Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review

Nemzer, Boris; Kalita, Diganta; Yashin, A. Ya.; Yashin, Ya. I.

doi:10.3390/beverages8010001

Cited by 42 publications

(30 citation statements)

References 146 publications

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“…The use of red wine contributed to a statistically significant lower content of hydroperoxides and malonaldehyde (MDA) in the finished sausages (samples SD25 and SD50), (p < 0.05), compared to the wine-free sample (Figure 1). These data correlate well with the antioxidant activity against free radicals reported for polyphenols (Nemzer et al, 2022). Slower lipid oxidation after addition of 5% red wine to the sausage batter was also observed by Feng et al (2018), who, however, found accelerated lipid oxidation in the manufacture of a type of uncured frankfurter when the wine quantity was increased to 10% (v/w).…”

Section: Lipid Oxidation Analysissupporting

confidence: 86%

Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety

2022

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The use of strategies aimed at the improvement of the quality and safety of dry fermented meat products through a scientific re-assessment of some original ingredients in their formulations, one of them being wine, is an approach strongly supported by consumers. The aim of the present study was to determine and evaluate the effect of red wine from the Cabernet Sauvignon variety in combination with a starter culture including Pediococcus pentosaceus and Staphylococcus carnosus ssp. on the quality characteristics of a dry sausage. The experiments were made using three groups of samples formulated with 25 mL and 50 mL of wine per kg of meat. The effect of the wine addition on the physicochemical and microbiological changes and the texture and sensory properties of the finished product was investigated. A trend to a faster decrease in the a w and residual nitrite values was observed in the wine-containing samples. The highest hardness values were recorded through texture profile analysis in the wine-free samples, and the lowest values in samples with 50 ml of wine per kg of meat. The increase in the wine quantity from 25 to 50 mL led to lower sensory scores given to colour compared to the control sample.

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Section: Lipid Oxidation Analysissupporting

confidence: 86%

Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety

2022

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“…Wine is produced by fermentation with fresh grape or grape must, which is carried out by yeasts via the consumption grape sugars, subsequently producing ethanol and CO 2 [ 98 ]. A variety of other substances, such as organic acids, polysaccharides and polyphenols, are also produced or transported from grape in the processes of the wine production, storage and maturation, some of which are responsible for the sensory properties (such as flavor, color and taste) and health benefits of wine [ 99 ]. Many health benefits of wine are attributed to resveratrol, which is mainly found in grape skins and enters into wine through maceration and fermentation.…”

Section: Applications Of Grape In the Food Industrymentioning

confidence: 99%

Bioactive Compounds, Health Benefits and Food Applications of Grape

Zhou

Xiong

et al. 2022

Foods

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Grape (Vitis vinifera L.) is one of the most popular fruits worldwide. It contains various bioactive compounds, such as proanthocyanidins, anthocyanins, flavonols, phenolic acids and stilbenes, the contents of which could vary considerably in grape skin, pulp and seed. Many studies have revealed that grape possesses a variety of health benefits, such as antioxidant, anti-inflammatory, gut-microbiota-modulating, anticancer and cardioprotective effects. Grape is eaten as fresh fruit and is also used as raw material to produce various products, such as wine, grape juice and raisins. Moreover, the byproducts of grape, such as grape pomace and grape seed, have many applications in the food industry. In this paper, the bioactive compounds in grape are briefly summarized based on literature published in recent years. In addition, the health benefits of grape and its bioactive components are discussed, with special attention paid to the underlying mechanisms. Furthermore, the applications of grape in the food industry are elucidated, especially the applications of grape pomace and grape seed. This paper can contribute to understanding the health benefits and mechanisms of grape and its bioactive compounds, as well as the promotion of the use of grape in the food industry.

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“…Nowadays, it is a generally accepted premise that moderate and regular consumption of red wine might be the key to the prevention of cardiovascular, oncological and neurodegenerative diseases, type 2 diabetes and other chronic diseases [ 106 ]. However, winemaking by-products present a much higher total content of anthocyanins, stilbenes, and flavanols, being much more effective in antioxidant therapy than wine itself [ 107 ].…”

Section: Potential Uses Of Grapevine Waste-derived Products In Biomed...mentioning

confidence: 99%

“…Thus, flavonoids from grape pomace can decrease the production of RONS (reactive oxygen species and nitrogen) by inhibiting the enzymes that produce them, in particular NOX4 (NADPH oxidase 4), eNOS (endothelial nitric oxide synthase), COX2 (ciclooxigenase 2) and SOD1 and 2 (superoxide dismutase 1 and 2), upregulating NF-κB (nuclear factor-kappa B) and downregulating Nrf2 (nuclear factor erythroid 2-related factor 2) pathways [ 109 ]. Enzymatic grape pomace extracts can adapt, in vitro, the transcription of 7α-hydroxylase cholesterol and 27-hydroxylase sterol [ 110 ], and ex vivo tests in Wistar rats show lowering levels of VLDL cholesterol and triacylglycerol [ 106 ]. Ulcerative colitis, induced by acetic acid, showed ulceration, edema and erosions to the colon in laboratory mice.…”

Section: Potential Uses Of Grapevine Waste-derived Products In Biomed...mentioning

confidence: 99%

Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds

et al. 2022

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Wine production is one of the most critical agro-industrial sectors worldwide, generating large amounts of waste with negative environmental impacts, but also with high economic value and several potential applications. From wine shoots to grape pomace or seeds, all of the wastes are rich sources of bioactive compounds with beneficial effects for human health, with these compounds being raw materials for other industries such as the pharmaceutical, cosmetic or food industries. Furthermore, these compounds present health benefits such as being antioxidants, supporting the immune system, anti-tumoral, or preventing cardiovascular and neural diseases. The present work aims to be a critical discussion of the extraction methods used for bioactive compounds from grapevine waste and their beneficial effects on human health.

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Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review

Cited by 42 publications

References 146 publications

Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety

Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety

Bioactive Compounds, Health Benefits and Food Applications of Grape

Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds

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