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Resveratrol, human health and winemaking perspectives

dc.rights.licenseopenen_US
dc.contributor.authorPASTOR, Raúl Francisco
dc.contributor.authorRESTANI, Patrizia
dc.contributor.authorDI LORENZO, Chiara
dc.contributor.authorORGIU, Francesca
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorSTOCKLEY, Creina
dc.contributor.authorRUF, Jean Claude
dc.contributor.authorQUINI, Claudia Inés
dc.contributor.authorGARCÌA TEJEDOR, Nuria
dc.contributor.authorGARGANTINI, Raquel
dc.contributor.authorARUANI, Carla
dc.contributor.authorPRIETO, Sebastián
dc.contributor.authorMURGO, Marcelo
dc.contributor.authorVIDELA, Rodolfo
dc.contributor.authorPENISSI, Alicia
dc.contributor.authorIERMOLI, Roberto Héctor
dc.date.accessioned2020-07-07T10:21:26Z
dc.date.available2020-07-07T10:21:26Z
dc.date.issued2019
dc.identifier.issn1040-8398en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10175
dc.description.abstractEnResveratrol, (3, 5, 4′-trihydroxystilbene) is a non-flavonoid polyphenol stilbene synthesized by plants when damaged by infectious diseases or ionizing radiation. Although present in more than seventy plant species, grapes and wine are the major dietary contributors of resveratrol, responsible for 98% of the daily intake. In 1992, Renaud and De Lorgeril first linked wine polyphenols, including resveratrol, to the potential health benefits ascribed to regular and moderate wine consumption (the so called “French Paradox”). Since then, resveratrol has received increasing scientific interest, leading to research on its biological actions, and to a large number of published papers, which have been collected and discussed in this review. The relatively low amounts of resveratrol measured in wine following moderate consumption, however, may be insufficient to mitigate biological damage, such as that due to oxidative stress. On this basis, the authors also highlight the importance of viticulture and the winemaking process to enhance resveratrol concentrations in wine in order to bolster potential health benefits.
dc.language.isoENen_US
dc.title.enResveratrol, human health and winemaking perspectives
dc.title.alternativeCrit. rev. food sci. nutr.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1080/10408398.2017.1400517en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalCritical Reviews in Food Science and Nutritionen_US
bordeaux.page1237-1255en_US
bordeaux.volume59en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue8en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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