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Scientific, Health and Social Aspects of the Food Industry Part 15

Tham khảo tài liệu 'scientific, health and social aspects of the food industry part 15', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | Wine as Food and Medicine 409 9. Health promoting compounds in grape The interests of scientists in the potential for specific phytochemicals increased in the last years because of their medicinal importance. Actual investigations show that the consumption of fresh fruits and vegetables are important to prevent chronic diseases and provides essential nourishment to humans. Plant geneticists around the world are able to breed special cultivars with higher nutraceuticals value to increase the concentration of health-promoting compounds in grape God et al. 2007 . Grape has many different varieties in health promoting compounds and is rich in bioactive metabolites like phenolic compounds that act as antioxidants or resveratrol which serve as chemo-preventative. Plant phenolics are attractive for researchers and the industry due to their techno-functional and putative beneficial bio-functional properties Kammerer et al. 2004 . The health benefit in wine comes from their high content in flavonoids and phytonutrients which are responsible for the color in grapes. Quercetin and Resveratrol are two important stilbenes in grapes which are responsible for heart- protection effects Frankel et al. 1993 . These bioactive phenolic compounds can reduce blood clotting due to their antiaggregant effect and protect low-density lipoproteins LDL cholesterol from oxidative reactions which can cause arterial damage Albini et al. . The resveratrol 3-4 -5-trihydroxystilbene is a bioactive secondary metabolite with high importance in medicine and pharmaceutics. Many studies showed that trans-resveratrol has a high antioxidative potential and reduces the risks of coronary heart disease and prevent any formation of cancer cells Cui et al. 2002 . The results of different investigations demonstrated that the concentrations of anthocyanins phenolics and resveratrol differ significantly among cultivars and breeding lines. Grape Vitis vinifera L. has large amounts of phenolic compounds whereby the