Wine: antioxidant activity and human health

摘要

Recent epidemiologic evidence has pointed to an association between moderate wine consumption and a decreased risk for a number of degenerative d iseases, including cardiovascular disease and cancer. In vitro studies and animal studies have identified polyphenolic compounds as constituents of wine which may be responsible for these observed effects. Lipid peroxidation has been proposed as one mechanism involved in the pathogenesis of many of these degenerative diseases and polyphenolics have been shown to have powerful antioxidant activity in vitro. Little is known however of the biological absotption and mechanism of action of polyphenols in vivo. We will discuss some of the current research findings in this area and some of the questions that still remain to be answered.