Results 11 to 20 of about 439,300 (311)

Drying/encapsulation of red wine to produce ingredientes for healthy foods [PDF]

, 2017
Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation.
Alvarez Gaona, Izmari Jasel, Chirife, Jorge, Rocha Parra, Diego Fernando, Zamora, María Clara   +3 more
core   +2 more sources

Microwave irradiation: impacts on physicochemical properties of red wine

CyTA - Journal of Food, 2020
Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studied ...
Jiang-Feng Yuan, Ting-Ting Wang, Zhuo-Yao Chen, Da-Hong Wang, Ming-Gui Gong, Pei-Yan Li   +5 more
doaj   +1 more source

The effect of red wine consumption on health

Journal of Education, Health and Sport, 2023
Introduction and purpose of the study: The impact of red wine consumption on the human body has been the case of research by many scientists. The aim of this study is to review the literature, present the most important research findings, and summarize ...
Mateusz Rzeszutko, Patrycja Szponarowicz, Przemysław Raczkiewicz, Bartosz Snopkowski, Mateusz Skrętowicz, Tomasz Korzec, Jakub Sosnowski, Eliasz Panek, Damian Jasłowski, Dominika Panasiuk   +9 more
doaj   +1 more source

Effect of rootstock grafting on the quality of Cabernet Sauvignon wine [PDF]

Zhongguo niangzao
In order to study the effect of rootstocks on the quality of Cabernet Sauvignon wine, using self-rooted Cabernet Sauvignon (CS) as control, dry red wines were brewed using Cabernet Sauvignon (CS/5BB, CS/SO4) grafted with two kinds of rootstocks (5BB, SO4)
YU Xiao, ZHANG Fuchun, ZHOU Xiaoming, ZHONG Haixia, WU Xinyu, CHEN Kai
doaj   +1 more source

Comparison of aroma components in three types of red wine based on electronic nose, GC-MS and GC-IMS [PDF]

Zhongguo niangzao
To explore the differences in aroma components between Brassica rapa wine and other red wines, the differences in volatile aroma components between B.
FENG Xiaoning, ZHOU Keting, BAI Wenjie, SONG Yangbo, ZHANG Yiquan, GAO Guoqiang, XU Dan
doaj   +1 more source

Short-term red wine consumption promotes differential effects on plasma levels of high-density lipoprotein cholesterol, sympathetic activity, and endothelial function in hypercholesterolemic, hypertensive, and healthy subjects

Clinics, 2009
OBJECTIVES: To compare the metabolic, hemodynamic, autonomic, and endothelial responses to short-term red wine consumption in subjects with hypercholesterolemia or arterial hypertension, and healthy controls.
Ana CM Andrade, Fernando HY Cesena, Fernanda M Consolim-Colombo, Silmara R Coimbra, Alexandre M Benjó, Eduardo M Krieger, Protasio Lemos da Luz   +6 more
doaj   +1 more source

A Comparative Molecular Docking Study of Phytocompounds in Red Wine for the Management of Coronary Artery Disease and Diabetes

Journal of Preventive, Diagnostic and Treatment Strategies in Medicine, 2022
BACKGROUND: In this study, we have investigated the binding affinity, ADME, and toxicity analysis of phytocompounds of red wine by performing molecular docking studies related to diabetes and cardioprotective activity. Our aim is to Identify the affinity
Naman Vijaykumar Jain, Omkar Pravin Tambekar, S. L. Bodhankar, Deepali Amol Bansode   +3 more
doaj   +1 more source

Polyphenol Extracts from Red Wine and Grapevine: Potential Effects on Cancers

Diseases, 2018
Wine has been popular worldwide for many centuries and currently remains an important component of our diet. Scientific interest in wine and its health effects has grown considerably since the 1990s with the emergence of the “French Paradox„ ...
Souheila Amor, Pauline Châlons, Virginie Aires, Dominique Delmas   +3 more
doaj   +1 more source

Correlation analysis of taste characteristics of phenolic substances in Xinjiang wine [PDF]

Zhongguo niangzao
In this study, the contents of phenolic substances and the response values of taste indexes in 11 wine samples (red wine(1-7#) and white wine (8-11#) from four major producing areas of Xinjiang were detected by high performance liquid chromatography ...
HUANG Cui, WU Yun, XUE Jie, YU Jiajun, LI Tao, CAI Hui, ZHANG Wenhao, SHI Jun, ZHANG Xiaomeng
doaj   +1 more source

Protective Effects of Wine Polyphenols on Oxidative Stress and Hepatotoxicity Induced by Acrylamide in Rats

Antioxidants, 2022
In recent years, it has been increasingly suggested that the consumption of natural polyphenols, in moderate amounts, is beneficial for health. The aim of this study was to investigate the efficacy of a red wine (the administered dose of 7 mL/kg/day ...
Roxana Banc, Daniela-Saveta Popa, Anamaria Cozma-Petruţ, Lorena Filip, Béla Kiss, Anca Fărcaş, Andras Nagy, Doina Miere, Felicia Loghin   +8 more
doaj   +1 more source