The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine fr...The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.展开更多
In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainabili...In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.展开更多
This experiment was conducted on 50 male golden hamsters, which were divided into five groups. Each group contained 10 hamsters: red wine group, alcohol-free red wine group, alcohol group, hypedipidemia group, and co...This experiment was conducted on 50 male golden hamsters, which were divided into five groups. Each group contained 10 hamsters: red wine group, alcohol-free red wine group, alcohol group, hypedipidemia group, and control group. During the four-week regime, all the hamsters were fed with a high cholesterol diet, except the control group. After completion of the trial, the plasma lipid levels and lipid peroxidation contents were determined in the golden hamsters, and the morphological variation in liver cells was investigated with electron microscopy. The results showed that concentrations of TC and TG in red wine, alcohol-free red wine, and alcohol groups had decreased dramatically. Compared with the hyperlipidemia group, the levels of LDL-C had significantly decreased in other groups, but not the HDL-C. Consumption of red wine, alcohol-free red wine, and alcohol, had no significant effects on Apo A1 and Apo B. Red wine, alcohol-free red wine, and alcohol significantly decreased the contents of MDA in hamsters. The experiment demonstrated that red wine could ameliorate the incidence of atherosclerosis (AS) via reducing serum TC, TG, LDL-C, and the compounds in red wine had synergic effects.展开更多
In this study, the antioxidant activity of local red wines was determined by four different analytical methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-(3-ethylbenzothiazoline...In this study, the antioxidant activity of local red wines was determined by four different analytical methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS?+) radical cation decolourisation, ferric reducing/antioxidants power (FRAP) and cupric ion reducing capacity in the presence of neocuproine (CUPRAC) for the evaluation of reducing power (PR). They were correlated with the total phenolic content (TPC) determined with the Folin-Ciocalteu’s reagent using gallic acid as a standard. The total polyphenol concentration was found to vary from 2599.90 to 4846.57 mg/L gallic acid equivalents (GAE). The total antioxidant activity determined by DPPH, ABTS, FRAP and CUPRAC methods was found to vary from 7.49 - 15.93 mmol/L, 12.02 - 24.73 mmol/L, 12.65 - 27.68 mmol/L and 13.19 - 31.07 mmol/L, respectively. The total phenolic contents of red wine samples exhibited a good correlation (p < 0.01) with antioxidant properties.展开更多
A rapid,sensitive and selective ultra high performance liquid chromatography-tandem mass spectrometry(UPLCMS/MS)method was developed and validated for simultaneous determination of gallic acid(GA)and p-coumaric acid(C...A rapid,sensitive and selective ultra high performance liquid chromatography-tandem mass spectrometry(UPLCMS/MS)method was developed and validated for simultaneous determination of gallic acid(GA)and p-coumaric acid(CA)in rat plasma.Plasma samples were extracted by methanol and separated on an ACQUITY UPLC BEH C18 column(1.7μm,100 mm×2.1 mm)using gradient elution consisting of acetonitrile–0.2%formic acid within a runtime of 4.0 min.The detection was performed in multiple reaction monitoring(MRM)mode with negative ionization.The linear range was 20–20000 ng/mL for both GA and CA,with lower limits of quantification of 20 ng/mL.Intra-day and inter-day precisions were within 5.4%and 10.0%,respectively and the accuracy(relative error,RE,%)was less than 7.2%and–4.9%,respectively.The mean absolute extraction recoveries of both analytes and IS from rat plasma were all more than 82.6%.The validated method was successfully applied to the comparative pharmacokinetic study of GA and CA in rat plasma after oral administration of GA and CA monomers and red wine extract,respectively.It was found that both the area under the curve(AUC)and t1/2 of the two constituents were remarkably increased for red wine extract group than that in monomer group,indicating the priority of intake of red wine to active component monomer.展开更多
