Physical methods of resveratrol induction in grapes and grape products - a review
2012
Triska, J., Akademie Ved, Ceske Budejovice (Czech Republic). Centrum Vyzkumu Globalni Zmeny | Houska, M., Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)
Trans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin. Resveratrol has been credited as being potentially responsible for the "French paradox" - the observation that the French have a relatively low incidence of coronary heart disease, even though their diet is high in saturated fats. This review deals with the methods serving for the increase of the resveratrol content in wine products - wine and grape juices. The methods reviewed are UV irradiation of grapes and ozonisation of grapes. The discussed methods describe the ways of increasing resveratrol contents in grapes and wine using "natural" methods. Resveratrol is increased endogenously and therefore, it need not be declared as the added substance on the product labels.
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