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Artykuły w czasopismach na temat „Wine-health aspects”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 21 lutego 2023

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1

Guerrero, Raúl F., Maria C. García-Parrilla, Belén Puertas, and Emma Cantos-Villar. "Wine, Resveratrol and Health: A Review." Natural Product Communications 4, no. 5 (May 2009): 1934578X0900400. http://dx.doi.org/10.1177/1934578x0900400503.

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Several studies have cited the Mediterranean diet as an example of healthy eating. In fact, the Mediterranean diet has become the reference diet for the prevention of cardiovascular disease. Red wine seems to be an essential component of the diet, since moderate consumption of wine is associated with lower risk and mortality from cardiovascular disease. Evidence is also accumulating that wine helps prevent the development of certain cancers. Of all the many components of wine, resveratrol, which is a natural component specifically present in wine, has been identified as being mainly responsibl

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Jorge, Elói, Ernesto Lopez-Valeiras, and Maria Beatriz Gonzalez-Sanchez. "Millennial university students’ valuation of traditional wine: Evidence from an experimental auction." Wine Economics and Policy 10, no. 1 (May 11, 2021): 133–45. http://dx.doi.org/10.36253/wep-9878.

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This paper analyzes whether the perception of traditional wine brings value to millennials. Based on survey data and experimental auctions (165 participants), this study identifies the main factors affecting this consumer groups’ willingness to pay for traditional wine through a Tobit model methodology. The results suggest that millennials are willing to pay a higher price depending on demographic factors such as monthly disposable income, on wine involvement variables such as consumption frequency, and on nourishing and health aspects and product availability at points of sale, both of which

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Radeka, Sanja, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Igor Lukić, Fumica Orbanić, Teodora Zaninović Jurjević, and Štefica Dvornik. "Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health." Foods 11, no. 12 (June 19, 2022): 1804. http://dx.doi.org/10.3390/foods11121804.

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Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals.

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Oppenheimer, Gerald M., Ronald Bayer, and James Colgrove. "Health and Human Rights: Old Wine in New Bottles?" Journal of Law, Medicine & Ethics 30, no. 4 (2002): 522–32. http://dx.doi.org/10.1111/j.1748-720x.2002.tb00423.x.

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It is one of the remarkable and significant consequence of the AIDS epidemic that out of the context of enormous suffering and death there emerged a forceful set of ideas linking the domains of health and human rights. At first, the effort centered on the observation that protecting individuals from discrimination and unwarranted intrusions on liberty were, contrary to previous epidemics, crucial to protecting the public health and interrupting the spread of HIV But in fairly short order, the scope of the health and human rights perspective expanded dramatically to focus on the ways in which t

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Silva, Paula, and Norbert Latruffe. "Benefits of the Mediterranean Diet–Wine Association: The Role of Ingredients." Molecules 27, no. 4 (February 14, 2022): 1273. http://dx.doi.org/10.3390/molecules27041273.

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Fiore, Mariantonietta, Leonardo Salvatore Alaimo, and Nino Chkhartishvil. "The amazing bond among wine consumption, health and hedonistic well-being." British Food Journal 122, no. 8 (October 28, 2019): 2707–23. http://dx.doi.org/10.1108/bfj-05-2019-0344.

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Purpose Wine, fruits, vegetables and whole grains are the main products of a healthy diet. The purpose of this paper is to scrutinize the existence of an interesting and evocative bond among moderate intake of wine, health and well-being. Design/methodology/approach By means of a fuzzy cluster analysis, the authors try to investigate the existence of groups of regions similar in wine consumption, subjective well-being, health and social relations. The latter are expressed through composite indicators, built and developed by Istat within the Italy ESW project’s activities (equitable and sustain

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Adamashvili, Nino, Radu State, Caterina Tricase, and Mariantonietta Fiore. "Blockchain-Based Wine Supply Chain for the Industry Advancement." Sustainability 13, no. 23 (November 25, 2021): 13070. http://dx.doi.org/10.3390/su132313070.

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The wine sector is one of the most ‘amazing’ and significant agri-food sectors worldwide since ancient times, considering revenue or employment as well as health aspects. This article aims to describe the impact of the implementation of blockchain technology (BCT) in the wine supply chain. After the literature review, the study is based on Agent Based Models (ABMs) and carried out by the GAMA program. Then, the model and simulation of BCT wine supply chain is designed. Finally, the paper compares traditional and BCT-based supply chains, and the advantages of the last one are evident. Blockchai

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Capitello and Sirieix. "Consumers’ Perceptions of Sustainable Wine: An Exploratory Study in France and Italy." Economies 7, no. 2 (April 25, 2019): 33. http://dx.doi.org/10.3390/economies7020033.

