Wine in Health and Disease Prevention by Preedy, Victor R.;

Hosszú leírás:

Wine in Health and Disease Prevention addresses both the benefits and concerns associated with consumption of wine and wine components, especially related to cardiovascular, metabolic, and neurological health. As the single most comprehensive volume needed to understand the effect of wine on overall health, this is an essential reference for graduate and post-graduate students and researchers studying wine science, nutrition, alcoholic beverages, and public health. Dieticians and clinicians, as well as those working in the winemaking industry, will also benefit from this invaluable resource.

This comprehensive volume offers the balanced view necessary to understand the reality of today’s findings and the potential of tomorrow's research in wine and health.

• Comprehensively covers the role of wine and wine components in overall health, including the impact on cancers and cardiovascular disease
• Presents a holistic view from grape fermentation to the isolation and study of wine-related compounds
• Includes coverage and comparison of the most important types of wines and their extracts
• Offers a “one stop shop” for research in this area, compiling both foundational and cutting-edge topics into one resource
• Includes a dictionary of key terms and a summary section within each chapter for quick reference

Tartalomjegyzék:

Section 1: Introductory chapters: Production, drinking, and health
1. Wine production and varieties: Red, white, and beyond
2. Wine microbial diversity and malolactic fermentation: A focus on lactic acid bacteria
3. Prosecco Wine: Grape varieties, clones, and composition
4. Organic wines
5. Fruit wines
6. Pomegranate (Punica granatum L.) wine
7. Wine in the context of motherhood
8. Moderate wine consumption and health effects: An overview
9. Wine and selected cardiovascular disease: An overview

Section 2: Sensory and compositional aspects
10. Sensory Attributes and Consumer Preference of Wine and other Alcoholic Beverages
11. The colour of wines: Pigments and beyond
12. Acidity of wine: Composition, quality indicators, and health impacts
13. Features and composition of red wines
14. Modulating the bioactive phenolic composition of wines: use of toasted vine-shoots
15. Ethanol concentrations in wine
16. Carbonyls in wine
17. Polysaccharides in wine: Enological origin and characterization
18. Raman spectroscopic analysis of wine composition
19. Identification of wine: Elemental and isotopic analysis

Section 3: General, Health and Metabolic Aspects of Wine Consumption
20. Wine and mortality - An overview
21. Wine and the Mediterranean diet
22. Wine, alcohol, and their health effects in the “Seguimiento Universidad de Navarra (SUN)” and the “Prevención con Dieta Mediterránea (PREDIMED and PREDIMED-Plus)” studies
23. Decoding red wine’s effects: Cardiovascular and metabolic disorders in animal research
24. Grape (Vitis vinifera) pomace and cardiovascular effects: A focus on in vivo and in vitro studies
25. Wine and its effects on platelets
26. Effects of wine on the plasma metabolome
27. The dual role of wine in prostate cancer: Risk and benefit
28. Biomarkers of wine consumption in humans: A historical journey through epidemiological and clinical studies
29. A comparison of wine with other beverages: Chemical composition and biological activities

Section 4: Focused areas, specific wine components, and effects on tissue and organ systems
30. Byproducts of winemaking as a source of functional ingredients for noncommunicable disease prevention
31. Polyphenols in different wines and their impact on health
32. Wine polyphenols and potential uses in alzheimer’s disease: A new narrative
33. Effects of anthocyanins in human health: An overview
34. Role of anthocyanins in liver health: Insights from wine consumption
35. Features of anthocyanins: applications to diabetes
36. Anthocyanins and bone: A new narrative
37. Cyclophosphamide as a toxin and catechin cytoprotecting properties
38. Catechin and applications to ageing research
39. Catechin in wines and cytoprotection in testicular damage
40. Delphinidin in red wine and its biological effects
41. Gallic acid as an antiinflammatory agent
42. Cancer studies and isorhamnetin
43. Malvidin-3-glucoside and its effects on the mitochondria
44. Quercetin and pro-health potential of wine
45. Wine, resveratrol and DNA maintenance
46. Resveratrol and its properties as an antitumor agent: A focus on colorectal cancer
47. Resveratrol and its antiinflammatory effects
48. Resveratrol and its effects on healthy aging
49. Epigenetic effects of resveratrol in health and disease: Emerging discoveries and research directions
50. Tannins in wine and effects on heart tissue
51. Tannins and cancer: A new narrative in the red wine context

Section 5: Behavior, Brain and the Nervous system
52. Resveratrol and effects on behavior
53. Quercetin in wine: Neuroprotective property and mechanisms
54. Grapes and neurological protection
55. Grapes and their Extracts in behavioral and psychiatric disorders

Section 6: Undesirable or Adverse Components of Wine
56. Potential hazardous compounds in wine
57. Biogenic amines in wine
58. Pesticides and insecticides in wine: Viticulture applications and impacts on consumer health
59. Mycotoxins in wine: Types, health risks, and control methods
60. Role of heavy metals in wine production, their effects on health, and mitigation strategies

Section 7: Selective methods and Resources
61. Wine fingerprinting by Fourier transform ion cyclotron resonance mass spectrometry
62. Assays for polyphenols in wine production: Residues and beyond
63. Analyzing wine with electrochemical sensors as a new narrative
64. Wine analysis: UV spectral profiles
65. Wine analysis using X-ray fluorescence: methods and applications
66. Recommended resources for wine in health and disease prevention