, and Sb...
November 21, 2016: Natural Product Research
Javier García-Lomillo, Olga Viegas, Maria L Gonzalez-SanJose, Isabel M P L V O Ferreira
Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red wine pomace seasoning (RWPS) and high-oxygen atmosphere storage on the formation of PAHs and HAs in barbecued beef patties. In general, the levels of PAHs and HAs quantified were low. The storage (9days) promoted higher formation of PAHs in control patties without increase of HAs...
November 15, 2016: Meat Science
Renata Costa de Miranda, Eduardo S Paiva, Silvia Maria Suter Correia Cadena, Anna Paula Brandt, Regina Maria Vilela
OBJECTIVES: The present study aimed to describe the antioxidant dietary intake of patients with fibromyalgia and explore the association of the results with glutathione status, pain, quality of life, and socioeconomic status. METHODS: 38 fibromyalgic female patients and 35 female controls (mean age = 48.6 ± 8.1 and 47.6 ± 10.0 years, respectively) were evaluated. The number of tender points, pain threshold, quality of life, physical activity, socioeconomic status, nutritional status, intake of antioxidant micronutrients and foods with high total antioxidant capacity, and total salivary glutathione were evaluated...
November 21, 2016: International Journal for Vitamin and Nutrition Research. Journal International de Vitaminologie et de Nutrition
Mariette El Khoury, Hugo Campbell-Sills, Franck Salin, Erwan Guichoux, Olivier Claisse, Patrick M Lucas
: Understanding the mechanisms behind the typicity of regional wines inevitably brings attention to microorganisms associated to its production. Oenococcus oeni is the main bacterial species involved in wine and cider making. It develops after the yeast-driven alcoholic fermentation and performs the malolactic fermentation, which improves the taste and aromatic complexity of most wines. Here we have evaluated the diversity and specificity of O. oeni strains in six regions. 235 wines and ciders were collected during spontaneous malolactic fermentations and used to isolate 3,212 bacterial colonies...
November 18, 2016: Applied and Environmental Microbiology
Meijing Zhao, Shuwen Liu, Ling He, Yu Tian
Here, we present the draft genome sequence of Lactobacillus plantarum XJ25, isolated from Chinese red wine that had undergone spontaneous malolactic fermentation, which consists of 25 contigs and is 3,218,018 bp long.
November 17, 2016: Genome Announcements
Manuel Cabrera-Bañegil, María Del Carmen Hurtado-Sánchez, Teresa Galeano-Díaz, Isabel Durán-Merás
The potential of front-face fluorescence spectroscopy combined with second-order chemometric methods was investigated for the quantification of the main polyphenols present in wine samples. Parallel factor analysis (PARAFAC) and unfolded-partial least squares coupled to residual bilinearization (U-PLS/RBL) were assessed for the quantification of catechin, epicatechin, quercetin, resveratrol, caffeic acid, gallic acid, p-coumaric acid, and vanillic acid in red wines. Excitation-emission matrices of different red wine samples, without pretreatment, were obtained in front-face mode, recording emission between 290 and 450 nm, exciting between 240 and 290 nm, for the analysis of epicatechin, catechin, caffeic acid, gallic acid, and vanillic acid; and excitation and emission between 300-360 and 330-400nm, respectively, for the analysis of resveratrol...
April 1, 2017: Food Chemistry
Gulyaim N Sagandykova, Mereke B Alimzhanova, Yenglik T Nurzhanova, Bulat Kenessov
Parameters of headspace solid-phase microextraction, such as fiber coating (85μm CAR/PDMS), extraction time (2min for white and 3min for red wines), temperature (85°C), pre-incubation time (15min) were optimized for identification and quantification of semi-volatile additives (propylene glycol, sorbic and benzoic acids) in wines. To overcome problems in their determination, an evaporation of the wine matrix was performed. Using the optimized method, screening of 25 wine samples was performed, and the presence of propylene glycol, sorbic and benzoic acids was found in 22, 20 and 6 samples, respectively...
April 1, 2017: Food Chemistry
Juliana Milheiro, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M Nunes
Brettanomyces/Dekkera produces 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from hydroxycinnamic acids that affect the wine aroma and overall quality. A simple, cheap, fast and reliable quantitation method is needed for routine quality control of wines. In this work a simple method based on one simple liquid-liquid extraction with pentane/diethyl ether (2:1) and analysis by GC-MS allow to obtain very good recoveries (98-102%) and low quantification limits (24 and 11μg/L for 4-EP and 4-EG, respectively), well below the sensory threshold for these volatile phenols and with an adequate measurement uncertainty: 70, 1...
October 27, 2016: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
Viktoria Schwarz, Katrin Bachelier, Stephan H Schirmer, Christian Werner, Ulrich Laufs, Michael Böhm
No abstract text is available yet for this article.
November 17, 2016: American Journal of Medicine
María José Jara-Palacios, Dolores Hernanz, María Luisa Escudero-Gilete, Francisco J Heredia
The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered...
November 12, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Ming Xu, Junpeng Ren, Runcai Miao, Zongquan Zhang
We present a method of nonintrusive measurement of the refractive index of a liquid in a glass cuvette, which uses some optical properties of the cuvette wall and the principle of total internal reflection. By coating a transmission-scattering paint layer on the outer surface of the cuvette, we transform an incident laser beam into a transmitted scattered light. When the transmitted scattered light reaches the interface between the container wall and the liquid inside, the light beams satisfying the condition of total internal reflection are reflected to the coating layer, automatically forming a circular dark pattern that is related to the refractive index of the liquid...
October 1, 2016: Applied Optics
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, Jose Antonio Suárez-Lepe
Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins...
October 31, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
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