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This study offers new insights into the sustainable wine market by exploring consumers’ perceptions of product attributes for six categories of wine that have characteristics of sustainability and one conventional wine. The study investigates product-attribute associations that French and Italian consumers attach to sustainable wines, and whether consumers’ involvement with wine and propensity towards ethically-minded behaviours affect their perceptions of sustainable wines. The research employs a cross-country analysis of France and Italy, and uses a free-choice approach to reveal consumers’

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Dawson, Liza, and Stephen R. Latham. "Molecular HIV Surveillance and Public Health Ethics: Old Wine in New Bottles." American Journal of Bioethics 20, no. 10 (September 18, 2020): 39–41. http://dx.doi.org/10.1080/15265161.2020.1806393.

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Santos-Buelga, Celestino, Susana González-Manzano, and Ana M. González-Paramás. "Wine, Polyphenols, and Mediterranean Diets. What Else Is There to Say?" Molecules 26, no. 18 (September 12, 2021): 5537. http://dx.doi.org/10.3390/molecules26185537.

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A considerable amount of literature has been published claiming the cardiovascular benefits of moderate (red) wine drinking, which has been considered a distinguishing trait of the Mediterranean diet. Indeed, red wine contains relevant amounts of polyphenols, for which evidence of their biological activity and positive health effects are abundant; however, it is also well-known that alcohol, even at a low level of intake, may have severe consequences for health. Among others, it is directly related to a number of non-communicable diseases, like liver cirrhosis or diverse types of cancer. The I

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Pappalardo, Gioacchino, Giuseppe Di Vita, Raffaele Zanchini, Giovanni La Via, and Mario D’Amico. "Do consumers care about antioxidants in wine? The role of naturally resveratrol-enhanced wines in potential health-conscious drinkers’ preferences." British Food Journal 122, no. 8 (December 9, 2019): 2689–705. http://dx.doi.org/10.1108/bfj-06-2019-0453.

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Purpose The initial hypothesis of the exploratory paper lies in the fact that there exists a demand for healthier wines due to the higher presence of natural compound which potentially bring benefits to the consumer’s health. To satisfy this hypothesis, the research questions that paper tried to answer are the following: Do there exist a demand for naturally resveratrol-enhanced wine? What variables do influence the preference of consumers toward a naturally resveratrol-enhanced wine? As a consequence, the purpose of this paper is to explore what variables naturally influence resveratrol-enhan

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Meneguzzo, Julio, Alberto Miele, Luiz-Antenor Rizzon, and Marco Antonio Zachia Ayub. "Effect of bunch rot on the sensory characteristics of the Gewürztraminer wine." OENO One 42, no. 2 (June 30, 2008): 107. http://dx.doi.org/10.20870/oeno-one.2008.42.2.823.

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<p style="text-align: justify;"><strong>Aims</strong>: The aim of this work was to determine the effect of grapes infected by bunch rot on the sensory characteristics of the Brazilian Gewürztraminer wine.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The treatments consisted of wine made from bunch rot infected grapes containing 0, 2.5, 5, 10, 15 and 20 %, weight basis, of bunch rot. Variables evaluated were related to vision, smell and taste/flavor. Results show that the presence of increasing proportions of infected grapes

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Sivcev, Branislava, Ivan Sivcev, and Zorica Rankovic-Vasic. "Natural process and use of natural matters in organic viticulture." Journal of Agricultural Sciences, Belgrade 55, no. 2 (2010): 195–215. http://dx.doi.org/10.2298/jas1002195s.

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During recent years organic viticulture has been developing in the leading viticulture countries worldwide. The organic viticulture has been defined as the application of procedures of organic agriculture in view of increasing the production of top quality grape and wine. All the aspects of the organic viticulture such as cultivating and maintaining the soil, ground cover plants and weed control, balanced nutrition of grapevine, growing systems, disease and pest control are carried out in view of increasing the quality and health safety of wine and table varieties. When making a choice of a cu

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Sikalidis, Angelos K., Aleksandra S. Kristo, Anita H. Kelleher, and Adeline Maykish. "Perception, acceptability and decision-makingdeterminants of Soft Seltzer, a novel winegrapenon-alcoholic carbonated beverage categoryto health-conscious College students in California." Journal of Marketing and Consumer Behaviour in Emerging Markets 2/2020, no. 11 (December 8, 2020): 33–54. http://dx.doi.org/10.7172/2449-6634.jmcbem.2020.2.3.

