Wine in Health and Disease Prevention addresses both the benefits and concerns associated with consumption of wine and wine components, especially related to cardiovascular, metabolic, and neurological health. As the single most comprehensive volume needed to understand the effect of wine on overall health, this is an essential reference for graduate and post-graduate students and researchers studying wine science, nutrition, alcoholic beverages, and public health. Dieticians and clinicians, as well as those working in the winemaking industry, will also benefit from this invaluable resource.
This comprehensive volume offers the balanced view necessary to understand the reality of today’s findings and the potential of tomorrow's research in wine and health.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Dedication - p. v 7. Contributors - p. xxvii 8. About the editor - p. xxxv 9. Preface - p. xxxvii 10. Editor’s note - p. xxxix 11. Section 1: Introductory chapters: Production, drinking, and health - p. S1 12. Chapter 1 Wine production and varieties: Red, white, and beyond - p. 3 13. Chapter 2 Wine microbial diversity and malolactic fermentation: A focus on lactic acid bacteria - p. 15 14. Chapter 3 Prosecco wine: Grape varieties, clones, and composition - p. 27 15. Chapter 4 Organic wine - p. 45 16. Chapter 5 Fruit wines - p. 57 17. Chapter 6 Pomegranate (Punica granatum L.) wine - p. 73 18. Chapter 7 Wine in the context of motherhood - p. 87 19. Chapter 8 Moderate wine consumption and health effects: An overview - p. 101 20. Chapter 9 Wine and selected cardiovascular disease: An overview - p. 113 21. Section 2: Sensory and compositional aspects - p. S2 22. Chapter 10 Sensory attributes and consumer preference of wine and other alcoholic beverages - p. 127 23. Chapter 11 The color of wines: Pigments and beyond - p. 139 24. Chapter 12 Acidity of wine: Composition, quality indicators, and health impacts - p. 151 25. Chapter 13 Features and composition of red wines - p. 165 26. Chapter 14 Modulating the bioactive phenolic composition of wines: Use of toasted vine-shoots - p. 177 27. Chapter 15 Ethanol concentrations in wine - p. 187 28. Chapter 16 Carbonyls in wine - p. 201 29. Chapter 17 Polysaccharides in wine: Enological origin and characterization - p. 215 30. Chapter 18 Raman spectroscopic analysis of wine composition - p. 227 31. Chapter 19 Identification of wine: Elemental and isotopic analysis - p. 243 32. Section 3: General, health, and metabolic aspects of wine consumption - p. S3 33. Chapter 20 Wine and mortality – An overview - p. 259 34. Chapter 21 Wine and the Mediterranean diet - p. 271 35. Chapter 22 Wine, alcohol, and their health effects in the “Seguimiento Universidad de Navarra (SUN)” and the “Prevención con Dieta Mediterránea (PREDIMED and PREDIMED-Plus)” studies - p. 285 36. Chapter 23 Decoding red wine’s effects: Cardiovascular and metabolic disorders in animal research - p. 295 37. Chapter 24 Grape (Vitis vinifera) pomace and cardiovascular effects: A focus on in vivo and in vitro studies - p. 307 38. Chapter 25 Wine and its effects on platelets - p. 319 39. Chapter 26 Effects of wine on the plasma metabolome - p. 333 40. Chapter 27 The dual role of wine in prostate cancer: Risk and benefit - p. 347 41. Chapter 28 Biomarkers of wine consumption in humans: A historical journey through epidemiological and clinical studies - p. 359 42. Chapter 29 A comparison of wine with other beverages: Chemical composition and biological activities - p. 369 43. Section 4: Focused areas, specific wine components, and effects on tissue and organ systems - p. S4 44. Chapter 30 Byproducts of winemaking as a source of functional ingredients for noncommunicable