Cited by 721Sirtuins and Resveratrol in MedicinePhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis

Concentration of the Phytoalexin Resveratrol in Wine

Siemann, E. H., Creasy, L. L.·1992·American Journal of Enology and Viticulture

Abstract

Resveratrol is a phytoalexin found in grapes. Recent research had shown that orally administered resveratrol lowered lipid levels in the liver of rats. Wine had been shown to lower serum lipid levels in humans. The concentration of resveratrol was measured in selected wines using HPLC and spectrophotometry. Geographical origin, variety, growing methods, and winemaking procedures all seemed to affect resveratrol concentration. Analysis of wines indicated that resveratrol may be the active ingredient in wines causing reduction of serum lipids.

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Crossref · 10.5344/ajev.1992.43.1.49

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  • The effect of resveratrol in decreasing cancer risk is minimal at best, and the amount in wine is far below the minimal effective daily dose, so no protective effect is expected.

    “However, the effect of resveratrol in decreasing the risk of cancer is minimal, at best. To exhibit a protective effect against cancer (i.e. reduce the incidence of certain cancers of colon, liver and female breast) a certain minimum daily dose of resveratrol is required, and below this dose there will be no possible protective effect. The amount of resveratrol in wine is approximately a factor of”

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Authors
Siemann, E. H., & Creasy, L. L.
Affiliations
Cornell University (US)
Venue
American Journal of Enology and Viticulture
Published
1992
Volume
43
Issue
1
Pages
49-52
ISSN
0002-9254 (ISSN-L)
OpenAlex
W2337341934
Cited by
719
References
0
Citations by year
2026: 3 · 2025: 10 · 2024: 8 · 2023: 16 · 2022: 10 · 2021: 22 · 2020: 21 · 2019: 19 · 2018: 21 · 2017: 28 · 2016: 22 · 2015: 36 · 2014: 21 · 2013: 46 · 2012: 28
FWCI
11.40
Type
journal article
Language
en
Open access
closed
Locations
American Journal of Enology and Viticulture (publishedVersion)
Topics
  • Health Sciences › Medicine › Geriatrics and Gerontology › Sirtuins and Resveratrol in Medicine
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
resveratrol, phytoalexins, wine, grape varieties, geographical origin, serum lipids, hypolipidemic effect

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