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The beverage industry is a significant market that is seeing a growth albeit certain types of beverages such as wine and soda-type drinks are seemingly declining. There is certainly seen a growing interest for novel beverages, especially when creating healthy options aiming to support health via enhanced functional food/beverage properties. Furthermore, understanding how the public perceives and makes purchasing decisions towards novel and unconventional options is of key importance. The Soft Seltzer category is an emerging category defined as a sparkling water-based low calorie, no added suga

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Gutiérrez-Gamboa, Gastón, Roberto Mateluna-Cuadra, Irina Díaz-Gálvez, Nilo Mejía, and Nicolás Verdugo-Vásquez. "Methyl Jasmonate Applications in Viticulture: A Tool to Increase the Content of Flavonoids and Stilbenes in Grapes and Wines." Horticulturae 7, no. 6 (June 5, 2021): 133. http://dx.doi.org/10.3390/horticulturae7060133.

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Recently, the interest in methyl jasmonate (MeJ) has increased in viticulture due to its effects on the synthesis of phenolic secondary metabolites in grapes, especially of anthocyanins, flavonols, and stilbenes derivatives, naturally occurring or synthesized, in berries in response to MeJ application to grapevines. These metabolites help to define sensory characteristics of wines by contributing to their color, flavor and mouthfeel properties, and to derive potential beneficial health effects due to their consumption. This review offers an overview of the importance of these phenolic compound

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Ferrari, Gérald. "Influence of must nitrogen composition on wine and spirit quality and relation with aromatic composition and defects - A review." OENO One 36, no. 1 (March 31, 2002): 1. http://dx.doi.org/10.20870/oeno-one.2002.36.1.979.

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<p style="text-align: justify;">The development of wine-growing practices (reducing of nitrogen supply, grass cover) in order to improve the production control and environment protection lead to nitrogen deficiencies in must. Many fermentation problems appeared : stuck and sluggish fermentation, aromatic deviation. In opposite, it was underscored that must with high nitrogen content could lead to wine containing potentially dangerous molecules for human health, like amine and ethyl carbamate.</p><p style="text-align: justify;">Many studies related the nitrogen fertilisation a

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Mongioì, Laura M., Sarah Perelli, Rosita A. Condorelli, Federica Barbagallo, Andrea Crafa, Rossella Cannarella, Sandro La Vignera, and Aldo E. Calogero. "The Role of Resveratrol in Human Male Fertility." Molecules 26, no. 9 (April 24, 2021): 2495. http://dx.doi.org/10.3390/molecules26092495.

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Resveratrol (RSV) (3,4′,5 trihydroxystilbene) is a natural non-flavonoid polyphenol widely present in the Mediterranean diet. In particular, RSV is found in grapes, peanuts, berries, and red wine. Many beneficial effects of this molecule on human health have been reported. In fact, it improves some clinical aspects of various diseases, such as obesity, tumors, hypertension, Alzheimer’s disease, stroke, cardiovascular diseases, and diabetes mellitus. However, little is known about the relationship between this compound and male fertility and the few available results are often controversial. Th

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Khan, Johra, Prashanta Kumar Deb, Somi Priya, Karla Damián Medina, Rajlakshmi Devi, Sanjay G. Walode, and Mithun Rudrapal. "Dietary Flavonoids: Cardioprotective Potential with Antioxidant Effects and Their Pharmacokinetic, Toxicological and Therapeutic Concerns." Molecules 26, no. 13 (June 30, 2021): 4021. http://dx.doi.org/10.3390/molecules26134021.

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Flavonoids comprise a large group of structurally diverse polyphenolic compounds of plant origin and are abundantly found in human diet such as fruits, vegetables, grains, tea, dairy products, red wine, etc. Major classes of flavonoids include flavonols, flavones, flavanones, flavanols, anthocyanidins, isoflavones, and chalcones. Owing to their potential health benefits and medicinal significance, flavonoids are now considered as an indispensable component in a variety of medicinal, pharmaceutical, nutraceutical, and cosmetic preparations. Moreover, flavonoids play a significant role in preven

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Capozzi, Vittorio, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, and Francesco Grieco. "Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety." Fermentation 7, no. 1 (February 17, 2021): 24. http://dx.doi.org/10.3390/fermentation7010024.

