Polyphenols in grapes and wine: chemical composition and biological activities

Contents in brief: What are polyphenols in grapes and wine? Anthocyanins Flavanols or catechins Proanthocyanidins or condensed tannins Flavonols Hydroxycinnamates Stilbenes Hydroxybenzoates References The consumption of grapes and grape-derived products, particularly red wine but only at meals, has been associated with numerous health benefits, which include, in addition to the antioxidant/antiradical effect, also anti-inflammatory, cardioprotective, […]

Polyphenols in olive oil: variability and chemical composition

Contents in brief: Polyphenols in olive oil: influences of environment and extraction process Key polyphenols in olive oil Flavonoids Phenolic acids and phenolic alcohols Hydroxytyrosol Secoiridoids Oleuropein Lignans References Polyphenols in olive oil: influences of environment and extraction process Olive oil, which is obtained from the pressing of the olives, the fruits of olive tree […]

Isoflavones: definition, structure and soy

Contents in brief: What are isoflavones? Chemical structure of isoflavones Soy isoflavones: genistein, daidzein and glycitein Phytoestrogens and menopause References What are isoflavones? Isoflavones are colorless polyphenols belonging to the class of flavonoids. Unlike the majority of the other flavonoids, they have a restricted taxonomic distribution, being present almost exclusively in the Leguminosae or Fabaceae […]

Flavonoids: definition, structure and classification

Contents in brief: What are flavonoids? Chemical structure of flavonoids Classification of flavonoids References What are flavonoids? Flavonoids are the most abundant polyphenols in human diet, representing about 2/3 of all those ones ingested. Like other phytochemicals, they are the products of secondary metabolism of plants and, currently, it is not possible to determine precisely […]

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