Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties.

Inflammation, thrombosis and oxidative stress are rarely studied together when wine's biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV).

The physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars.

Background: Due to its high content of antioxidant compounds, vinegar can be considered an excellent source of health promoting compounds. The aim of this study was to compare the physicochemical composition and antioxidant capacity of eighteen vinegars made from red and white wine, apple, rose petals, and balsamic acid.

Methods: Eight randomly selected commercial vinegars from the Greek market and ten homemade vinegars were used.

Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects.

Fig fruit (Ficus carica L.) is one of the most important agricultural products of the tropic and subtropics areas. In the Middle East and the Mediterranean region, the fig is included in diet since the ancient years and it is considered as the symbol of longevity.

The Effect of Harvesting on the Composition of Essential Oils from Five Varieties of Ocimum basilicum L. Cultivated in the Island of Kefalonia, Greece.

Five varieties of L. namely lettuce, cinnamon, minimum, latifolia, and violetto were separately cultivated in field and greenhouse in the island Kefalonia (Greece). The effect of successive harvesting to the essential oil content was evaluated.