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Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotec

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Filopoulos, Stylianos, Nadia Frittella, Ursula Fradera, Dr Claudia Stein-Hammer, Dr Panagiotis Tataridis, Dr Stylianos Logothetis, Sofoklis Petropoulos, Andreas Matthidis, and Vasiliki Koutsovoulou. "VET-Artdevivre Partnership Programme: Identification of market and training needs on wine, health and social aspects and innovative tools and common approaches." BIO Web of Conferences 5 (2015): 03007. http://dx.doi.org/10.1051/bioconf/20150503007.

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Maulana Noor, Arif Yustian, Hery Toiba, Budi Setiawan, Abdul Wahib Muhaimin, and Adhitya Marendra Kiloes. "The application of choice experiments in a study on consumer preference for agri-food products: A literature review." Agricultural Economics (Zemědělská ekonomika) 68, No. 5 (May 18, 2022): 189–97. http://dx.doi.org/10.17221/429/2021-agricecon.

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A choice experiment (CE) is a stated preference method to elicit the respondent's preference. The CE can predict consumer valuation for a hypothetical product's attributes. Many scholars have discussed the CE's design, analysis, reliability, and validity. Still, no scientific papers reviewed its application in agri-food studies in a broad spectrum, particularly in investigating food product categories and their attributes. Additionally, this review emphasises the technical aspects of CEs, such as the sample size, software, data analysis, and research implications. The result discovered that mo

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Prasad, A., and S. Kumari. "Flavonoid: A Mini Review on Galangin." Asian Journal of Chemistry 34, no. 1 (2021): 18–24. http://dx.doi.org/10.14233/ajchem.2022.23555.

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Studies on flavonoids from plant sources has gained a momentum due to their versatile health benefits. The main sources of flavonoids in humans are fruits, vegetables, red wine and tea. They are small molecular weight secondary metabolites produced in different parts of the plant such as seeds, bark, root, fruits and flowers. Galangin (3,5,7-trihydroxyflavone) a naturally occurring flavonoid is present in roots of Alpinia officinarum, honey and propolis. Its extraction and detection has been reported using various methods such as chromatography, spectrophotometric and electrochemical methods a

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Kumar, Shashank, and Abhay K. Pandey. "Chemistry and Biological Activities of Flavonoids: An Overview." Scientific World Journal 2013 (2013): 1–16. http://dx.doi.org/10.1155/2013/162750.

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There has been increasing interest in the research on flavonoids from plant sources because of their versatile health benefits reported in various epidemiological studies. Since flavonoids are directly associated with human dietary ingredients and health, there is need to evaluate structure and function relationship. The bioavailability, metabolism, and biological activity of flavonoids depend upon the configuration, total number of hydroxyl groups, and substitution of functional groups about their nuclear structure. Fruits and vegetables are the main dietary sources of flavonoids for humans,

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Andriantsitohaina, Ramaroson, Cyril Auger, Thierry Chataigneau, Nelly Étienne-Selloum, Huige Li, M. Carmen Martínez, Valérie B. Schini-Kerth, and Ismail Laher. "Molecular mechanisms of the cardiovascular protective effects of polyphenols." British Journal of Nutrition 108, no. 9 (August 31, 2012): 1532–49. http://dx.doi.org/10.1017/s0007114512003406.

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Epidemiological studies have reported a greater reduction in cardiovascular risk and metabolic disorders associated with diets rich in polyphenols. The antioxidant effects of polyphenols are attributed to the regulation of redox enzymes by reducing reactive oxygen species production from mitochondria, NADPH oxidases and uncoupled endothelial NO synthase in addition to also up-regulating multiple antioxidant enzymes. Although data supporting the effects of polyphenols in reducing oxidative stress are promising, several studies have suggested additional mechanisms in the health benefits of polyp

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Popovsky, Mark. "Jewish Perspectives on the Use of Preimplantation Genetic Diagnosis." Journal of Law, Medicine & Ethics 35, no. 4 (2007): 699–711. http://dx.doi.org/10.1111/j.1748-720x.2007.00192.x.

