葡萄酒中生物活性物质与人体健康的研究进展

Research progress of bioactive substances in wine and human health

近年来,我国葡萄酒产业进入快速发展阶段,系列政策措施的支持推动了葡萄酒产业高质量发展,现已形成多个风格不同的葡萄酒产区和各具特色的葡萄酒品牌,葡萄酒在我国受到越来越广泛的喜爱和欢迎。在前期对葡萄品种、葡萄酒类型、产区、口感、风味、香气成分、发酵工艺等研究的基础上,葡萄酒相关研究目前更加集中在其营养价值及健康功效等方面。本文介绍了葡萄酒所含的主要生物活性成分,重点讨论了葡萄酒中不同种类多酚化合物与机体生理功能的关系,以及适度饮用葡萄酒对促进人体健康的益处,综述了葡萄酒在预防心血管疾病、改善脂代谢、调节糖代谢、抗氧化、预防肥胖等方面的作用,以期为进一步开展葡萄酒营养价值与人体健康相关研究提供理论支撑,同时为葡萄酒产品研发提供新思路,深化葡萄酒理论研究和应用研究,从而推动国内葡萄酒产业的营养健康化转型和高质量发展。

In recent years,China’s wine industry has entered a stage of rapid development.The support of a series of policies and measures has promoted the high-quality development of the wine industry.Now,it has formed a number of different wine regions and wine brands with different characteristics,which have been more and more popular in China.On the basis of the previous research on grape varieties,wine type,region,taste,flavor,aroma composition,and fermentation technology,the current wine-related research mainly focuses on its nutritional value and health effects.This article introduced the main bioactive ingredients of wine,recapitulated the relationship between different polyphenolic compounds and body health,and summarized the benefits of moderate drinking wine on the prevention of cardiovascular disease,improving lipid metabolism,regulating sugar metabolism,antioxidant,preventing obesity and other aspects.It is expected to provide theoretical support for further research on the nutritional value of wine and human health,and provide new ideas for wine product development,deepen the wine theory research and application research,and thus promote the healthy transformation and high-quality development of the domestic wine industry.