Polyphenol Extracts from Red Wine and Grapevine: Potential Effects on Cancers

Abstract

Wine has been popular worldwide for many centuries and currently remains an important component of our diet. Scientific interest in wine and its health effects has grown considerably since the 1990s with the emergence of the “French Paradox” concept, correlating moderate wine consumption, a characteristic of the Mediterranean diet, and low incidence of coronary heart diseases. Since then, the positive effects on health, health promotion, disease prevention, and disease prognosis of moderate wine consumption, in particular red wine, have been attributed to its polyphenolic compounds such as resveratrol, quercetin, and other flavonoids acting as antioxidants. Several epidemiological, in vivo and in vitro, studies have reported that moderate red wine or red wine polyphenolic extract consumption may be active in the prevention and treatment of chronic diseases such as cardiovascular disease, metabolic syndrome, degenerative pathologies, and cancer. The aim of this review is to summarize the current findings about the effects of red wine polyphenols on cancer and to discuss how the polyphenolic composition of red wine may influence its chemopreventive properties.

Polyphenols in Alzheimer’s Disease and in the Gut–Brain Axis

“…The key structural feature of the radicals formed from the polyphenolic antioxidants is the extended conjugation of the unpaired electron, and thereby enhanced stability. This enables polyphenolic compounds to display There are many natural sources of polyphenols, including fruits, vegetables, grains, nuts, and seeds [9][10][11][12][13][14]. Some of the most common forms of naturally occurring polyphenols include flavonoids, tannins, phenolic acids, lignans, and stilbene moiety-containing polyphenols, such as resveratrol ( Figure 1).…”

Antidiabetic Properties of Curcumin I: Evidence from In Vitro Studies

“…Polyphenols have been established to have antioxidant properties [22] and possess a variety of other specific biological effects. Therefore, these components have the potential to prevent diseases through mechanisms that are dependent and independent of their antioxidant properties [23][24][25].…”

Antidiabetic Properties of Curcumin II: Evidence from In Vivo Studies

“…Polyphenols have been established to have antioxidant properties [17] and to possess a variety of other biological effects such as regulating enzymes [18][19][20]. Therefore, they may prevent diseases through mechanisms that are both dependent and independent of their antioxidant properties [18][19][20].…”