Results 31 to 40 of about 3,726,756 (291)

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

A Wine-Red Sunflower [PDF]

Science, 1913
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openaire   +2 more sources

Oenological perspective of red wine astringency

OENO One, 2017
Red wine is a complex matrix and its organoleptic characteristics are affected by a high complexity of wine compounds, namely polyphenols. One of the most important sensations and also a quality attribute of red wine is astringency.
Ignacio García-Estévez, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas   +4 more
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

Wine: An Aspiring Agent in Promoting Longevity and Preventing Chronic Diseases

Diseases, 2018
Introduction: Moderate wine consumption is a characteristic of the Mediterranean diet. Studies around the world have shown a beneficial effect of moderate alcohol intake, especially wine, on health.
Eleni Pavlidou, Maria Mantzorou, Aristeidis Fasoulas, Christina Tryfonos, Dimitris Petridis, Constantinos Giaginis   +5 more
doaj   +1 more source

Identification of compounds in red wine that effectively upregulate aquaporin-3 as a potential mechanism of enhancement of skin moisturizing

Biochemistry and Biophysics Reports, 2020
In a previous clinical study, the moisture content in the stratum corneum of healthy Japanese women who consumed a beverage rich in oligomeric proanthocyanidins (OPCs) made from red wine extract was found to be higher than that in the control group. This
Yumi Nakamura, Takatsugu Tsuchiya, Mariko Hara-Chikuma, Masato Yasui, Yuko Fukui   +4 more
doaj   +1 more source

Analysis of the Differences and Correlations between Fungal Community Structure and Sensory Quality of High-temperature Daqu from Different Regions

Shipin gongye ke-ji
To compare the difference in fungal community structure and sensory quality of high-temperature Daqu across different regions, PacBio small molecular real-time (SMRT) sequencing, electronic nose, and electronic tongue technologies were utilized to ...
Mengjun CUI, Xianli REN, Yurong WANG, Shouying SUN, Zengqiang WANG, Junyu REN, Panhua YANG, Zhuang GUO   +7 more
doaj   +1 more source

Adsorption of Azo Dye Acid Red 73 onto Rice Wine Lees: Adsorption Kinetics and Isotherms

Advances in Materials Science and Engineering, 2020
The adsorption properties of rice wine lees for acid red 73 in aqueous solution were studied in order to explore the recyclability of rice wine lees and to solve the pollution of dye-contaminated wastewater. Hence, the azo dye acid red 73 was selected as
Qian Wang, Liping Liang, Fenfen Xi, Gangliang Tian, Qiaole Mao, Xu Meng   +5 more
doaj   +1 more source

Effect of non-Saccharomyces cerevisiae combined with cold maceration on the quality of dry red wine [PDF]

Zhongguo niangzao
In order to improve the pigment instability of red wine in Xinjiang, using Cabernet Sauvignon grape as raw material to prepare dry red wine, by adding non-Saccharomyces CT10 (CA), cold maceration (CK-CM, CA-CM) at 8 ℃ for 5 d before alcoholic ...
WANG Qingyang, LUO Junxuan, GAN Congkang, PEI Yongzeng, WANG Zixi, LI Junjei, ZHAO binbin, WANG Wei, LI Xuewen
doaj   +1 more source

Antioxidant capacity of plasma after red wine intake in Human

Journal of Biological Research, 2009
Aim: Antioxidant effects after consumption of red wine have been investigated in several studies but results are contradictory and the difference in the plasma antioxidant capacity (AC) after intake of red wine between women and men has never been ...
M. Gianmmanco, M. La Guardia, L. La Neve, S. Gianmmanco, D. Di Majo   +4 more
doaj   +1 more source