Wine Phenolic Compounds: Chemistry, Functionality and Health Benefits
Youssef El Rayess1, Nancy Nehme2, Samar Azzi-Achkouty1
1Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh P.O. Box 446, Lebanon.
Antioxidants (Basel, Switzerland)
|November 27, 2024
Summary
Wine polyphenols, including flavonoids and non-flavonoids, offer significant health benefits due to their antioxidant properties. Research highlights their role in preventing non-communicable diseases (NCDs).
Area of Science:
- Food Chemistry
- Nutraceuticals
- Biochemistry
Background:
- Wine polyphenols, or polyphenols, are grape-derived bioactive compounds.
- These compounds significantly influence wine's sensory properties, functionality, and health effects.
- Key classes include flavonoids (flavanones, flavonols, anthocyanins, flavan-3-ols) and non-flavonoids (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes).
Purpose of the Study:
- To review the complex chemistry of wine phenolic compounds.
- To explore their antioxidant and anti-inflammatory health benefits.
- To summarize population-based research on red wine phytochemicals and non-communicable diseases (NCDs).
Main Methods:
- Literature review of wine phenolic compounds.
- Analysis of chemical structures and classes.
- Synthesis of human population-based research data.
Main Results:
- Wine phenolics possess significant antioxidant and anti-inflammatory properties.
- These compounds are linked to the prevention and risk reduction of NCDs like cardiovascular diseases, cancers, and neurodegenerative conditions.
- Current research supports the bioactivity of red wine phytochemicals for NCDs.
Conclusions:
- Wine polyphenols are crucial for health, particularly in managing NCDs.
- Further research is needed on bioavailability, metabolism, and long-term effects.
- Understanding these aspects will optimize the use of wine phenolics for health.
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