Bibliografias temáticas / Wine-health aspects

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Literatura científica selecionada sobre o tema "Wine-health aspects"

Autor: Grafiati
Publicado: 4 de junho de 2021
Última modificação: 21 de fevereiro de 2023

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Artigos de revistas sobre o assunto "Wine-health aspects"

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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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Teses / dissertações sobre o assunto "Wine-health aspects"

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Norrie, Philip Anthony, University of Western Sydney, College of Health and Science, and School of Medicine. "Wine and health through the ages with special reference to Australia." THESIS_CHS_MED_Norrie_P.xml, 2005. http://handle.uws.edu.au:8081/1959.7/709.

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The use of wine as a medicine is not a new idea, but one that has been rediscovered and given credibility due to current research findings. This research examines the use of wine as a medicine in the past and currently. The whole question of wine and health is put into a more balanced and proper perspective, instead of the ill-informed, negative anti-alcohol view. The aim of the thesis is to document the history of the uses of wine as a medicine, particularly in Australia. The author uses a social ecology framework,which is concerned with the interrelationships between the domains of the perso
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De, Beer Dalene. "Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices." Thesis, Stellenbosch: University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/1300.

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Thesis (PhD (Food Science))--University of Stellenbosch, 2006.<br>The aim of the study was to provide the South African wine industry with guidelines for the production of Pinotage wines with optimal total antioxidant capacity (TAC), while retaining sensory quality. The contribution of individual phenolic compounds to the wine TAC is important in this regard. The wine TAC was measured with the 2,2 -azino-di(3-ethylbenzo-thiazoline-sulphonic acid radical cation) (ABTS +) scavenging assay. The contributions of individual phenolic compounds to the wine TAC were calculated from their content i
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Norrie, Philip Anthony. "Wine and health through the ages with special reference to Australia." Thesis, View thesis, 2005. http://handle.uws.edu.au:8081/1959.7/709.

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The use of wine as a medicine is not a new idea, but one that has been rediscovered and given credibility due to current research findings. This research examines the use of wine as a medicine in the past and currently. The whole question of wine and health is put into a more balanced and proper perspective, instead of the ill-informed, negative anti-alcohol view. The aim of the thesis is to document the history of the uses of wine as a medicine, particularly in Australia. The author uses a social ecology framework,which is concerned with the interrelationships between the domains of the perso
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Iannello, Jenna Lynn. "DOES EDUCATION LEVEL EFFECT HOW KENT STATE UNIVERSITY FEMALE FACULTY AND STAFF PERCEIVE THE HEALTH ASPECTS OF WINE?" Kent State University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=kent1333994346.

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De, Beer Dalene. "The antioxidant activity of South African wines in different test systems as affected by cultivar and ageing." Thesis, Stellenbosch : University of Stellenbosch, 2002. http://hdl.handle.net/10019.1/16298.

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Thesis (M. Sc.Voedselwet.)--University of Stellenbosch, 2001.<br>ENGLISH ABSTRACT: Phenolic compounds in wine, due to their antioxidant activity, are reportedly responsible for the health-promoting properties of wines. The effect of cultivar and in-bottle ageing on the antioxidant activity of South African wines in different types of antioxidant assays was, therefore, investigated. The antioxidant activity of commercial South African red (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) and white (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) cultivar wines was compar
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Livros sobre o assunto "Wine-health aspects"

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Whitten, David N. To your health: Two physicians explore the health benefits of wine. San Francisco, CA: HarperCollinsWest, 1994.

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Paul, O'Byrne, ed. Red wine and health. Hauppauge, NY: Nova Science Publishers, 2009.

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1940-, Lipp Martin R., ed. Pu tao jiu yü jian kang: Liang wei yi shi dui pu tao jiu yu yi jian kang di yen jiu. Taibei Shi: Lian jing chu ban shi yeh gong si, 1997.

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Kondō, Kazuo. Akawain kenkōhō. Tōkyō: Goma Shobō, 1995.

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5

Kapš, Peter. Vino in zdravje: [ugotovitve zdravnika o zdravilnih in škodljivih učinkih vina na človeka]. Novo mesto: Erro, 1998.

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The save your heart wine guide. New York: Thomas Dunne/St. Martin's Press, 1996.

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The save your heart wine guide. London: Headline, 1995.

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Jones, Frank. The save your heart wine guide. New York: St. Martin's Press, 1996.

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9

Radical indulgence: The health secrets of coffee, chocolate & wine. [Whitefield, N.H.]: Rose Cottage Press, 2013.

