Wine phenolics

CARBONNEAU M-A, LEGER c L, MONNIER L (1997) Supplementation with wine phenolic compormds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu -oxidizability possible explanation by phenolic location, European Journal of Clinical Nutrition, 51, 682-90. 

TEissEDRE, p L and LANDRAULT N (2000) Wine phenolics contribution to dietary intake and bioavailability, Food Res Int, 33, 461-7. 

The newly developed monolithic-type column has also found application in the HPLC determination of wine phenolics. Red wine samples were filtered and injected into the column without any other pretreatment. Separations were performed in an ODS monolithic column (100 X 4.6mm i.d.) at 30 1°C. Solvent A was methanol-double-distilled water (2.5 97.5, v/v) at pH 3 with H3P04, and solvent B consisted of methanol-double-distilled water (50 50, v/v) at pH 3 with H3P04. Conditions of gradient elution were as follows 0-lQmin 100... 

Wine Phenolics (mg/1) Gallic acid (qg/ml) Rutin (jUg/ml) Trans- resveratrol (qg/ml) Quercetin (Ug/ml)... 

M. Castellari, E. Sartini, A. Fabiani, G. Arfelli and A.Amati, Analysis of wine phenolics by high-performance liquid chromatography using a monolithic type column. J. Chromatogr.A 973 (2002) 221-227. 

Koundouras, S. Marinos, V. Gkoulioti, A. Kotseridis, Y. van Leeuwen, C. Influence of Vineyard Location and Vine Water Status on Fruit Maturation of Nonirrigated Cv. Agiorgitiko (Vitis vinijera L.). Effects on Wine Phenolic and Aroma Components. J. Agric. Food Chem. 2006, 54, 5077-5086. 

Salagoity-Auguste, M.H. and Bertrand, A., Wine phenolics — analysis of low molecular weight components by high performance liquid chromatography, J. Set Food Agric., 35, 1241, 1984. 

Lamuela-Raventos, R. and Waterhouse, A.L., A direct HPLC separation of wine phenolics. Am. J. EnoL Vitic. 45, 1, 1994. 

In a prospective study of 3454 men and women (age 55 years and older), a significant inverse association between the intake of catechin-rich tea and radiographically quantified aortic atherosclerosis was found [200], Similarly, inverse association between the consumption of red wine and CHD mortality (French paradox) have been suggested [201]. This beneficial effect of red wine may be due to the antioxidant ability of the wine phenolics to inhibit the oxidation of LDL to an atherogenic form [202],... 

Studies have shown that many phenolic substances of grapes and wine may possess some antibacterial properties (146, 147, 148). For an extensive review and discussion pertaining to the bactericidal effect of grape and wine phenolics, see Ref. 122. 

Singleton, V.L. 1988. Wine phenols. In Wine Analysis (H.F. Linskens, and J.F. Jackson, eds.) pp. 173-218. Springer-Verlag, Berlin. 

Somers, T.C. and Ziemelis, G. 1980. Gross interference by sulphur dioxide in standard determinations of wine phenolics. J. Sci. Food Agric. 31 600-610. 

However, due to the artifacts resulting from oxidation, hydrolysis of esters or ethers, or isomerization of phenolics during pretreatment of wines, as well as due to the low recovery rates of some phenolics, analysis of wine phenolics via direct injection of the filtered wine into the chromatographic column is often selected (80,82-84). For the red wine and musts (80), which were injected directly into the HPLC without sample preparation, a ternary-gradient system was often employed for phenolic compounds. Twenty-two phenolic compounds, including 10 anthocyanins, were analyzed from red wine. The separation of cinnamic acid derivatives (313 nm),... 

JP Roggero, S Coen, P Archier. Wine phenolics optimization of HPLC analysis. J Liquid Chro-matogr 13 2593-2603, 1990. 

JP Roggero, P. Archier, S Coen. Wine phenolic analysis via direct injection enhancement of the method. J Liquid Chromatogr 14 533-538, 1991. 

JP Roggero. Wine phenolic analysis via direct HPLC injection. Am Lab (Jan) 12D-12G, 1997. 

