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Red Wine and Health
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Editors: Paul O'Byrne
Book Description:
The book revises the principal strategies for the characterization of red wines based on compositional profiles of biogenic amines as a source of information. Special attention is paid to toxicological and organoleptic repercussions associated with the presence of these natural components of wines. This book also aims to characterize the red wine through dielectric parameters. An overview of the basics of the dielectric properties of materials, specifically in foods is also presented.

Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity in vitro. Phenolic compounds, obtained in red wine, are natural constituents of grapes and wines. They have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. Thus, phenolics show a positive effect on human health and they may cause an increase of antioxidant activity of blood plasma. In this book, the effect of total phenolics [TP], total anthocyanins [TA] on the antioxidant activity [AA] is discussed. Furthermore, the applications of the different analytical methods that have been developed so far for the analysis of natural antioxidants in red wine are discussed, such as high-performance liquid chromotography (HPLC), gas chromatography (GC), and capillary electrophoresis (CE). Also, the agents influencing the phenolic profiles of red wine are overviewed.

Wine safety and healthiness depend on the interactions among various factors, several of which of microbial origin. This book explores scientific knowledge on the microbial role in the healthiness and safety enhancement of red wines, by proposing a specific selection of microbial starters. Furthermore, the growth and metabolism of lactic acid bacteria (LAB), which are essential in the quality of many fermented beverages like cider and wine, are discussed. In addition to malic acid, some other organic acids, sugars and carbon sources may be utilized by LAB modifying the sensory quality of these products. In fruit juice and related product, for example, they are considered spoilage microorganisms.

Sulphur dioxide (SO2) is one of the most debated chemical components used in enology. Its important antioxidant, preservative and antiseptic properties are indispensable for the health, stability and quality of wine. Flow injection analysis offers great potentials on the field of automation in terms of high sampling rate, precision, accuracy and cost effectiveness. This book reviews automated flow injection methods for the determination of sulphur dioxide in wines.

Moderate wine intake could play a protective role in several systems, including cardiovascular, digestive and neuroendocrine ones. Since the description of the French paradox, many beneficial effects of red wine have been described, namely those linked to cardiovascular disease protection. The most recent findings regarding the effects of red wine or its components on the adipose tissue are reviewed. In addition,
it has been shown that red wine polyphenolics causes substantial falls in blood pressure, thus improving endothelial function and decreasing oxidative stress. These studies on vascular endothelium are also looked at.

The main component considered responsible for the reduced risk of death in alcoholic beverages is ethanol. This book reviews the data generated to date on the amount of phenolic compounds necessary to elicit certain cardioprotective effects. This data may have implications for national alcohol and dietary guidelines, for medical practitioners who 'prescribe' daily moderate wine consumption, as well as for the wine industry per se redeveloping healthier wine styles and types.

Table of Contents:
Preface pp. i-xvii

Chapter 1. Characterization of Wines through the Compositional Profiles of Biogenic Amines and Related Compounds. Focusing on the Description of Toxicological and Organoleptic Features;pp. 1-24
(Javier Saurina, Dept. of Analytical Chemistry, Univ. of Barcelona, Barcelona, Spain)

Chapter 2. Dielectric Properties and Wines;pp. 25-51
(A. Garcia Gorostiaga, J.L. Torres Escribano, M. De Blas Corral, Dept. of Projects and Rural Engineering, Univ. Publica de Navarra, Pamplona, Spain)

Chapter 3. Red Wine Phenolics: Reasons for their Variation;pp. 53-90
(Patricia Valentao, Luis Guerra, David M. Pereira, Paula B. Andrade, REQUIMTE/Servico de Farmacognosia, Faculdade de Farmacia, Univ. do Porto, Porto, Portugal)

Chapter 4. Antioxidants and Antioxidant Activity of Red and White Wines Affected by Winemaking and Other Extrinsic and Intrinsic Factors;pp. 91-141
(Lachman Jaromir, Sulc Miloslav, Dept. of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech Univ. of Life Sciences, Prague, Czech Republic)

Chapter 5. Methods for the Determination of Natural Antioxidants in Red Wines;pp. 143-171
(L.M. Ravelo-Perez, A.V. Herrera-Herrera, M.A. Rodriguez-Delgado, Dept. of Analytical Chemistry, Nutrition and Food Science, Univ. of La Laguna, Canary Islands, Spain, and J. Hernandez-Borges, Dept. de Proteccion Vegetal, Instituto Canario de Investigaciones Agrarias (ICIA), Islas Canarias, Spain)

Chapter 6. ^Biogenic Amines in Wines: A Review;pp. 173-203
(Fernanda Galgano, Marisa Caruso and Fabio Favati, Dept. of Biology, DBAF, University of Basilicata, Viale dell’Ateneo Lucano, Potenza - Italy)