Monomeric anthocyanins exhibit color variations at different pH, but they are highly unstable at physiological pH. To improve the stability, the effects of polyvinylalcohol on the anthocyanins of young red wine prepar...Monomeric anthocyanins exhibit color variations at different pH, but they are highly unstable at physiological pH. To improve the stability, the effects of polyvinylalcohol on the anthocyanins of young red wine prepared from Cambell Early grapes were examined in aqueous solution and in the solid phase on a cotton swab? and inert materials. Cyanidin-3-glucoside and mal-vidin-3-glucoside represented approximately 43.6% of total anthocyanins in the red wine. The anthocyanins decreased to 11.3% of the initial amount in aqueous solution at physiological pH after storage for 60 days at room temperature. On the other hand, from 66.9% to 87.2% remained in the solid phase on a cotton swab? and polypropylene membrane in the presence of polyvinylalcohol. The stability of the anthocyanins increased with the concentration of polyvinyl-alcohol in the solid phase but not in the aqueous solution. The anthocyanins were found to be condensed and immobilized in the complexes of anthocyanins and polyvinylalcohol on the poly-propylene membrane by phase-contrast microscopy analysis. The anthocyanins in the cotton swab? displayed color variations when dipped into different pH buffer solutions. These results suggest that anthocyanins from red wine stabilized in the solid phase by polyvinylalcohol can be used as a visual indicator of pH.展开更多
Based on the reaction between the azido group and hydrogen sulfide (H2S), BTN, an ofT-on fluorescent sensor was synthesized, which exhibited a 20-fold fluorescence enhancement upon addition of H2S, and a 5.6×10...Based on the reaction between the azido group and hydrogen sulfide (H2S), BTN, an ofT-on fluorescent sensor was synthesized, which exhibited a 20-fold fluorescence enhancement upon addition of H2S, and a 5.6×10 8 mol/L detection limit can be reached in 10 min. To check its applicability, an easy prepared test paper strip of BTN was made for rapid and selective detection of hydrogen sulfide in red-wine samples, the detection limit is as low as 1 μmol/L.展开更多
AIM: To apply an integrated quality assessment strategy to investigate the quality of multiple Chinese commercial dry red wine samples. METHOD: A comprehensive method was developed by combining a high performance liqu...AIM: To apply an integrated quality assessment strategy to investigate the quality of multiple Chinese commercial dry red wine samples. METHOD: A comprehensive method was developed by combining a high performance liquid chromatography-diode array detector-chemiluminescence(HPLC-DAD-CL) online hyphenated system with an HPLC-ESI-MS technique. RESULTS: Chromatographic and H2O2-scavenging active fingerprints of thirteen batches of different, commercially available Chinese dry red wine samples were obtained and analyzed. Twenty-five compounds, including eighteen antioxidants were identified and evaluated. The dominant and characteristic antioxidants in the samples were identified. The relationships between antioxidant potency and the cultivated variety of grape, producing area, cellaring period, and trade mark are also discussed. CONCLUSION: The results provide the feasibility for an integrated quality assessment strategy to be efficiently and objectively used in quality(especially antioxidant activity) assessment and identification of dry red wine.展开更多
The health benefits resulting from the usual ingestion of red wines have been studied in humans and animals.However,the evaluation of benefits in antioxidant,hypoglycemic and hypolipemic activity concomitant with the ...The health benefits resulting from the usual ingestion of red wines have been studied in humans and animals.However,the evaluation of benefits in antioxidant,hypoglycemic and hypolipemic activity concomitant with the use of an obesogenic diet in adult Wistar rats has been little explored.The present study investigated the use of red wine derived from Northeast Brazil in adult rats fed with an obesogenic diet on antioxidant activity,glucose tolerance,adipose,glycemic and lipemic profile.Sixty 45-day old male Wistar rats formed two groups:standard diet and westernized diet.After changes in body mass and glycemic levels,the animals were subdivided into six subgroups (n = 10 per group) and received water,red wine or hydroalcoholic solution by gavage.The data reveal that the moderate and chronic use of red wine improves the glycemic,lipid and oxidative stress profile,being favorable in preventing the risk of cardiovascular diseases in rats fed with an obesogenic diet.展开更多
