An overview of innovations in analysis and beneficial health effects of wine polyphenols.
ABSTRACT Polyphenols are natural compounds that show a wide spectrum of biological actions potentially beneficial for the human health. Wine is an alcoholic beverage that contains a large amount of polyphenols extracted from grapes during the processes of vinification. These molecules are associated with anticancerogenic, antidiabetic, neuroprotective, hormonal, antimicrobial, cardioprotective, and other health effects of wine. The present review provided an overview of well know and recent achievement in analytical methodology for the analysis of polyphenols in wine, and their biological activities.
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ABSTRACT: Sausage or carrot – spoilt for choice. As far as healthy food is concerned, it cannot be categorized simply as “good” or “bad” since its effect on health depends mainly on the amount and method consumed. Today's recommendations include a diversified diet, a diet which targets energy-balance and provides all nutrients necessary. Living in an affluent society aggravates healthy choices because of a constantly available, large assortment of food items. In general, the way food is prepared these days has changed a lot: mainly, the energy content has constantly increased, while the fiber and natural micronutrient concentrations decreased. Food items with a high energy yield, containing a lot of fat and sugar, affects our energy balance, which may lead to diseases of affluence such as type 2 diabetes, cardiovascular diseases, and some kinds of tumors.Therapeutische Umschau 02/2013; 70(2):103-108.
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ABSTRACT: BACKGROUND: Moderate alcohol consumption is largely believed to be cardioprotective, while red wine is hypothesized to offer benefit in part due to the proangiogenic and antioxidant properties of polyphenols. We investigated the cardiovascular effects of both red wine and vodka in a swine model of endothelial dysfunction. METHODS: Twenty-seven male Yorkshire swine fed a high-fat/cholesterol diet were divided into three groups and received either no alcohol (Control), red wine, or vodka. After 7 wk, myocardial perfusion was measured, and ventricular tissue was analyzed for microvascular reactivity and immunohistochemical studies. RESULTS: There were no differences in myocardial perfusion, in arteriolar or capillary density, or in VEGF expression among groups. Total protein oxidation as well as expression of superoxide dismutase-1 and -2 and NADPH oxidase was decreased in both treatment groups compared to controls. Endothelium-dependent microvessel relaxation, however, was significantly improved only in the red wine-supplemented group. CONCLUSIONS: Supplementation with both red wine and vodka decreased oxidative stress by several measures, implicating the effects of ethanol in reducing oxidative stress in the myocardium. However, it was only in the red wine-supplemented group that an improvement in microvessel function was observed. This suggests that a component of red wine, independent of ethanol, possibly a polyphenol such as resveratrol, may confer cardioprotection by normalizing endothelial dysfunction induced by an atherogenic diet.Journal of Surgical Research 06/2012; · 2.02 Impact Factor