disease prevention - p. 383 45. Chapter 31 Polyphenols in different wines and their impact on health - p. 397 46. Chapter 32 Wine polyphenols and potential uses in alzheimer’s disease: A new narrative - p. 409 47. Chapter 33 Effects of anthocyanins on human health: An overview - p. 423 48. Chapter 34 Role of anthocyanins in liver health: Insights from wine consumption - p. 441 49. Chapter 35 Features of anthocyanins: Applications to diabetes - p. 455 50. Chapter 36 Anthocyanins and bone: A new narrative - p. 465 51. Chapter 37 Cyclophosphamide as a toxin and catechin cytoprotecting properties - p. 479 52. Chapter 38 Catechin and applications to aging research - p. 493 53. Chapter 39 Catechin in wines and cytoprotection in testicular damage - p. 505 54. Chapter 40 Delphinidin in red wine and its biological effects - p. 515 55. Chapter 41 Gallic acid as an antiinflammatory agent - p. 527 56. Chapter 42 Cancer studies and isorhamnetin - p. 539 57. Chapter 43 Malvidin-3-glucoside and its effects on the mitochondria - p. 549 58. Chapter 44 Quercetin and pro-health potential of wine - p. 561 59. Chapter 45 Wine, resveratrol and DNA maintenance - p. 573 60. Chapter 46 Resveratrol and its properties as an antitumor agent: A focus on colorectal cancer - p. 583 61. Chapter 47 Resveratrol and its antiinflammatory effects - p. 593 62. Chapter 48 Resveratrol and its effects on healthy aging - p. 607 63. Chapter 49 Epigenetic effects of resveratrol in health and disease: Emerging discoveries and research directions - p. 623 64. Chapter 50 Tannins in wine and effects on heart tissue - p. 635 65. Chapter 51 Tannins and cancer: A new narrative in the red wine context - p. 647 66. Section 5: Behavior, brain, and the nervous system - p. S5 67. Chapter 52 Resveratrol and effects on behavior - p. 661 68. Chapter 53 Quercetin in wine: Neuroprotective property and mechanisms - p. 681 69. Chapter 54 Grapes and neurological protection - p. 697 70. Chapter 55 Grapes and their extracts in behavioral and psychiatric disorders - p. 711 71. Section 6: Undesirable or adverse components of wine - p. S6 72. Chapter 56 Potential hazardous compounds in wine - p. 727 73. Chapter 57 Biogenic amines in wine - p. 739 74. Chapter 58 Pesticides and insecticides in wine: Viticulture applications and impacts on consumer health - p. 753 75. Chapter 59 Mycotoxins in wine: Types, health risks, and control methods - p. 769 76. Chapter 60 Role of heavy metals in wine production, their effects on health, and mitigation strategies - p. 781 77. Section 7: Selective methods and Resources - p. S7 78. Chapter 61 Wine fingerprinting by Fourier transform ion cyclotron resonance mass spectrometry - p. 799 79. Chapter 62 Assays for polyphenols in wine production: Residues and beyond - p. 809 80. Chapter 63 Analyzing wine with electrochemical sensors as a new narrative - p. 827 81. Chapter 64 Wine analysis: UV spectral profiles - p. 847 82. Chapter 65 Wine analyses using X-ray fluorescence: Methods and applications - p. 857 83. Chapter 66 Recommended resources for wine in health and disease prevention - p. 869 84. Index - p. 881
Wine in Health and Disease Prevention addresses both the benefits and concerns associated with consumption of wine and wine components, especially related to cardiovascular, metabolic, and neurological health. As the single most comprehensive volume needed to understand the effect of wine on overall health, this is an essential reference for graduate and post-graduate students and researchers studying wine science, nutrition, alcoholic beverages, and public health. Dieticians and clinicians, as well as those working in the winemaking industry, will also benefit from this invaluable resource.
