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Wine Polyphenols and Health

  • Giovanna Giovinazzo
  • Maria A. Carluccio
  • Francesco Grieco
Living reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)

Abstract

The various polyphenol families present in wine are important for a number of technological properties of wine such as clarity, hue, and palatal taste. Dietary polyphenols are associated with a wide range of health benefits, protecting against chronic diseases and promoting healthy aging. However, basic and clinical science is showing that the reality is much more complex than this and that several issues, notably daily intake, bioavailability, or in vivo antioxidant activity, are yet to be resolved. The concentration of phenolic compounds in wine is determined by viticulture and vinification practices, peculiar of different countries. Interesting are the effects of different yeast strains on the final concentration of polyphenols in red wine. We here summarize the recent findings concerning the effects of specific classes of polyphenol (soluble acids, flavonols, and stilbenes) on human health and propose future directions for research to increase the amount of these healthy compounds in wine.

Keywords

Wine Soluble acids Flavonols Stilbenes Yeast Health 

Notes

Acknowledgments

This research was partially supported by the Apulia Region in the framework of the Projects NEWINE (Bando “Ricerca e sperimentazione in Agricoltura”; Project code PRS_042), SOLBIOGRAPE (Bando “Ricerca e sperimentazione in Agricoltura”; Project code PRS_053), and DOMINA APULIAE (POR Puglia FESR – FSE 2014-2020-Azione 1.6. – InnoNetwork; Project code AGBGUK2).

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Giovanna Giovinazzo
    • 1
  • Maria A. Carluccio
    • 2
  • Francesco Grieco
    • 1
  1. 1.Institute of Sciences of Food Production (ISPA)National Research CouncilLecceItaly
  2. 2.Institute of Clinical Physiology (IFC)National Research CouncilLecceItaly

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