Log in

Relevant bibliographies by topics / Red Wine Extract

Contents

Journal articles

Academic literature on the topic 'Red Wine Extract'

Author: Grafiati

Published: 20 April 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Red Wine Extract.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Red Wine Extract"

1

Sato, Motoaki, Partha S. Ray, Gautam Maulik, et al. "Myocardial Protection with Red Wine Extract." Journal of Cardiovascular Pharmacology 35, no. 2 (2000): 263–68. http://dx.doi.org/10.1097/00005344-200002000-00013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Casquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín, and María de Guía Córdoba. "Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality." International Journal of Environmental Research and Public Health 18, no. 5 (2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.

Full text

Abstract:

This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentratio

APA, Harvard, Vancouver, ISO, and other styles

3

Fia, Giovanna, Ginevra Bucalossi, and Bruno Zanoni. "Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products." Foods 10, no. 7 (2021): 1499. http://dx.doi.org/10.3390/foods10071499.

Full text

Abstract:

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins.

APA, Harvard, Vancouver, ISO, and other styles

4

Esparza, Irene, Blanca Martínez-Inda, María José Cimminelli, et al. "Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants." Biomolecules 10, no. 10 (2020): 1369. http://dx.doi.org/10.3390/biom10101369.

Full text

Abstract:

SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differ

APA, Harvard, Vancouver, ISO, and other styles

5

Fragopoulou, Elizabeth, Filio Petsini, Maria Choleva, et al. "Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties." Molecules 25, no. 21 (2020): 5054. http://dx.doi.org/10.3390/molecules25215054.

Full text

Abstract:

Inflammation, thrombosis and oxidative stress are rarely studied together when wine’s biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV). Their effect on oxidative stress, platelet aggregation and the secretion of cytokine

APA, Harvard, Vancouver, ISO, and other styles

6

Rabai, M., A. Toth, P. Kenyeres, et al. "In vitro hemorheological effects of red wine and alcohol-free red wine extract." Clinical Hemorheology and Microcirculation 44, no. 3 (2010): 227–36. http://dx.doi.org/10.3233/ch-2010-1267.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Halpern, M. J., A.-L. Dahlgren, I. Laakso, T. Seppänen-Laakso, J. Dahlgren, and PA McAnulty. "Red-wine Polyphenols and Inhibition of Platelet Aggregation: Possible Mechanisms, and Potential Use in Health Promotion and Disease Prevention." Journal of International Medical Research 26, no. 4 (1998): 171–80. http://dx.doi.org/10.1177/030006059802600401.

Full text

Abstract:

An extract from red-wine grape fermentation, ANOX® has been developed as a source of red-wine polyphenols, which are thought to inhibit several of the pathogenic pathways that lead to cardiovascular disease. New data indicate that this extract has a significantly greater effect than either red wine or red-wine powder on the inhibition of platelet aggregation in vitro. Based on this data, about 300–500 mg of the extract is equivalent to the daily dose of red-wine polyphenols that appears to protect against cardiovascular disease. The possible synergistic effect of red-wine polyphenols with vita

APA, Harvard, Vancouver, ISO, and other styles

8

Aiello, Ernesto A., and Horacio E. Cingolani. "A possible subcellular mechanism underlying the “French paradox”: the opening of mitochondrial KATP channels." Applied Physiology, Nutrition, and Metabolism 36, no. 5 (2011): 768–72. http://dx.doi.org/10.1139/h11-089.

Full text

Abstract:

A reduction in the risk of coronary heart disease has been associated to moderate red wine consumption. We tested whether a nonalcoholic red wine extract would open mitochondrial KATP channels in guinea pig myocytes. The opening of mitochondrial KATP channels was assessed by endogenous flavoprotein fluorescence. Red wine extract (100 μg·mL–1) increased flavoprotein oxidation (10.9% ± 1.2%, n = 20). This effect was prevented by the mitochondrial KATP channel blocker, 5-hydroxydecanoate (500 µmol·L–1; 0.3% ± 1.1%, n = 13), confirming the hypothesis that red wine extract opens mitochondrial KATP

APA, Harvard, Vancouver, ISO, and other styles

9

Carullo, Gabriele, Amer Ahmed, Fabio Fusi, et al. "Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv." Pharmaceuticals 13, no. 5 (2020): 87. http://dx.doi.org/10.3390/ph13050087.

Full text

Abstract:

Several epidemiological studies demonstrate that moderate (red) wine consumption may afford protection against cardiovascular diseases. Protection is ascribed to the biological activity of wine components, many of which, however, are discarded during winemaking. In vitro rat thoracic aorta rings contracted with phenylephrine or KCl were used to assess the vasorelaxant activity of extracts from wine pomaces (seeds and skins) of the Calabrian autochthonous grape variety Magliocco dolce (Arvino). NMR spectroscopy was used to ascertain their chemical composition. Data demonstrate that seed and ski

APA, Harvard, Vancouver, ISO, and other styles

10

Cinelli, Sbrocchi, Iacovino, et al. "Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability." Colloids and Interfaces 3, no. 3 (2019): 59. http://dx.doi.org/10.3390/colloids3030059.

Full text

Abstract:

The benefits associated with the consumption of red wine due to its rich pool of phenolic compounds are well-recognized, thanks to the antioxidant activity related to these kinds of molecules. However, wine drinking should be done in moderation, or is forbidden for some populations for ethnic or religious reasons. One way to still enjoy the advantages of red wine is to use its dry extract. In order to test the ability of the red wine dry extract to reveal its antioxidant activity, it was solubilized in water to produce water-in-oil (W/O) emulsions based on olive oil. After the selection of the

APA, Harvard, Vancouver, ISO, and other styles

More sources

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!