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The desire to have healthy and happy children is the most basic parental instinct. A parent's moral obligation to care for the child extends before the moment of birth back to the point of conception. In classical Jewish tradition, the Talmud itself offers pregnant women advice on how to improve the well-being of their offspring, such as eating parsley in order to have handsome children, drinking wine in order to bear healthy children, or eating coriander to have especially plump children. We stand on the cusp of a new era today because an explosion of genetic knowledge in recent years has pro

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Rivas-Garcia, Tomas, Alejandro Espinosa-Calderón, Benjamin Hernández-Vázquez, and Rita Schwentesius-Rindermann. "Overview of Environmental and Health Effects Related to Glyphosate Usage." Sustainability 14, no. 11 (June 4, 2022): 6868. http://dx.doi.org/10.3390/su14116868.

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Since the introduction of glyphosate (N-(phosphomethyl) glycine) in 1974, it has been the most used nonselective and broad-spectrum herbicide around the world. The widespread use of glyphosate and glyphosate-based herbicides is due to their low-cost efficiency in killing weeds, their rapid absorption by plants, and the general mistaken perception of their low toxicity to the environment and living organisms. As a consequence of the intensive use and accumulation of glyphosate and its derivatives on environmental sources, major concerns about the harmful side effects of glyphosate and its metab

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Di Lorenzo, C., F. Colombo, E. Sangiovanni, S. Biella, L. Regazzoni, L. Peres de Sousa, L. Bavaresco, et al. "Phenolic profile and biological activity of table grapes (Vitis vinifera L.)." BIO Web of Conferences 15 (2019): 04005. http://dx.doi.org/10.1051/bioconf/20191504005.

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Table grapes are largely produced and consumed in the Mediterranean area. Furthermore, in the last years, the commercial interest in table grapes and other non-alcoholic grape products has notably increased worldwide. In addition to the nutritional aspects, polyphenol compounds in fresh grapes could exert positive effects on human health. The aim of this study was the characterization of the phenolic pattern of sixteen grape varieties and the evaluation of the associated antioxidant capacity and anti-inflammatory activity at gastric level. The methods used were: 1) Folin-Cocalteau's assay for

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Ruiz-Capillas, Claudia, and Ana Herrero. "Impact of Biogenic Amines on Food Quality and Safety." Foods 8, no. 2 (February 8, 2019): 62. http://dx.doi.org/10.3390/foods8020062.

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Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs)

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Sadhana H M, Suresh Joghee, and Hamsalakshmi. "Synsepalum Dulcificum: A Review." International Journal of Research in Pharmaceutical Sciences 11, no. 3 (July 25, 2020): 4208–13. http://dx.doi.org/10.26452/ijrps.v11i3.2629.

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Synsepalum dulcificum also regarded as a miracle berry, belonging to the Sapotaceae family. It is cultivated for its mild fruits, which makes sour foods to give a sweet taste, the effect lasts for about 30 minutes. The plant is a shrub, containing red coloured fruits and localised to West Africa. They used this plant as their palm wine and also used this for certain other beverages to make it sweetened regionally. Because of its remarkable sweet potential used to make the sour foods taste sweet. Miraculin is the glycoprotein present in the plant responsible for the sweet taste. Some of the rep

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Sarker, Md Moklesur Rahman, and Abdul Ghani. "Cultural and Health Management Practices of the Garo Community of Bangladesh: A Case Study of the Garos of Greater Mymensingh District." Stamford Journal of Pharmaceutical Sciences 1, no. 1 (January 5, 2009): 29–37. http://dx.doi.org/10.3329/sjps.v1i1.1783.

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An extensive survey study was carried out on different aspects of health management practices of the Garo communities in Bangladesh to assess their actual present health status. The study was carried out on 1205 respondents out of 40,173 total Garo people of the study area of greater Mymensingh district. The study revealed that Garos enjoy a better health status than the common Bengali community. It was also observed that traditional cultural practices have great influence on the health management of the Garos. Many of the Garos think that diseases result from the dissatisfaction of the gods a

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Regel, Eva Anna, Astrid Forneck, and Elisabeth Quendler. "Job satisfaction of certified employees in viticulture: A qualitative study." Work 67, no. 2 (November 9, 2020): 467–75. http://dx.doi.org/10.3233/wor-203296.

