Wine

• Type: Chapter or Part of a Book
• Date: 2016

Authors

Iva Fernandes (Author) FCUP; Pérez Gregorio, R (Author) FCUP; Susana Soares (Author) FCUP; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Book

Title: Fermented Foods in Health and Disease Prevention

Pages: 593-621

ISBN: 9780128023099

Indexing

Scopus - 7 Citations

Other information

Authenticus ID: P-00M-DZD

DOI: 10.1016/b978-0-12-802309-9.00026-1

Abstract (EN): Wine, the product of grape juice fermentation, has played an important role in the development of human culture. It is a fermented beverage of high chemical complexity in continuous evolution, changing both organoleptic and biological properties. Although challenging, this makes it difficult to clearly attribute a health-promoting effect to one of more of its components. After drinking a glass of a nice red wine, there is a long journey before its components may exert a health-promoting property. They must pass through the oral cavity, the gastrointestinal tract, undergo metabolism events, pass cellular barriers and eventually trigger a biological event. This chapter aims at reviewing some of these issues and revisiting some of the health-promoting effects of red wine reported so far.

Language: English

Type (Professor's evaluation): Scientific