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Markosov, V. A. Biokhimii︠a︡, tekhnologii︠a︡ i mediko-biologicheskie osobennosti krasnykh vin. Krasnodar: Severo-Kavkazskiĭ zonalʹnyĭ NII sadovodstva i vinogradarstva, 2008.

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Capítulos de livros sobre o assunto "Wine-health aspects"

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Fabbris, Luigi, and Alfonso Piscitelli. "Experience, sensorial skills and personality qualifying a wine consumer as an expert." In Proceedings e report, 229–34. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-461-8.43.

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This paper analyses the characteristics of wine consumers that may qualify them as wine experts. The wine evaluation expertise of consumers, as measured by various degrees of self-perceived ability, is hypothesised to causally depend on cognitive and non-cognitive characteristics of wine experience, on sensorial skills relevant for wine assessment and on wine consumption-related personality aspects. Our work consisted in measuring and analysing the relationships between the self-assessment of the ability to wine assessment given by a convenience sample of consumers and the qualification of their consumption experience and training (ranging from “simple” consumer to producer/seller to professional sommeliers), their sensorial (olfactory, flavour) skills and enogastronomic culture. Wine culture is defined as the capacity to harmonise wine and food and conceive wine as a nutritional, social and health-related means. The analysed data refer to a tasting experiment held as a social activity during a scientific meeting in Pescara, Italy, in 2018. The sample of wine assessors who filled in the evaluation questionnaire included both meeting participants and people belonging to AIS-Abruzzo, the regional association of chartered sommeliers. The data collected at wine tasters showed that there were strong relationships between the self-evaluation as wine expert and the consumption experience, the assessment skills, and the wine consumption “culture”. The relationships differed according to age, activity and length of wine consumption experience of the assessors.
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Camilleri, Mark Anthony. "The Business of Tourism." In Advances in Marketing, Customer Relationship Management, and E-Services, 1–27. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-5835-4.ch001.

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This chapter introduces its readers to the concept of tourism. It sheds light on the rationale for tourism, as it explains the tourists' inherent motivations to travel. It also describes different aspects that together make up the tourism industry. Tourists travel to destinations that are accessible to them. They require accommodation if they are visiting a place for more than 24 hours. Leisure and business travelers may also visit attractions and engage themselves in recreational activities. Hence, the tourist destinations should have the right amenities and facilities. In this light, this chapter clarifies how destinations may offer different products to satisfy a wide array of tourists. Tourism products can include urban (or city) tourism, seaside tourism, rural tourism, ecotourism, wine tourism, culinary tourism, health tourism, medical tourism, religious tourism, cultural (or heritage) tourism, sports tourism, educational tourism, business tourism (including meetings, incentives, conferences, and events), among others.
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Riedel, Heidi, Nay Min Min Thaw Saw, Divine N., Onur Ktk, and Iryna Smetansk. "Wine as Food and Medicine." In Scientific, Health and Social Aspects of the Food Industry. InTech, 2012. http://dx.doi.org/10.5772/33530.

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Ashar Ayub, Muhammad, Muhammad Zia ur Rehman, Muhammad Umair, Sana Rana, Zahoor Ahmad, Nimra Khalid, Hafiza Salma, and Husnain Zia. "Emerging Water Pollutants from Food and Packaging Industry." In Emerging Water Pollutants: Concerns and Remediation Technologies, 53–76. BENTHAM SCIENCE PUBLISHERS, 2022. http://dx.doi.org/10.2174/97897815040739122010005.

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Rapid industrialization and continuous mechanization of the food industry have increased waste production which is a source of various kinds of contaminants especially emerging water pollutants (EWPs). The industry of food (agriculture and processed food) and packaging industry are major sources of these emerging pollutants. Agrochemicals are also a source of pollutants which are contaminating the food chain and underground water. The dairy and meat industries are source of excess antibiotics, lactating hormones, medicines (via exudates and effluents), animal fats, acids, sludge, organic compounds and persisting chemicals in meat and milk. The food processing industry can also contribute various pollutants, like dyes, preservatives, sanitizing and disinfecting agents, as well as alcoholic and phenolic residues from the beverage and wine industries.The food packaging industry is also a major source of food preservatives, dyes, glue, and non-recyclable/one-time-use materials (plastic and polystyrene), which can be broken down into micro/nano plastics leading their way to water reserves and ultimately to the human food chain. Effluents of the food and packaging industry are rich in organic material and can support the growth of various pathogenic bacteria and fungi which can become a source of EWPs and can compromise human health that’s why comprehensive information about these pollutants is needed. Keeping in mind all of these aspects present draft is compiled. This chapter covers various aspects of emerging water pollutants released from food relevant industries.
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