This comprehensive volume offers the balanced view necessary to understand the reality of today’s findings and the potential of tomorrow's research in wine and health.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Dedication - p. v 7. Contributors - p. xxvii 8. About the editor - p. xxxv 9. Preface - p. xxxvii 10. Editor’s note - p. xxxix 11. Section 1: Introductory chapters: Production, drinking, and health - p. S1 12. Chapter 1 Wine production and varieties: Red, white, and beyond - p. 3 13. Chapter 2 Wine microbial diversity and malolactic fermentation: A focus on lactic acid bacteria - p. 15 14. Chapter 3 Prosecco wine: Grape varieties, clones, and composition - p. 27 15. Chapter 4 Organic wine - p. 45 16. Chapter 5 Fruit wines - p. 57 17. Chapter 6 Pomegranate (Punica granatum L.) wine - p. 73 18. Chapter 7 Wine in the context of motherhood - p. 87 19. Chapter 8 Moderate wine consumption and health effects: An overview - p. 101 20. Chapter 9 Wine and selected cardiovascular disease: An overview - p. 113 21. Section 2: Sensory and compositional aspects - p. S2 22. Chapter 10 Sensory attributes and consumer preference of wine and other alcoholic beverages - p. 127 23. Chapter 11 The color of wines: Pigments and beyond - p. 139 24. Chapter 12 Acidity of wine: Composition, quality indicators, and health impacts - p. 151 25. Chapter 13 Features and composition of red wines - p. 165 26. Chapter 14 Modulating the bioactive phenolic composition of wines: Use of toasted vine-shoots - p. 177 27. Chapter 15 Ethanol concentrations in wine - p. 187 28. Chapter 16 Carbonyls in wine - p. 201 29. Chapter 17 Polysaccharides in wine: Enological origin and characterization - p. 215 30. Chapter 18 Raman spectroscopic analysis of wine composition - p. 227 31. Chapter 19 Identification of wine: Elemental and isotopic analysis - p. 243 32. Section 3: General, health, and metabolic aspects of wine consumption - p. S3 33. Chapter 20 Wine and mortality – An overview - p. 259 34. Chapter 21 Wine and the Mediterranean diet - p. 271 35. Chapter 22 Wine, alcohol, and their health effects in the “Seguimiento Universidad de Navarra (SUN)” and the “Prevención con Dieta Mediterránea (PREDIMED and PREDIMED-Plus)” studies - p. 285 36. Chapter 23 Decoding red wine’s effects: Cardiovascular and metabolic disorders in animal research - p. 295 37. Chapter 24 Grape (Vitis vinifera) pomace and cardiovascular effects: A focus on in vivo and in vitro studies - p. 307 38. Chapter 25 Wine and its effects on platelets - p. 319 39. Chapter 26 Effects of wine on the plasma metabolome - p. 333 40. Chapter 27 The dual role of wine in prostate cancer: Risk and benefit - p. 347 41. Chapter 28 Biomarkers of wine consumption in humans: A historical journey through epidemiological and clinical studies - p. 359 42. Chapter 29 A comparison of wine with other beverages: Chemical composition and biological activities - p. 369 43. Section 4: Focused areas, specific wine components, and effects on tissue and organ systems - p. S4 44. Chapter 30 Byproducts of winemaking as a source of functional ingredients for noncommunicable disease prevention - p. 383 45. Chapter 31 Polyphenols in different wines and their impact on health - p. 397 46. Chapter 32 Wine polyphenols and potential uses in alzheimer’s disease: A new narrative - p. 409 47. Chapter 33 Effects of anthocyanins on human health: An overview - p. 423 48. Chapter 34 Role of anthocyanins in liver health: Insights from wine consumption - p. 441 49. Chapter 35 Features of anthocyanins: Applications to diabetes - p. 455 50. Chapter 36 Anthocyanins and bone: A new narrative - p. 465 51. Chapter 37 Cyclophosphamide as a toxin and catechin cytoprotecting properties - p. 479 52. Chapter 38 Catechin and applications to aging research - p. 493 53. Chapter 39 Catechin in wines and cytoprotection in testicular damage - p. 505 54. Chapter 40 Delphinidin in red wine and its biological effects - p. 515 55. Chapter 41 Gallic acid as an antiinflammatory agent - p. 527 56. Chapter 42 Cancer studies and isorhamnetin - p. 539 57. Chapter 43 Malvidin-3-glucoside and its effects on the mitochondria - p. 549 58. Chapter 44 Quercetin and pro-health potential of wine - p. 561 59. Chapter 45 Wine, resveratrol and DNA maintenance - p. 573 60. Chapter 46 Resveratrol and its properties as an antitumor agent: A focus on colorectal cancer - p. 583 61. Chapter 47 Resveratrol and its antiinflammatory effects - p. 593 62. Chapter 48 Resveratrol and its effects on healthy aging - p. 607 63. Chapter 49 Epigenetic effects of resveratrol in health and disease: Emerging discoveries and research directions - p. 623 64. Chapter 50 Tannins in wine and effects on heart tissue - p. 635 65. Chapter 51 Tannins and cancer: A new narrative in the red wine context - p. 647 66. