Physical Methods of Resveratrol Induction in Grapes and Grape Products ? A Review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67179843%3A_____%2F12%3A00388859" target="_blank" >RIV/67179843:_____/12:00388859 - isvavai.cz</a>
Alternative codes found
RIV/00027022:_____/12:00000276
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Physical Methods of Resveratrol Induction in Grapes and Grape Products ? A Review
Original language description
Trans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has been credited as being potentially responsible for the ?French paradox ? the observation that the French have a relatively low incidence of coronary heart disease, even though their diet is high in saturated fats. This review deals with the methods serving for the increase of the resveratrol content in wine products ? wine and grape juices. The methods reviewed are UV irradiation of grapes and ozonisation of grapes. The discussed methods describe the ways of increasing resveratrol contents in grapes and wine using ?natural methods. Resveratrol is increased endogenously and therefore, it needs not be declared as the added substance on the product labels.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EH - Ecology - communities
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
30
Issue of the periodical within the volume
6
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
14
Pages from-to
489-502
UT code for WoS article
000312615700001
EID of the result in the Scopus database
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