Natural antioxidants in grapes and wines

Kanner, Joseph; Frankel, E. N.; Granit, Rina; German, Bruce; Kinsella, John E.

doi:10.1021/jf00037a010

Cited by 431 publications

(253 citation statements)

References 31 publications

(39 reference statements)

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“…Dani et al (2007) found that the juice of purple and white organic grapes contained statistically higher amounts of vitamin C. Mulero et al (2010), in contrast, reported no changes in Monastrel grapes. However, the total phenolic contents of the cultivars studied here showed comparable results to previous studies, such as that of Kanner et al (1994), who studied the seedless table grapes, and Revilla et al (1995), who studied white and red grapes.…”

Section: Resultssupporting

confidence: 88%

“…Similar results have also been shown in several other studies. Kanner et al (1994) found that three seedless table grape cultivars ('Thompson Seedless', 'Flame Seedless' and 'Black Seedless') contained 260, 850 and 920 mg per kg of total phenolics respectively. Cantos et al (2002) reported varietal differences in the polyphenol profiles of seven table grape cultivars, ranging between 114.9 (cv.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Cultural Practices on Total Phenolics and Vitamin C Content of Organic Table Grapes

İs̨çi

Gökbayrak

Keski̇n

2015

SAJEV

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The total phenolic and vitamin C contents of organic table grapes were determined by spectrophotometry and HPLC, respectively, after several quality-increasing treatments were applied at véraison for two growing seasons. Cane girdling and cluster-berry thinning resulted in different responses in the cultivars. 'Red Globe' generally was found to produce the lowest quantity of total phenolics in the berries, while 'Trakya Ilkeren' was the cultivar that accumulated the highest phenolics. Vitamin C accumulation in the berries was also affected by the treatments. The effect of the treatments was inconclusive in 'Buca Razakısı'. The application of both girdling and thinning caused more accumulation of vitamin C in the 'Alphonse L.' and 'Trakya Ilkeren' berries.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Effects of Cultural Practices on Total Phenolics and Vitamin C Content of Organic Table Grapes

İs̨çi

Gökbayrak

Keski̇n

2015

SAJEV

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“…Antioxidant activity on the other hand also involves NO binding to the heme ferrous ion forming nitrosomyoglobin and to other non-heme iron proteins preventing pro-oxidant iron release (e.g. from the porphyrin) (Morrissey and Tichivangana, 1985) during an attack of H 2 O 2 or hydroperoxides (Kanner et al, 1994). The importance of the latter mechanism is suggested by the antioxidant effect of the isolated cured meat pigment in the absence of nitrite (Shahidi and Pegg, 1992).…”

Section: The Curing Processmentioning

confidence: 99%

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

161

103

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Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an indepth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.

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“…The importance of plants as natural sources of phenolics is supported by epidemiological studies, which generally link the consumption of polyphenols with a reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. Furthermore, these metabolites show other interesting biological properties, such as anti-inflammatory, antioxidant, antiviral and antimicrobial activities [4][5]. Interest in the antimicrobial properties of phenolics is strengthened by suggestions that they affect the behaviour of pathogenic bacteria in foods derived from plants; indeed, their use as natural additives in food industry is increased since last years [6].…”

Section: Introductionmentioning

confidence: 99%

Biochemical Characteristics, Antimicrobial and Mutagenic Activity in Organically and Conventionally Produced Malus domestica, Annurca

Fratianni¹,

Sada²,

Cipriano³

et al. 2007

TOFSJ

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Abstract:Total polyphenols content and a partial phenolics composition from pulp and peel of organically and conventionally produced Malus domestica, Annurca were investigated. Furthermore, the antimicrobial effect of these compounds against useful and pathogen microorganism was examined. Finally, their mutagenic activities were evaluated. Organically grown apples showed a greater content of polyphenols, both into the pulp and the peel. The distribution of polyphenols was different between the two types of fruit, the organic fruit showing a more concentration of them, mainly into the peel extracts. The antimicrobial activity was also different: the conventionally produced samples showed a good inhibitory effect against Bacillus cereus, the organic peel revealed in addition a good inhibitory effect against Escherichia coli 0157:07. The results demonstrated a probable relationship between the phenolic composition and distribution in the extracts and the antimicrobial effect. The Ames test did not reveal the presence of an evident mutagenic activity in the conventional extracts. The antimutagenic activity was more evident in the organic extracts.

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Natural antioxidants in grapes and wines

Cited by 431 publications

References 31 publications

Effects of Cultural Practices on Total Phenolics and Vitamin C Content of Organic Table Grapes

Effects of Cultural Practices on Total Phenolics and Vitamin C Content of Organic Table Grapes

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Biochemical Characteristics, Antimicrobial and Mutagenic Activity in Organically and Conventionally Produced Malus domestica, Annurca

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