The effects of wine and its polyphenol constituents on early indicators of coronary heart disease such as elevated levels of plasma lipids, platelets and serum antioxidant activity were discussed in a review by Cooper et al. (2004). This review also addressed whether the polyphenols or alcohol are responsible for the beneficial effects of wine on cardio-vascular health. The authors conclude that red wine polyphenols have little effect on plasma lipid concentrations, but that wine consumption reduces the susceptibility of low-density lipoprotein (LDL) cholesterol to oxidation and increase serum antioxidant capacity. These effects, however, do depend on the amount of wine that is consumed and the period of supplementation. It was suggested that specific polyphenols appear to have endothelium-dependent vaso-relaxing abilities. Red wine phenolics also have an inhibitory effect on platelet aggregation. Evidence suggests that alcohol has a positive synergistic effect with wine polyphenols on some atherosclerosis risk factors. Thus, evidence that wine drinking is beneficial for cardiac health appears positive. 

Resveratrol has also been reported to offer protection against cardiovascular disease, such as coronary heart disease. The effects of resveratrol on factors implicated in the development of coronary heart disease - human platelet aggregation and the synthesis of eicosanoids (lipids) from arachidonate by platelets - were investigated and compared with the actions of other wine phenolics - catechin (1.39), epicatechin (7.18a), and quercetin (1.43) - and the antioxidants a-tocopherol (7.10a), hydroquinone and butylated hydroxytoluene. Resveratrol and quercetin demonstrated a dose-dependent inhibition of platelet aggregation, whereas the other compounds tested were inactive. Resveratrol also inhibited the synthesis of the eicosanoids in a dose-dependent manner, whereas the other phenolics were less effective of not effective at all. Removal of the alcohol from the wine did not diminish the effect on platelet aggregation (Pace-Asciak et al., 1995 Goldberg et al., 1995). 

Pace-Asciak, C. R., Hahn, S., Diamandis, E. P., Soleas, G, and Goldberg, D. M., 1995, The red wine phenolics /ram-rcsveratrol and quercetin block... 

Auger C, Teissedre PL, Gerain P, Lequeux N, Bomet A, Serisier S, Besancon P, Caporiccio B, Cristol JP, Rouanet JM. 2005. Dietary wine phenolics catechin, quercetin, and resveratrol efficiently protect hypercholesterolemic hamsters against aortic fatty streak accumulation. J Agric Food Chem 53 2015-2021. 

Davalos, A. and Lasuncion, M. A. (2009). Health-promoting effects of wine phenolics. In Wine Chemistry and Biochemistry", (M. V. Moreno-Arribas and M. C. Polo, Eds), pp. 571-591. Springer, New York. 

Traditionally, large oak barrels are used to facilitate the diffusion of oxygen. This is assumed to play a major role in the many chemical reactions occurring during aging. Oxidation reactions promote desired changes in wine phenolics (e.g., anthocyanins, flavonoids, and tartaric esters of hydrocinnamic acids) as well as oak phenolics extracted from the... 

Mizutani, K., Ikeda, K., Kawai, Y., and Yamoii, Y. 1999b. Extract of wine phenolics improves aortic biomechanical properties in stroke-prone spontaneously hypertensive rats (SHRSP). J Nutr Sci Vitaminol (Tokyo) 45 95-106. 

Maggi-Capeyron, M.F. Cehallos, P. Cristol, J.P. Delhosc, S. Le Doucen, C. Pons, M. Leger, C.L Descomps, B. 2001. Wine phenolic antioxidants inhihit ap-1 transcriptional activity. J. Agric. Food Chem. 49 5646-5652. 

Marinez-Ortega, M.V. Garcia-Parilla, M.C. Troncoso, A.M. 2004. Comparison of different sample preparation treatments for the analysis of wine phenolic compounds in human plasma by reversed phase high-performance liquid ehromatog-raphy. Anal. Chim. Acta. 502 49-55. 

Vivas et al. 1997). Recently, the evaluation of the dual antioxidant and antibacterial activity of 21 phenolic compounds mainly present in Vitis Vinifera L. belonging to different groups was examined (Garcfa-Ruiz et al. 2008b). Structure-activity relationships were probed for both antimicrobial and antioxidant properties of wine phenolics, confirming the potential of these compounds as an alternative to sulphites in winemaking. 

Whilst sulfate appears to be fundamental to haze formation, other wine components such as phenolic compounds remain as candidate haze modulators. One possibility is that white wine phenolic compounds affect the particle size of denatured aggregated proteins, possibly through crosslinking. Several researchers (Oh et al. 1980 Siebert et al. 1996b) have suggested a hydrophobic mechanism for the interaction between phenolic compounds and proteins, in which the protein has a fixed number of phenolic binding sites. More of these sites are exposed when the protein is denatured. 

Kennedy, J. A., Saucier, C., Glories, Y. (2006) Grape and wine phenolics History and perspective. American Journal ofEnology and Viticulture, 57, 239-248. 

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