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BACKGROUND: The need for qualified employees in wineries leads to a gain in importance of human resource management in the wine industry. Knowledge on job satisfaction of employees in wineries and cooperatives as well as research in human resource management is rare. OBJECTIVE: The aim of this qualitative study is to find aspects affecting job satisfaction of employees in Austrian and German wineries. These identified aspects were analysed with regard to the perceived satisfaction or dissatisfaction of the employees. METHOD: Sixteen qualitative interviews were conducted in Austria and Germany

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Rabadán, Adrián. "Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine." Foods 10, no. 6 (June 12, 2021): 1363. http://dx.doi.org/10.3390/foods10061363.

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Food innovation is crucial for food companies in order to produce healthier, safer, and more convenient foods. However, there is a segment of consumers reluctant to accept new foods. This attitude is even more important when those novelties are developed in products such as wine that have habitually relied on heritage and traditional production as their main competitive advantage. In this study, consumer attitudes toward innovation in the wine industry were evaluated by simultaneously considering product neophobia and process neophobia. Based upon a sample of 400 personal interviews with Spani

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Horban, N. Ye, O. H. Lutsenko, N. V. Kurdil, O. V. Lapikura, and T. Yu Safir. "Attitudes of adolescents and their mothers to the problem of early alcohol consumption." One Health and Nutrition Problems of Ukraine 55, no. 2 (October 20, 2021): 44–55. http://dx.doi.org/10.33273/2663-9726-2021-55-2-44-55.

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In recent decades, in many countries of Europe and the world, there has been a tendency for an earlier onset of alcohol consumption among adolescents, unfortunately, in this aspect, Ukraine is no exception. Aim. To study various aspects of alcohol use by adolescents and the level of awareness of their mothers to determine measures to prevent adolescent alcoholism in Ukraine. Materials and Methods. As part of the longitudinal study "Family and Children of Ukraine", the personal data of 989 adolescents aged 15-18 years (499 boys and 490 girls) and 1075 mothers were analyzed. Bibliosemantic, soci

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Armstrong, Kate, and Amanda Berger. "What Counts as a Drink? Understanding Standard Drink Equivalence and U.S. Dietary Guidelines for Alcohol." Current Developments in Nutrition 6, Supplement_1 (June 2022): 871. http://dx.doi.org/10.1093/cdn/nzac066.001.

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Abstract Objectives The Dietary Guidelines for Americans recommends that adults who choose to consume alcohol do so in moderation, defined as up to 2 drinks/day for males and up to 1/day for females. The Dietary Guidelines defines a standard drink as containing 0.6 ounces of pure alcohol (ethanol). Today's beer, wine, and spirits products come in a range of containers with varying alcohol content, making it a challenge for consumers to know how many standard drinks they are consuming. Because food and nutrition communicators (e.g., dieticians, educators, media) are key sources of information f

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Filipe-Ribeiro, Luís, Susete Rodrigues, Fernando M. Nunes, and Fernanda Cosme. "Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process." Foods 10, no. 9 (August 28, 2021): 2023. http://dx.doi.org/10.3390/foods10092023.

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In white wine production, a great effort is made to avoid extensive contact with oxygen, which might adversely affect color and aroma. In this work, the impact of bulk transportation on white wine oxygen uptake and the effect of deoxygenation on white wine dissolved oxygen levels, as well on the phenolic composition and chromatic characteristics of white wines stored for nine months, were studied. Transportation increased the white wine dissolved oxygen content (117 and 181% in the wines studied) that increased the free sulfur dioxide loss during storage. Moreover, deoxygenation of white wines

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Baca-Bocanegra, Berta, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro, and Anabela Romano. "Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products." Foods 11, no. 12 (June 8, 2022): 1688. http://dx.doi.org/10.3390/foods11121688.

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Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to modulate undesirable wine organoleptic attributes. However, there are several factors that influence this technique. In this study, the influence of wine pH and ethanol content on grape seed protein fining efficacy has been assessed. Wine clarification, total phenolic and flavanol contents, antioxida

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Schantz, Eli G., and Mark D. Fox. "The Nature of Harm: A Wine-Dark Sea." American Journal of Bioethics 22, no. 10 (September 28, 2022): 63–65. http://dx.doi.org/10.1080/15265161.2022.2110981.

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Lotha, Robert, and Arvind Sivasubramanian. "FLAVONOIDS NUTRACEUTICALS IN PREVENTION AND TREATMENT OF CANCER: A REVIEW." Asian Journal of Pharmaceutical and Clinical Research 11, no. 1 (January 1, 2018): 42. http://dx.doi.org/10.22159/ajpcr.2017.v11i1.23410.

