Wine Phenolic Compounds: Chemistry, Functionality and Health Benefits.

Wine phenolic compounds, often known as polyphenols, are a diverse group of secondary bioactive compounds derived from grapes. They play a crucial role in defining the sensory characteristics, functionality, and health benefits of wine. This review explores the complex chemistry of these compounds, focusing on key classes such as flavonoids, which include flavanones, flavonols, anthocyanins, and flavan-3-ols, and non-flavonoids, such as hydroxycinnamic acids, hydroxybenzoic acids, and stilbenes.

Phytochemical Profile, GC-MS Profiling and In Vitro Evaluation of Some Biological Applications of the Extracts of L. and D.C.

Indigenous to Lebanon, L. and D.C.

Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market.

Lebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and comparing the total phenolic content and the antioxidant capacity of 21 samples of spices used in the Lebanese daily diet, such as cinnamon, allspice, coriander, cloves, etc.

Comparative Study of Phytochemistry, Antioxidant and Biological Activities of Fruit and Leaf Extracts.

Ehrenb. ex C.K.

A comprehensive review of water quality indices (WQIs): history, models, attempts and perspectives.

Water quality index (WQI) is one of the most used tools to describe water quality. It is based on physical, chemical, and biological factors that are combined into a single value that ranges from 0 to 100 and involves 4 processes: (1) parameter selection, (2) transformation of the raw data into common scale, (3) providing weights and (4) aggregation of sub-index values. The background of WQI is presented in this review study.