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Recent applications of grape polyphenols in foods, beverages and supplements.
Recent Pat Food Nutr Agric. 2010 Jun; 2(2):105-9.RP

Abstract

Grape polyphenols are associated with the prevention of diseases caused by oxidative stress. The present review discusses the most abundant polyphenols in red grapes as well as the recent food and beverage products developed with these natural antioxidant substances. Grape phenolic concentration and composition depend on agro-geographic factors and processing conditions. In humans, grape polyphenols demonstrated effects such as maintenance of endothelial function, increase in antioxidant capacity and protection against LDL oxidation. Recent patents regarding grape polyphenols show a tendency to return to natural products with a minimum use of severe extraction processes and organic solvents. The new products tend to use grape juice and wine as raw materials and maximize their polyphenolic contents. Grape derived polyphenolic foods, beverages and supplements suit effectively the current demand for antioxidant substances of nutritional interest.

Authors+Show Affiliations

Hexalab/Unisantos and Nutrition Department - Catholic University of Santos. Av. Conselheiro Nébias, Brazil. gollucke@uol.com.br

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

20653555

Citation

Gollücke, Andréa P B.. "Recent Applications of Grape Polyphenols in Foods, Beverages and Supplements." Recent Patents On Food, Nutrition & Agriculture, vol. 2, no. 2, 2010, pp. 105-9.
Gollücke AP. Recent applications of grape polyphenols in foods, beverages and supplements. Recent Pat Food Nutr Agric. 2010;2(2):105-9.
Gollücke, A. P. (2010). Recent applications of grape polyphenols in foods, beverages and supplements. Recent Patents On Food, Nutrition & Agriculture, 2(2), 105-9.
Gollücke AP. Recent Applications of Grape Polyphenols in Foods, Beverages and Supplements. Recent Pat Food Nutr Agric. 2010;2(2):105-9. PubMed PMID: 20653555.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Recent applications of grape polyphenols in foods, beverages and supplements. A1 - Gollücke,Andréa P B, PY - 2010/7/27/entrez PY - 2010/7/27/pubmed PY - 2010/11/3/medline SP - 105 EP - 9 JF - Recent patents on food, nutrition & agriculture JO - Recent Pat Food Nutr Agric VL - 2 IS - 2 N2 - Grape polyphenols are associated with the prevention of diseases caused by oxidative stress. The present review discusses the most abundant polyphenols in red grapes as well as the recent food and beverage products developed with these natural antioxidant substances. Grape phenolic concentration and composition depend on agro-geographic factors and processing conditions. In humans, grape polyphenols demonstrated effects such as maintenance of endothelial function, increase in antioxidant capacity and protection against LDL oxidation. Recent patents regarding grape polyphenols show a tendency to return to natural products with a minimum use of severe extraction processes and organic solvents. The new products tend to use grape juice and wine as raw materials and maximize their polyphenolic contents. Grape derived polyphenolic foods, beverages and supplements suit effectively the current demand for antioxidant substances of nutritional interest. SN - 1876-1429 UR - https://www.unboundmedicine.com/medline/citation/20653555/Recent_applications_of_grape_polyphenols_in_foods_beverages_and_supplements_ L2 - http://www.eurekaselect.com/95407/article DB - PRIME DP - Unbound Medicine ER -