To review the cardiac protective effects of wine intake and recommend moderate wine consumption as a primary prevention strategy for coronary artery diseases (CAD). Systematically review former studies on the wine c...To review the cardiac protective effects of wine intake and recommend moderate wine consumption as a primary prevention strategy for coronary artery diseases (CAD). Systematically review former studies on the wine consumption (red wine and yellow wine) by searching the Medline database and other related citations, and investigate possible protective pathways. Regular moderate wine intake can benefit heart from acute coronary symptom (ACS) attacking ; reduce the relative risk of morbidity and mortality from CAD. It might not be imperative to ask people to stop drinking; inversely, we suggest moderate wine consumption as a preventive strategy in CAD for its guarding contribution. ( S Chin J Cardiol 2009; 10(1) : 40 -42)展开更多
The color red dominates Chinese life and now growing interest in red wine maintains that trend and ushers in a new fashionable addition to local culture There was a time when trying to find a good red wine in China wa...The color red dominates Chinese life and now growing interest in red wine maintains that trend and ushers in a new fashionable addition to local culture There was a time when trying to find a good red wine in China was a difficult affair. But as with展开更多
我是一个滴酒不沾的深圳人。读了此文,特地去买了一瓶红葡萄酒,日呷三口。 早有耳闻:现在流行喝红葡萄酒。红葡萄酒对健康有益。当我在MondayAugust 3 1998的“网”上读到此文时,如获至宝。今将此文加注,通过Email发给贵刊主编,望能借...我是一个滴酒不沾的深圳人。读了此文,特地去买了一瓶红葡萄酒,日呷三口。 早有耳闻:现在流行喝红葡萄酒。红葡萄酒对健康有益。当我在MondayAugust 3 1998的“网”上读到此文时,如获至宝。今将此文加注,通过Email发给贵刊主编,望能借《科技英语学习》一隅,发表此文。让更多的读者能享用此信息。 红葡萄酒之“功”在于: red wine(红葡萄酒). as opposed to other forms of alcohol, can protect againstheart disease. 英国研究人员的工作真可谓认真过细!他们把试验的关键的成分(polyphenols,多酚)分为三种形式,其试验结果是。 Levels of the polyphenols were elevated by 38 percent wlth red wine, 28 percentwith capsules and 27 percent when the red wine polyphenols were dissolved in whitewine. 细心的读者肯定不会放过本文的另外两句有参考价值的话; 1. Several studies have shown that a moderate intake of any alcohol, not just redwine. can help protect against heart disease and perhaps cancer. 2. Green tea is also known to contain polyphenols, as does black tea.展开更多
Melatonin and polyphenols are strong antioxidants, and melatonin is also a potential plant growth regulator. The role of melatonin in regulating polyphenol metabolism is unclear. This study assessed the primary impact...Melatonin and polyphenols are strong antioxidants, and melatonin is also a potential plant growth regulator. The role of melatonin in regulating polyphenol metabolism is unclear. This study assessed the primary impacts of exogenous melatonin treatment on phenolics accumulation and antioxidant capacity of the 'Moldova' wine. It was found that two times of 100 μmol·L^(-1) melatonin treatment clearly enhanced the endogenous melatonin content of ripened berries and wine. Further experiments indicated that melatonin treatment significantly increased the contents of total phenols, flavonoids and anthocyanins in wine. Additionally, the contents of most of the 20 detected individual phenolic compounds were significantly enhanced by melatonin treatment in wine. Particularly, the content of two non-flavonoid phenolic compounds(syringic and coumaric acid) and four anthocyanin compounds [Mv-3-Glu, Mv-3-(6-Coum)Glu-5-Glu, Dp-3-(6-AC)Glu and Dp-3-(6-Coum)Glu-5-Glu]were largely increased by melatonin treatment. In contrast, only Pn-3-(6-Coum)Glu was significantly reduced. Moreover, melatonin treatment significantly enhanced the antioxidant capacity of wine indicated by DPPH and FRAP assays. In summary, melatonin treatment enhanced the polyphenol content and antioxidant capacity of wine.展开更多
基金supported by the Regional Collaborative Innovation Project in Xinjiang Autonomous Region of China(2022E02011)the National Key R&D Program of China(2019YFD1002500)the Key Project of Research and Development Plan in Ningxia Hui Autonomous Region of China(2018BBF02001)。
文摘The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.
