دانلود کتاب Red wine consumption and health

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Content: RED WINE CONSUMPTION AND HEALTH
RED WINE CONSUMPTION AND HEALTH
CONTENTS
Library of Congress Cataloging-in-Publication Data
PREFACE
Chapter 1 WINE PHENOLICS: CLINICAL TRIALS
Abstract
Introduction
Clinical Trials
Effects of Alcohol Consumption on Health
Blood Pressure
Cardiovascular Healt
Diabetes
Effects of Wine and Wine Phenolics Intake on Health
Cardiovacular Health
Blood Pressure
Diabetes
Health Benefitial Effects of Resveratrol
Cardiovasculat Health
Circulatory Functions
Metabolism
Health Benefitial Effects of Anthocyanins and Quercetin
Anthocyanins QuercetinDietary Supplements
Conclusion
Acknowledgments
References
Chapter 2 WINE MICROBIOLOGICAL PROCESSES: BENEFITS OF THE USE OF STARTER CULTURES
Abstract
Introduction
1. Vinification Process
2. Fermentation Process during Wine Elaboration
3. Starter Cultures in Vitiviniculture
References
Chapter 3 ANTI-OXIDANT ACTIVITY OF THE TOTAL POLYPHENOLS EXTRACTED FROM HIBISCUS SABDARIFFA L., GLYCINE MAX L. MERR., YELLOW TEA, RED WINE AND THEIR IMPACT ON THE HEALTH
Abstract
Introduction
2. Materials and Methods
2.1. Materials
2.1.1. The Plants
2.1.2. The Beverages 2.2. Methods2.2.1. Extraction of the Total Polyphenols
2.2.2. Measurement of the Antioxidant Activity
3. Results and Discussion
Conclusion
References
Chapter 4 RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF RED WINE
Abstract
Introduction
The Relation between the Chemical Composition and Organoleptic Properties of Wine
Flavour Components
Acidity Components
Organic Acids
Astringency and sour taste compounds
Sweet and salty compounds
Saltiness
1) Aroma Substances
2) Coloured Substances
The Role of Oak Wood in the Organoleptic Properties of Wines Chemical Composition of Oak WoodSubstances in the Walls of Vegetal Cells (Macromolecules)
3) Phenolic Substances
Lignans
Coumarins
Simple Phenols
Tannins
Ellagitannins
4) Aliphatic Substances
5) Other substances
Lactones
Norisoprenoids and Carotenoids
The Interaction between Oak Barrel and Red Wine
Processes Owed to the Oxygen Penetration
Extraction of substances from oak wood
1) Direct Changes
2) Indirect Changes
Wine and Polyphenols
Classification of Polyphenols in Wine
Conclusion
Acknowledgment
References
INDEX