Characterization of wine from the perspective of human health: new investigations on the total antioxidant status (TAS) of Hungarian wines
2002
Kiraly-Veghely, Zs.
Polyphenol compounds of wines exhibit antioxidant activity. Polyphenols of wine are able to diminish the adverse action of prooxidants (mostly reactive oxygen species) that are the causing agents of several human as well as animal and plant diseases. There is a strong correlation between the polyphenol content and the antioxidant capacity of wines. The antioxidant capacity of wines determined by the application of the RANDOX kit refers to the health value of wines. In the case of 3 red wine varieties the high polyphenol content as well as the high antioxidant capacity results from the rather long fermentation with skin. White wines exhibit significantly lower polyphenol content and low antioxidant capacity, as compared to red wines.
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