文摘In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.
基金This study was supported financially by the National Natural Science Foundation of China (30571281).
文摘This experiment was conducted on 50 male golden hamsters, which were divided into five groups. Each group contained 10 hamsters: red wine group, alcohol-free red wine group, alcohol group, hypedipidemia group, and control group. During the four-week regime, all the hamsters were fed with a high cholesterol diet, except the control group. After completion of the trial, the plasma lipid levels and lipid peroxidation contents were determined in the golden hamsters, and the morphological variation in liver cells was investigated with electron microscopy. The results showed that concentrations of TC and TG in red wine, alcohol-free red wine, and alcohol groups had decreased dramatically. Compared with the hyperlipidemia group, the levels of LDL-C had significantly decreased in other groups, but not the HDL-C. Consumption of red wine, alcohol-free red wine, and alcohol, had no significant effects on Apo A1 and Apo B. Red wine, alcohol-free red wine, and alcohol significantly decreased the contents of MDA in hamsters. The experiment demonstrated that red wine could ameliorate the incidence of atherosclerosis (AS) via reducing serum TC, TG, LDL-C, and the compounds in red wine had synergic effects.
基金Financial support from Inonu University Scientific Projects Research Unit(Project No.2011/189)is acknowledged.
文摘In this study, the antioxidant activity of local red wines was determined by four different analytical methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS?+) radical cation decolourisation, ferric reducing/antioxidants power (FRAP) and cupric ion reducing capacity in the presence of neocuproine (CUPRAC) for the evaluation of reducing power (PR). They were correlated with the total phenolic content (TPC) determined with the Folin-Ciocalteu’s reagent using gallic acid as a standard. The total polyphenol concentration was found to vary from 2599.90 to 4846.57 mg/L gallic acid equivalents (GAE). The total antioxidant activity determined by DPPH, ABTS, FRAP and CUPRAC methods was found to vary from 7.49 - 15.93 mmol/L, 12.02 - 24.73 mmol/L, 12.65 - 27.68 mmol/L and 13.19 - 31.07 mmol/L, respectively. The total phenolic contents of red wine samples exhibited a good correlation (p < 0.01) with antioxidant properties.
基金This work was supported by Scientific Research Foundation for the Returned Overseas Scholars of Shenyang Pharmaceutical University(GGJJ2016102).
文摘A rapid,sensitive and selective ultra high performance liquid chromatography-tandem mass spectrometry(UPLCMS/MS)method was developed and validated for simultaneous determination of gallic acid(GA)and p-coumaric acid(CA)in rat plasma.Plasma samples were extracted by methanol and separated on an ACQUITY UPLC BEH C18 column(1.7μm,100 mm×2.1 mm)using gradient elution consisting of acetonitrile–0.2%formic acid within a runtime of 4.0 min.The detection was performed in multiple reaction monitoring(MRM)mode with negative ionization.The linear range was 20–20000 ng/mL for both GA and CA,with lower limits of quantification of 20 ng/mL.Intra-day and inter-day precisions were within 5.4%and 10.0%,respectively and the accuracy(relative error,RE,%)was less than 7.2%and–4.9%,respectively.The mean absolute extraction recoveries of both analytes and IS from rat plasma were all more than 82.6%.The validated method was successfully applied to the comparative pharmacokinetic study of GA and CA in rat plasma after oral administration of GA and CA monomers and red wine extract,respectively.It was found that both the area under the curve(AUC)and t1/2 of the two constituents were remarkably increased for red wine extract group than that in monomer group,indicating the priority of intake of red wine to active component monomer.
