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Stilbenes in Red Wine: Formation and Biological Potential of Resveratrol and Piceid Dimers.
Molecules
December 2024
Bordeaux INP, INRAE, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France.
Resveratrol and its glucoside, piceid, are the primary stilbenes present in wine. These compounds are well known for their pharmaceutical properties. However, these compounds can undergo chemical transformations in wines, such as polymerization in the presence of metallic reagents.
View Article and Find Full Text PDFUnearthing Genetic Treasures: Exploring Lost Autochthonous Varieties in Lebanon.
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December 2024
Laboratoire Biodiversité et Génomique Fonctionnelle, Faculté des Sciences, Université Saint-Joseph, Campus Sciences et Technologies, Mar Roukos, Mkalles, P.O. Box 1514, Riad el Solh, Beirut 1107 2050, Lebanon.
Background/objectives: Lebanon, one of the oldest centers of grapevine ( L.) cultivation, is home to a rich diversity of local grape varieties. This biodiversity is linked to the country's unique topography and millennia of cultural history.
View Article and Find Full Text PDFUrinary tartaric acid as a biomarker of wine consumption and cardiovascular risk: the PREDIMED trial.
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CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Monforte de Lemos 3-5, Pabellón 11, Madrid 28029, Spain.
Background And Aims: Moderate wine consumption has been associated with lower cardiovascular disease (CVD) risk in older populations. However, wine consumption information through self-reports is prone to measurement errors inherent to subjective assessments. The aim of this study was to evaluate the association between urinary tartaric acid, an objective biomarker of wine consumption, and the rate of a composite clinical CVD event.
View Article and Find Full Text PDFThe forgotten wine: Understanding palm wine fermentation and composition.
Int J Food Microbiol
December 2024
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Victoria 3010, Australia. Electronic address:
Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Lesser known than other types of wines, palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities. The palm sap ecosystem has unique microbial composition and diversity, which determines the composition of the eventual wine and is likely affected by geographical distinctiveness.
View Article and Find Full Text PDFA rapid and high-throughput fraud detection method of Philippine coconut wine () using H qNMR spectroscopy.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
December 2024
Institute of Chemistry, University of the Philippines Diliman, Quezon City, Philippines.
Methanol contamination of the Philippine coconut spirit (often called coconut wine) is the major cause of -related deaths in the country. Hence, a strict quality control and detection method must be established for methanol in tandem with ethanol analysis. In this study, a quantitative Nuclear Magnetic Resonance spectroscopy (qNMR) method using H analysis was developed to quantify the methanol and ethanol in 26 samples collected from four different provinces in Luzon, Philippines.
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