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Concentration of the Phytoalexin Resveratrol in Wine
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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“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”
From The relationship between different dimensions of alcohol use and the burden of disease—an update (2017) · cites this paper as [166]
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Metadata
- 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 (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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