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The objective of the study was to discuss the preventive and treatment of cancer from flavonoids nutraceuticals from our daily dietary source. There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. Numerous biological activities have been reported. Some clinical trials or meta-analyses have suggested positive associations between flavonoid intake and human health, Several findings have proven that dietary flavonoids to have anticancer properties. Flavonoids du

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Lotha, Robert, and Arvind Sivasubramanian. "FLAVONOIDS NUTRACEUTICALS IN PREVENTION AND TREATMENT OF CANCER: A REVIEW." Asian Journal of Pharmaceutical and Clinical Research 11, no. 1 (January 1, 2018): 42. http://dx.doi.org/10.22159/ajpcr.2018.v11i1.23410.

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The objective of the study was to discuss the preventive and treatment of cancer from flavonoids nutraceuticals from our daily dietary source. There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. Numerous biological activities have been reported. Some clinical trials or meta-analyses have suggested positive associations between flavonoid intake and human health, Several findings have proven that dietary flavonoids to have anticancer properties. Flavonoids du

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Pesavento, Maria, Nunzio Cennamo, Luigi Zeni, Letizia De Maria, Giancarla Alberti, and Daniele Merli. "Single Drop Detection of Furfural in Wine by an SPR-Optical Fiber-MIP Based Sensor." Proceedings 60, no. 1 (November 2, 2020): 22. http://dx.doi.org/10.3390/iecb2020-07028.

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A surface plasmon resonance (SPR) platform, based on a D-shaped plastic optical fiber (POF), combined with a biomimetic receptor, i.e., a molecularly imprinted polymer (MIP), is proposed to detect 2-furaldheide (2-FAL) in fermented beverages such as wine. The determination of 2-FAL in food samples is becoming a very crucial task, on the one hand for its role in the flavor and on the other in relation to its toxic and carcinogenic effects on human beings. The proposed sensing device is easy to use and cheap; it has been tested successfully for the detection and quantification of substances of i

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Sorrenti, Valeria, Ilaria Burò, Valeria Consoli, and Luca Vanella. "Recent Advances in Health Benefits of Bioactive Compounds from Food Wastes and By-Products: Biochemical Aspects." International Journal of Molecular Sciences 24, no. 3 (January 19, 2023): 2019. http://dx.doi.org/10.3390/ijms24032019.

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Bioactive compounds, including terpenoids, polyphenols, alkaloids and other nitrogen-containing constituents, exert various beneficial effects arising from their antioxidant and anti-inflammatory properties. These compounds can be found in vegetables, fruits, grains, spices and their derived foods and beverages such as tea, olive oil, fruit juices, wine, chocolate and beer. Agricultural production and the food supply chain are major sources of food wastes, which can become resources, as they are rich in bioactive compounds. The aim of this review is to highlight recent articles demonstrating t

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Balga, I., A. Leskó, M. Ladányi, and M. Kállay. "Influence of ageing on changes in polyphenolic compounds in red wines." Czech Journal of Food Sciences 32, No. 6 (November 27, 2014): 563–69. http://dx.doi.org/10.17221/138/2014-cjfs.

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The phenolic compounds of wines were measured in two local cultivars &ndash; Blaufr&auml;nkisch and Tur&aacute;n, and three worldwide known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experiment was carried out in a cool climate wine region in Eger in the vintage of 2009. We have investigated the profile of phenolic contents in new wines and in aged wines. We have compared these wines in two ageing stages. The content of total polyphenols, anthocyanin, leucoanthocyanin, catechin, the colour intensity and hue were evaluated by a spectrophotometer. Stilbenes (SB) we

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Breen, Martin H., Qui T. Dang, Joseph T. Jaing, and Greta N. Boyd. "The Effect of a ‘One for the Road’ Drink of Hard Liquor, Beer or Wine on Peak Breath Alcohol Concentration in a Social Drinking Environment with Food Consumption." Medicine, Science and the Law 38, no. 1 (January 1998): 62–69. http://dx.doi.org/10.1177/002580249803800110.

