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

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Concentration of the Phytoalexin Resveratrol in Wine

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

DOI 10.5344/ajev.1992.43.1.49

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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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Authors: Siemann, E. H., & Creasy, L. L.
Affiliations: Cornell University (US)
Venue: American Journal of Enology and Viticulture
Publisher: American Society for Enology and Viticulture
Published: 1992
Volume: 43
Issue: 1
Pages: 49-52
ISSN: 0002-9254 (ISSN-L)
DOI: 10.5344/ajev.1992.43.1.49
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 (medical) › 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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Concentration of the Phytoalexin Resveratrol in Wine

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