Wartosci zdrowotne substancji zawartych w winach

• Autorzy: Gawlik M. , Bialik J.
• Języki publikacji: PL

Słowa kluczowe

PL

flawonoidy; wlasciwosci biologiczne; choroby czlowieka; zwiazki fenolowe; wina; profilaktyka; skladniki mineralne; konsumenci; wartosc zdrowotna; zywienie czlowieka

EN

flavonoids; biological property; human disease; phenolic compound; wine; prophylaxis; mineral component; consumer; healthy value; human nutrition

• Wydawca: -
• Czasopismo: Bromatologia i Chemia Toksykologiczna
• Rocznik: 1998
• Tom: 31
• Numer: 4
• Strony: 419-424
• Opis fizyczny: s.419-424,rys.,bibliogr.

Twórcy

autor

Gawlik M.

• Uniwersytet Jagiellonski, 31-007 Krakow, ul.Golebia 24

autor

Bialik J.

Bibliografia

• 1. Teissedre P.L., Cabanis J.C., Moutounet M.: Vin et sante-Donnees actuelles. Guide 1996 Vins et Sante. 1996; Les Editions Du Voyage, Montpellier
• 2. Teissedre P.L., Waterhouse A.L., Walzem R.L., German J.B., Frankel E.N., Ebeler S.E., Clifford A.J.: Composes phenoliques du Raisin et du Vin et Sante. 1996; Bulletin de l'O.I.V., 781 -782, 252-277. Montpellier
• 3. Conkerton EJ., Chapital D.C.: High-performance liquid chromatography separation of the cis-trans isomers of cinnamic acid derivatives. J. Chromatogr., 1983; 281: 326-329
• 4. Pezet R., Pont V., Cuenat P.: Method to determine resveratrol and pterostilbene in grape beeries and wines using high-performance liquid chromatography and highly sensitive fluorimetric detection. J. Chromatogr., 1994; 663: 191 -197
• 5. Goldberg D.M., Ng E., Karumanchiri A., Yan J., Diamandis E.P., Soleas G.J.: Assay of glucosides and isomers in wine by direct-injection high-performance liquid chromatography. J. Chromatogr., 1995; 708: 89-98
• 6. Ong Y., Nagel C.W.: High-pressure liquid chromatographic analysis of hydroxycinnamic acid-tartaric acid esters and their glucose esters in vitis vinifera. J. Chromatogr., 1978; 157: 345 - 355
• 7. Andres-Luceva, Lamuela-Raventos R.M.: Phenolics in white free run juices and wines from Pendes by High-Performance Liquid Chromatography: Changes during vinification. J. Agric. Food Chem., 1996; 44: 3040-3046
• 8. Goldberg D.M., Tsang E., Karumanchiri A., Diamandis E.P., Soleas G., Ng E.: Method to assay the concentrations of phenolic constituents of biological interest in wines. Anal. Chem., 1996; 68: 1688-1694
• 9. Frankel E.N., Kanner J., German J.B., Parks E., Kinsella J.E.: Inhibition of oxydation of human low-density lipoprotein by phenolic substances in red wine. Lancet, 1993; 341: 454-457
• 10. Abu-Amsha R., Croft K.D., Puddey I.B., Proudfoot J.M., Beilin L.J.: Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxydation in vitro: identification and mechanism of action of some cinnamic acid derivatives from red wine. Clinical Science, 1996; 91: 449-458