Bioactive Compounds from Grape and Wine
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (31 December 2019) | Viewed by 3394
Special Issue Editor
Interests: grape and wine polyphenols; wine oxidation; wine sensory active compounds; wine health active compounds; wine technology
Special Issue Information
Dear Colleagues,
Numerous are the aspects to consider when dealing with grape and wine compounds that are capable of modulating some human metabolic processes, resulting in beneficial effects. These compounds are transferred from grape to wine during winemaking and include a heterogeneous class of grape phytochemicals and metabolites derived from microbial transformations, having different chemical structures (they comprise mainly phenolic compounds, but also melatonin, terpenoids, etc.). The final health effect is, therefore, the result of a combination of different factors: the distribution of bioactive compounds in the grape cluster; their concentration in different wine types; their daily intake; their bioavailability and in vivo activity and stability. In addition, numerous agronomical, microbial, and technological practices can affect their concentration in grape and wine.
This Special Issue aims to attract contributions on all aspects of the chemistry and potential health activity of these grape and wine compounds, including the factors having an effect on their concentration in grape and wine and on their bioavailability.
Prof. Dr. Angelita Gambuti
Guest Editor
Manuscript Submission Information
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Keywords
- grape
- wine
- bioactive compounds
- antioxidant activity
- anti-inflammation activity
- antimicrobial effect
- anticancer activity
