Reduction in the direct‐acting mutagenic activity of red wine by treatment with polyvinylpolypyrrolidone

Fluss, Larry; Nguyen, Tai D.; Ginther, Charles; Leighton, Terrance

doi:10.1080/09571269008717855

Cited by 6 publications

(3 citation statements)

References 32 publications

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“…On the contrary, experiments suggest that quercetin possesses several established anticarcinogenic activities (see Fluss et al, 1990). Mutagenic test systems may contain the components and conditions', namely freely available iron and copper, required for efficient autoxidation of quercetin, dismutation of superoxide and production of hydroxyl radicals, and also provide easy access for hydroxyl radicals to DNA, such that mutagenicity is observed.…”

Section: Discussionmentioning

confidence: 96%

Distribution of mutagenic activity in aperitif, fruit and dessert wines

Nguyen¹,

Fluss²,

Ginther³

et al. 1990

Journal of Wine Research

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Forty-nine fortified wines, dessert wines, aperitifs and fruit wines were tested for mutagenicity using a standardised Ames test system in the presence or absence of S9 rat liver homogenate and faecalase. In general, little or no mutagenic activity was detected in the samples of aperitifs, sherries, madeiras, marsalas, dessert wines, most ports and most fruit wines. Thirty-seven of the beverage samples contained mutagenic activity equivalent to less than 1 mg quercetin l -1 under all test conditions. The beverages possessing higher direct-acting mutagenic activity included one fruit wine made from raspberries, and wine beverages made from red grapes, including black muscat dessert wines, ports and a sangria. Treatment of concentrated wine beverage samples with S9 and faecalase, or S9 alone, generally had little effect on mutagenic activity, but increases of up to 1.7 mg equivalents of quercetin l -1 were observed in specific samples.

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Section: Discussionmentioning

confidence: 96%

Distribution of mutagenic activity in aperitif, fruit and dessert wines

Nguyen¹,

Fluss²,

Ginther³

et al. 1990

Journal of Wine Research

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show abstract

“…At that time of the evolution of organic winemaking, the future that organic, sustainably produced wine would have played upon the demand of today's consumers for organic wine products, and the relationship and importance organically produced grapes would have upon the environment were only beginning to be addressed. Wine chemistry, however, was the predominant focus of the journal's early wine research topics addressing subjects including aperitifs, fruit and dessert wines (Nguyen et al, 1990), minerals and water supply (Hancock and Price, 1990) and chemicals (Fluss et al, 1990).…”

Section: The Evolution Of Wine Researchmentioning

confidence: 99%

The evolution of wine research

Bonn

Cho

2018

IJCHM

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Purpose Wine as a research topic continues to address a plethora of diverse contexts. In consideration of this scope and abundance of wine literature, this study aims to provide guidance for future meaningful contributions to this existing body of wine knowledge through a comprehensive scholarly review. Design/methodology/approach A total of 22 wine business, hospitality and tourism journals were selected and used to identify 739 refereed articles addressing wine-related topics over a 26-year period from 1990 to 2015. This was segmented using five wine research time frames, which were then separately investigated using content analysis and keyword network analysis. Findings Results support the importance for continued refinement of certain research areas to add understanding to wine research. In particular, the topics of marketing and tourism pertaining to wine research have fragmented into much more specialized sub-segments over this 26-year period. Research limitations/implications Limitations include generalizability of findings because of the study’s use of 22 journals, along with the selected 26-year period. Future research should examine other time periods using other publications in peripheral and in non-related areas to seek topics potentially and inadvertently overlooked by this process. Significant topics and trends regarding wine research were identified and classified according to time periods. Information has been provided for future directions and new research agendas. Originality/value Based upon an examination of time periods segmented by half-decades, keyword network analysis was used to explore wine research trends. Using keyword network analytics, this method for identifying networks between key words produced findings that have brought the literature regarding wine research to a current status allowing academics to gain insights into potential direction for future research needs.

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“…Flavonoids have been shown to possess various mechanisms of action, some directly quenching free radicals, others increasing the level of endogenous antioxidants, such as glutathione, whereas others prevent the infl ux of calcium ions associated with oxidative stress (Ishige et al, 2001). For example, PVPP (polyvinylpolypyrrolidone) markedly reduces quercetin content (Fluss et al, 1990). Their content depends partially on the duration of skin contact and the type of fi ning.…”

Section: Antioxidant Effectsmentioning

confidence: 99%

Wine and Health

Jackson¹

2008

Wine Science

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Reduction in the direct‐acting mutagenic activity of red wine by treatment with polyvinylpolypyrrolidone

Cited by 6 publications

References 32 publications

Distribution of mutagenic activity in aperitif, fruit and dessert wines

Distribution of mutagenic activity in aperitif, fruit and dessert wines

The evolution of wine research

Wine and Health

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