Chapter 7. Safety and Healthiness Enhancement of Red Wines by Selected Microbial Starters;pp. 205-233
(Caridi A., Sidari, R., Dept. of "Scienze e Tecnologie Agro-Forestali e Ambientali", Faculty of Agricultural Sciences, "Mediterranea" Univ. of Reggio Calabria, Reggio Calabria, Italy)

Chapter 8. Sugars, Organic Acids and Glycerol Metabolism of Lactic Acid Bacteria from Fruits and Fermented Beverages. Influence on the Products Quality;pp. 235-278
(Maria Cristina Manca de Nadra, Fabiana Maria Saguir and Ana Maria Strasser de Saad, Facultad de Bioquimica, Quimica y Farmacia - Univ. Nacional de Tucuman, Tucuman, Argentina)

Chapter 9. Levels of Pesticide Residues in Red Wine and Health Risk Assessment;pp. 279-301
(Jose Oliva, Paula Paya and Alberto Barba, Dept. Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, Univ. of Murcia, Murcia, Spain)

Chapter 10. Sulphur Dioxide in Wines: Automated Determination Using Flow Injection Analysis;pp. 303-322
(Constantinos K. Zacharis, Paraskevas D. Tzanavaras, Demetrius G. Themelis, John A. Stratis, Laboratory of Analytical Chemistry, Dept. of Chemistry, Aristotelian Univ. of Thessaloniki, Greece)

Chapter 11. ^Does Oak Aging Improve the Antioxidant Activity of Red Wines?;pp. 323-338
(Pedro Rodriguez-Rodriguez, Dept. de Tecnologia de Alimentos, Nutricion y Bromatologia, Facultad de Veterinaria, Univ. de Murcia, Murcia, Espana, Patrick Rabion, Finca Omblancas, Carretera de Jumilla-Ontur km, Jumila, Murcia, Espana)

Chapter 12. Red Wine and the Metabolic Syndrome: Possible Contribution of an Old Remedy for An Emergent Problem;pp. 339-358
(Rosario Monteiro, Dept. of Biochemistry, Faculty of Medicine, Univ. of Porto, Portugal, Faculty of Nutrition and Food Sciences, Univ. of Porto, Portugal, Marco Assuncao, Dept. of Anatomy, Faculty of Medicine, Univ. of Porto, Portugal and Conceicao Calhau,Dept. of Biochemistry, Faculty of Medicine, Univ. of Porto, Portugal)

Chapter 13. Red Wine and Vascular Endothelium;pp. 359-372
(Dimitris Tousoulis, Nikos Papageorgiou, Charalambos Antoniades, Costas Tsioufis, Gerasimos Siasos, Christodoulos Stefanadis, Cardiology Unit, Hippokration Hospital, Athens University Medical School, Athens, Greece)

Chapter 14. A Prooxidant Mechanism of Red Wine Polyphenols in Chemoprevention of Cancer;pp. 373-388
(S.M. Hadi, M.F. Ullah, Uzma Shamim, Sarmad Hanif, et al., Dept. of Biochemistry, Faculty of Life Sciences, Aligarh, India)

Chapter 15. How Do We Demonstrate That There Is A Potential Therapeutic Role for Moderate Wine Consumption?;pp. 389-400
(Creina S. Stockley, The Australian Wine Research Institute)

Chapter 16. Kidney Protection by Wine through an Enhancement of the Antioxidant Defense System;pp. 401-428
(Ramon Rodrigo and Joaquin Toro, Laboratory of Renal Pathophysiology, Molecular and Clinical Pharmacology Program, Institute of Biomedical Sciences, Faculty of Medicine, Univ. of Chile)

Chapter 17. Keeping the Track of Quality: Authentication and Traceability Studies on Wine;pp. 429-466
(Maurizio Aceto, Massimo Baldizzone, Matteo Oddone, Dept. of Environmental and Life Sciences, Univ. of Eastern Piedmont, Alessandria)

Chapter 18. Human Health Benefits, Antimicrobial Properties and the Future of Phenolic Compounds as Preservatives in the Food Industry;pp. 467-485
(María Cristina Manca de Nadra and María José Rodríguez Vaquero, Facultad de Bioquimica, Quimica y Farmacia - Univ. Nacional de Tucuman, Tucuman, Argentina)


Short Communication

Dielectric Properties and Wines: Impasses, Developments...;pp. 487-491
(A. Garcia Gorostiaga, J.L. Torres Escribano, and M. De Blas Corral, Dept. of Projects and Rural Engineering, Univ. Publica de Navarra, Pamplona, Spain)

Index pp. 493-527

   Series:
      Food and Beverage Consumption and Health
   Binding: Hardcover
   Pub. Date: 2009
   Pages: 544
   ISBN: 978-1-60692-718-2
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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