文摘Monomeric anthocyanins exhibit color variations at different pH, but they are highly unstable at physiological pH. To improve the stability, the effects of polyvinylalcohol on the anthocyanins of young red wine prepared from Cambell Early grapes were examined in aqueous solution and in the solid phase on a cotton swab? and inert materials. Cyanidin-3-glucoside and mal-vidin-3-glucoside represented approximately 43.6% of total anthocyanins in the red wine. The anthocyanins decreased to 11.3% of the initial amount in aqueous solution at physiological pH after storage for 60 days at room temperature. On the other hand, from 66.9% to 87.2% remained in the solid phase on a cotton swab? and polypropylene membrane in the presence of polyvinylalcohol. The stability of the anthocyanins increased with the concentration of polyvinyl-alcohol in the solid phase but not in the aqueous solution. The anthocyanins were found to be condensed and immobilized in the complexes of anthocyanins and polyvinylalcohol on the poly-propylene membrane by phase-contrast microscopy analysis. The anthocyanins in the cotton swab? displayed color variations when dipped into different pH buffer solutions. These results suggest that anthocyanins from red wine stabilized in the solid phase by polyvinylalcohol can be used as a visual indicator of pH.
基金This work was financially supported by the Scien- tific Research Foundation of Northwest A&F University (Nos. Z111021103 and Z111021107), the National Nat- ural Science Foundation of China (Nos. 21206137, 21272030, 201205095, 21472016), and Shaanxi Prov- ince Science and Technology (No. 2013K12-03-23).
文摘Based on the reaction between the azido group and hydrogen sulfide (H2S), BTN, an ofT-on fluorescent sensor was synthesized, which exhibited a 20-fold fluorescence enhancement upon addition of H2S, and a 5.6×10 8 mol/L detection limit can be reached in 10 min. To check its applicability, an easy prepared test paper strip of BTN was made for rapid and selective detection of hydrogen sulfide in red-wine samples, the detection limit is as low as 1 μmol/L.
基金supported by the 2011’Program for Excellent Scientific and Technological Innovation Team of Jiangsu Higher Educationthe Priority Academic Program Development of Jiangsu Higher Education Institutions
文摘AIM: To apply an integrated quality assessment strategy to investigate the quality of multiple Chinese commercial dry red wine samples. METHOD: A comprehensive method was developed by combining a high performance liquid chromatography-diode array detector-chemiluminescence(HPLC-DAD-CL) online hyphenated system with an HPLC-ESI-MS technique. RESULTS: Chromatographic and H2O2-scavenging active fingerprints of thirteen batches of different, commercially available Chinese dry red wine samples were obtained and analyzed. Twenty-five compounds, including eighteen antioxidants were identified and evaluated. The dominant and characteristic antioxidants in the samples were identified. The relationships between antioxidant potency and the cultivated variety of grape, producing area, cellaring period, and trade mark are also discussed. CONCLUSION: The results provide the feasibility for an integrated quality assessment strategy to be efficiently and objectively used in quality(especially antioxidant activity) assessment and identification of dry red wine.
