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Books > Health, Home & Family > Mind, body & spirit > Alternative therapies, healing & health
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Red Wine & Health (Hardcover)
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Red Wine & Health (Hardcover)
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The book revises the principal strategies for the characterisation
of red wines based on compositional profiles of biogenic amines as
a source of information. Special attention is paid to toxicological
and organoleptic repercussions associated with the presence of
these natural components of wines. This book also aims to
characterise the red wine through dielectric parameters. An
overview of the basics of the dielectric properties of materials,
specifically in foods is also presented. Phenolic compounds in
wines, especially in red wines, possess strong antioxidant activity
in vitro. Phenolic compounds, obtained in red wine, are natural
constituents of grapes and wines. They have the largest effect in
decreasing atherosclerosis by both hypolipemic and antioxidant
mechanisms. Thus, phenolics show a positive effect on human health
and they may cause an increase of antioxidant activity of blood
plasma. In this book, the effect of total phenolics [TP], total
anthocyanins [TA] on the antioxidant activity [AA] is discussed.
Furthermore, the applications of the different analytical methods
that have been developed so far for the analysis of natural
antioxidants in red wine are discussed, such as high-performance
liquid chromotography (HPLC), gas chromatography (GC), and
capillary electrophoresis (CE). Also, the agents influencing the
phenolic profiles of red wine are overviewed. Wine safety and
healthiness depend on the interactions among various factors,
several of which of microbial origin. This book explores scientific
knowledge on the microbial role in the healthiness and safety
enhancement of red wines, by proposing a specific selection of
microbial starters. Furthermore, the growth and metabolism of
lactic acid bacteria (LAB), which are essential in the quality of
many fermented beverages like cider and wine, are discussed. In
addition to malic acid, some other organic acids, sugars and carbon
sources may be utilised by LAB modifying the sensory quality of
these products. In fruit juice and related product, for example,
they are considered spoilage microorganisms. Sulphur dioxide (SO2)
is one of the most debated chemical components used in enology. Its
important antioxidant, preservative and antiseptic properties are
indispensable for the health, stability and quality of wine. Flow
injection analysis offers great potentials on the field of
automation in terms of high sampling rate, precision, accuracy and
cost effectiveness. This book reviews automated flow injection
methods for the determination of sulphur dioxide in wines. Moderate
wine intake could play a protective role in several systems,
including cardiovascular, digestive and neuroendocrine ones. Since
the description of the French paradox, many beneficial effects of
red wine have been described, namely those linked to cardiovascular
disease protection. The most recent findings regarding the effects
of red wine or its components on the adipose tissue are reviewed.
In addition, it has been shown that red wine polyphenolics causes
substantial falls in blood pressure, thus improving endothelial
function and decreasing oxidative stress. These studies on vascular
endothelium are also looked at. The main component considered
responsible for the reduced risk of death in alcoholic beverages is
ethanol. This book reviews the data generated to date on the amount
of phenolic compounds necessary to elicit certain cardioprotective
effects. This data may have implications for national alcohol and
dietary guidelines, for medical practitioners who 'prescribe' daily
moderate wine consumption, as well as for the wine industry per se
redeveloping healthier wine styles and types.
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