Phenolic compounds : a review of their possible role as in vivo antioxidants of wine

De Beer, D. ; Joubert, E. ; Gelderblom, W. C. A. ; Manley, M. (2002)

CITATION: De Beer, D., et al. 2002. Phenolic compounds : a review of their possible role as in vivo antioxidants of wine. South African Journal of Enology & Viticulture, 23(2):48-61, doi:10.21548/23-2-2155.

The original publication is available at http://www.journals.ac.za/index.php/sajev

Article

Phenolic compounds are a large and complex group of chemical constituents found in red and white wines which not only affect their quality, but also contribute to their beneficial health effects. The antioxidant properties of phenolic compounds are important in determining their role as protective agents against free radical-mediated disease processes. This review discusses the principles of oxidative stress and the resultant cellular damage caused by lipid peroxidation in vivo. Different groups of wine phenolic compounds are detailed, with specific reference to their in vitro antioxidant activity and their relative potency as free radical scavengers. The absorption and bioavailability of phenolic compounds from dietary sources is discussed.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/101632
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