Grape red wine

Potential use bitter almond, cherry, grape, red wine, apple pip, apricot kernel, peach kernel, plum, vanilla, pistachio... 

Resveratrol (grape, red wine) HL-60 human leukemia cell line, SHEP neuroblastoma cells Release of cytochrome c from mitochondria, activation of caspases, induction of p53-dependent transcriptional activation sensitizes TRAIL-induced apoptosis decreases in survivin, increases in Smac/DIABLO [155,156]... 

Anthocyanidins Cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin Red, blue, and purple berries red and purple grapes red wine... 

Wine. The earliest known wines were made in Iran about 5400—5000 BC (25). The species of grape used is unknown and may have been either the wild grape Fitis viniferus sylvestris or a cultivated precursor of the modem wine grape V. viniferus viniferus. The source of the yeast used, and the procedures used are completely unknown. In modem times, grapes (about 21—23% sugar) are pressed the liquid must is either separated and allowed to settle for 1—2 days (for white wines) before inoculation with yeast, or the whole mass is dkectly inoculated with yeast (for red wines). In either case, while the initial fermentation takes place, the carbon dioxide formed by fermentation excludes ak and prevents oxidation. White wines are transferred to a second fermentor (racked) near the end of fermentation and kept isolated from the ak while solids, including yeast, settle out, a process that requkes about six... 

Revilla, 1. et al.. Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection, J. Chromatogr. A, 847, 83, 1999. 

A red wine was obtained from Carignan noir grapes Vitis vinifera) harvested in 1991 at the INRA-Pech Rouge Experimental Station. Mature grapes were stemmed and crushed before fermentation (7 days at 28 °C) in presence of total grape berry cell wall material. The insoluble material was finally eliminated by pressing, 5 g/hL SO2 was added and the obtained red wine stored at 12°C. 

Kampa et al. made the interesting observation that protocatechuic acid, which is found in grapes and red wine from Vitis vimfera (Vitaceae), showed a time- and dose-dependent inhibitory effect on cell growth of T47D human breast cancer cells at low concentrations (108). The phenolic compound is a potent inhibitor of topoisomerase I (109). The plant likely contains some germanacrolides because these sesquiterpenes are known... 

The complexity of wine composition is a central reason for the vast variety of wines in the marketplace. In addition to water and ethanol, the major components, a variety of organic acids as well as metal ions from minerals in the skin of the grape are present. Initially, all of these substances remain dissolved in the bottled grape juice. As the fermentation process occurs, the increasing alcohol concentration in the wine alters the solubility of particular combinations of acid and metal ions. Unable to remain in solution, the insoluble substances settle as crystals. Since the process of red-wine making involves extended contact of the grape juice with the skins of the grapes (where the minerals are concentrated), wine crystals are more common in red wines than in white wines. 

Berries, such as blueberries, bilberries, and black currants, are the main sources of cyanidin, delphinidin, malvidin, peonidin, and petunidin. Malvidin is the characteristic anthocyanidin of red grape and red wine. Plums, cherries, and red cabbage are rich in... 

Proanthocyanidins (PAs), also known as condensed tannins, are oligomeric and polymeric flavan-3-ols. Procyanidins are the main PAs in foods however, prodelphinidins and propelargonidins have also been identified (Gu and others 2004). The main food sources of total PAs are cinnamon, 8084 mg/100 g FW, and sorghum, 3937 mg/100 g FW. Other important sources of PAs are beans, red wine, nuts, and chocolate, their content ranging between 180 and 300 mg/100 g FW. In fruits, berries and plums are the major sources, with 213.6 and 199.9 mg/100 g FW, respectively. Apples and grapes are intermediate sources of PAs (60 to 90 mg/100 g FW), and the content of PAs in other fruits is less than 40 mg/100 g FW. In the majority of vegetables PAs are not detected, but they can be found in small concentrations in Indian squash (14.8 mg/ 100 g FW) (Gu and others, 2004 US Department of Agriculture, 2004). 

Some structural changes of the native flavonoids occur during wine conservation, and one of the most studied of those changes concerns red wine color evolution, called wine aging. It has been demonstrated that as a wine ages, the initially present grape pigments slowly turn into new, more stable red pig-... 

Figure 19 presents results of PCL examination of wines, grape skins, and grape pips. The very low antioxidant capacity of white wine is obviously related to the technology of its manufacturing it is prepared from pure juce without grape skins and pips, in contrast to red wine. The dependency of ACW on the storage time of red wine is depicted in Figure 20. White wine is stable in this sense.

Recently, the possible synergistic interaction between flavonoids has been thoroughly discussed in connection with the cardioprotective effect of red wine and purple grape juice. 

The amounts of analytes are compiled in Table 2.74. The results indicated that the concentration of polyphenols in red wines depends on both the grape variety and on the exogenous factors. The validation parameters of the method were good, the recoveries were in each case over 98 per cent, the coefficients of variation were between 1.3 per cent and 4.3 per cent, and the limit of detection ranged from 10/rg/l to 0.1mg/l. It was stated that the method is suitable for the determination of silbene compounds and quercetin in red wines [194],... 

A similar RP-HPLC method was developed and employed for the separation and quantitative determination of nine anthocyanins in red grape cultivars and red wines. Analysis... 

E. Revilla, E. Garcia-Beneytez, F. Cabello, G. Martin-Ortega and J.-M. Ryan, Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. J. Chromatogr.A 915 (2001) 53-60. 

Polyphenols and flavonoids present in red wine and grape juice, fruits and vegetables, have potent antioxidant activity, which may slow down oxidative modification of LDL, and their subsequent toxicity (Wedworth and Lynch, 1995). Phenolic compounds exert cytoprotection on vascular cultured cells by inhibiting the calcium rise and subsequent oxidized LDL-mediated cell death (Vieira et al, 1998). These compounds may play a role in the relatively low level of coronary heart disease in Prance ( Fnench Paradox ) and other Mediterranean countries (Renaud and Ruf, 1994). 

Resveratrol is another type of polyphenol, a stilbene derivative, that has assumed greater relevance in recent years as a constituent of grapes and wine, as well as other food products, with antioxidant, anti-inflammatory, anti-platelet, and cancer preventative properties. Coupled with the cardiovascular benefits of moderate amounts of alcohol, and the beneficial antioxidant effects of flavonoids, red wine has now emerged as an unlikely but most acceptable medicinal agent. 

Flavonoids (sensu largo, i.e., including flavanoids) are important components of grapes and essential to wine quality. They are responsible for the color and astringency of red wines as well as for the yellow hue of oxidized white wines, and are also involved in the development of... 

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