文摘The health benefits resulting from the usual ingestion of red wines have been studied in humans and animals.However,the evaluation of benefits in antioxidant,hypoglycemic and hypolipemic activity concomitant with the use of an obesogenic diet in adult Wistar rats has been little explored.The present study investigated the use of red wine derived from Northeast Brazil in adult rats fed with an obesogenic diet on antioxidant activity,glucose tolerance,adipose,glycemic and lipemic profile.Sixty 45-day old male Wistar rats formed two groups:standard diet and westernized diet.After changes in body mass and glycemic levels,the animals were subdivided into six subgroups (n = 10 per group) and received water,red wine or hydroalcoholic solution by gavage.The data reveal that the moderate and chronic use of red wine improves the glycemic,lipid and oxidative stress profile,being favorable in preventing the risk of cardiovascular diseases in rats fed with an obesogenic diet.
文摘To review the cardiac protective effects of wine intake and recommend moderate wine consumption as a primary prevention strategy for coronary artery diseases (CAD). Systematically review former studies on the wine consumption (red wine and yellow wine) by searching the Medline database and other related citations, and investigate possible protective pathways. Regular moderate wine intake can benefit heart from acute coronary symptom (ACS) attacking ; reduce the relative risk of morbidity and mortality from CAD. It might not be imperative to ask people to stop drinking; inversely, we suggest moderate wine consumption as a preventive strategy in CAD for its guarding contribution. ( S Chin J Cardiol 2009; 10(1) : 40 -42)
文摘The color red dominates Chinese life and now growing interest in red wine maintains that trend and ushers in a new fashionable addition to local culture There was a time when trying to find a good red wine in China was a difficult affair. But as with
文摘我是一个滴酒不沾的深圳人。读了此文,特地去买了一瓶红葡萄酒,日呷三口。 早有耳闻:现在流行喝红葡萄酒。红葡萄酒对健康有益。当我在MondayAugust 3 1998的“网”上读到此文时,如获至宝。今将此文加注,通过Email发给贵刊主编,望能借《科技英语学习》一隅,发表此文。让更多的读者能享用此信息。 红葡萄酒之“功”在于: red wine(红葡萄酒). as opposed to other forms of alcohol, can protect againstheart disease. 英国研究人员的工作真可谓认真过细!他们把试验的关键的成分(polyphenols,多酚)分为三种形式,其试验结果是。 Levels of the polyphenols were elevated by 38 percent wlth red wine, 28 percentwith capsules and 27 percent when the red wine polyphenols were dissolved in whitewine. 细心的读者肯定不会放过本文的另外两句有参考价值的话; 1. Several studies have shown that a moderate intake of any alcohol, not just redwine. can help protect against heart disease and perhaps cancer. 2. Green tea is also known to contain polyphenols, as does black tea.
基金supported by Natural Science Foundation of Shandong Province (ZR2015CM014)Funds of Shandong "Double Tops" Program (SYL2017YSTD10)Chinese Agricultural Research System (CARS-30-ZT-06)
文摘Melatonin and polyphenols are strong antioxidants, and melatonin is also a potential plant growth regulator. The role of melatonin in regulating polyphenol metabolism is unclear. This study assessed the primary impacts of exogenous melatonin treatment on phenolics accumulation and antioxidant capacity of the 'Moldova' wine. It was found that two times of 100 μmol·L^(-1) melatonin treatment clearly enhanced the endogenous melatonin content of ripened berries and wine. Further experiments indicated that melatonin treatment significantly increased the contents of total phenols, flavonoids and anthocyanins in wine. Additionally, the contents of most of the 20 detected individual phenolic compounds were significantly enhanced by melatonin treatment in wine. Particularly, the content of two non-flavonoid phenolic compounds(syringic and coumaric acid) and four anthocyanin compounds [Mv-3-Glu, Mv-3-(6-Coum)Glu-5-Glu, Dp-3-(6-AC)Glu and Dp-3-(6-Coum)Glu-5-Glu]were largely increased by melatonin treatment. In contrast, only Pn-3-(6-Coum)Glu was significantly reduced. Moreover, melatonin treatment significantly enhanced the antioxidant capacity of wine indicated by DPPH and FRAP assays. In summary, melatonin treatment enhanced the polyphenol content and antioxidant capacity of wine.