Physical Methods of Resveratrol Induction in Grapes and Grape Products ? A Review

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00027022:_____/12:00000276

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Physical Methods of Resveratrol Induction in Grapes and Grape Products ? A Review

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Physical Methods of Resveratrol Induction in Grapes and Grape Products ? A Review

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EH - Ekologie – společenstva

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

30

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

14

Strana od-do

489-502

Kód UT WoS článku

000312615700001

EID výsledku v databázi Scopus

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