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Thirteen healthy subjects (seven men and six women) participated in three drinking studies to examine the maximum increase of breath alcohol concentration (BrAC) and the time taken to reach the maximum BrAC (peak) after a subject finished a ‘one for the road’ drink in a social environment with food consumption. They consumed hard liquor in the first study, beer in the second and wine in the third. Each study consisted of two days. Day 1 served as a control in which the subjects were monitored by breath tests to establish their basic BrAC curves. Day 2 was a repeat of Day 1 with the addition of

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Dodd, Brian. "Mustard to Wine??? Aspects of the IAEA??s Recent Work on the Control of Radioactive Sources." Health Physics 90, Suppl 1 (February 2006): S12—S17. http://dx.doi.org/10.1097/01.hp.0000186999.13832.5a.

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Pello, Jimmy, and Apolonia Diana Sherly da Costa. "Law Protection for Tuak Tree (Borassus Sundaicus) in Kupang City of the West Timor Island, East Nusa Tenggara Province, Indonesia." Journal of Geography and Geology 11, no. 2 (May 30, 2019): 55. http://dx.doi.org/10.5539/jgg.v11n2p55.

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Lontar tree is one of the biological resources that ecologically has a wide and varied distribution. From the description of Beccari (1913), palm leaves which are growing in Indonesia are Borassus Sundaicus. Lontar tree is a dry land resistant plant that has a wide spread, grows in several areas in Indonesia such as in the eastern part of Java Province (i.e. Madura), Bali, West Nusa Tenggara Province, and East Nusa Tenggara Province (Nusa Tenggara Timur or NTT). NTT is a natural distribution area of palm oil, namely on Timor Island, Flores, Sumba, Savu, Rote and other Islands including in th

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Vicente, Javier, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, and Santiago Benito. "An Integrative View of the Role of Lachancea thermotolerans in Wine Technology." Foods 10, no. 11 (November 21, 2021): 2878. http://dx.doi.org/10.3390/foods10112878.

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The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in L. thermotolerans shows interesting routes that play a complementary or protective role against fermenta

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Jönson, Håkan, and Anna Siverskog. "Turning vinegar into wine: Humorous self-presentations among older GLBTQ online daters." Journal of Aging Studies 26, no. 1 (January 2012): 55–64. http://dx.doi.org/10.1016/j.jaging.2011.07.003.

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Bianchi, Alessandro, Isabella Taglieri, Francesca Venturi, Chiara Sanmartin, Giuseppe Ferroni, Monica Macaluso, Fabrizio Palla, Guido Flamini, and Angela Zinnai. "Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?" Foods 11, no. 7 (March 30, 2022): 1011. http://dx.doi.org/10.3390/foods11071011.

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Winemaking variables and techniques are known to affect the composition of wines. To obtain a rapid and safe fermentation course, with a reduced risk of proliferation of unwanted microbial species, frequent recourse is made to the use of selected microorganisms, which can greatly simplify the complex management of the fermentation process. In particular, selected strains of lactic acid bacteria are used, which are much more sensitive than yeasts to the operating conditions of the medium. In this regard, the overall aim of this research was to verify whether the early inoculation of homolactic

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49

Fabbrizzi, Sara, Nicola Marinelli, Silvio Menghini, and Leonardo Casini. "Why do you drink? A means-end approach to the motivations of young alcohol consumers." British Food Journal 119, no. 8 (August 7, 2017): 1854–69. http://dx.doi.org/10.1108/bfj-12-2016-0599.

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Purpose The purpose of this paper is to analyse the motivations of young consumers of alcoholic beverages in order to supply information for the definition of corporate and social marketing strategies. The target of young consumers was chosen because of its association with the choice of consumption behaviours often resulting in health and social issues related to alcohol. The focus on motivations, on the other hand, is justified by the need to assess the contents of appropriate and efficient communication campaigns for both producers and public institutions. Design/methodology/approach A mean

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Rai, Krishna Prasad, Hare Ram Pradhan, Bal Kumari Sharma, and Som Kant Rijal. "Histamine in Foods: Its Safety and Human Health Implications." Journal of Food Science and Technology Nepal 8 (December 15, 2014): 1–11. http://dx.doi.org/10.3126/jfstn.v8i0.11720.

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This article reviews the overall aspects of histamine, one of the most potent biogenic amine, which is formed by decarboxylation of histidine protein rich foods in fish and fish products, dairy products, meat and meat products, fermented vegetables and soy products, and alcoholic beverages such as wine and beer. Normally, three basic conditions i.e. high content of free histidine, bacterial histidine decarboxylase activity and high temperature storage environment elevates the level of histamine in foods. Several chromatographic methods utilizing thin layer chromatography (TLC), high performanc

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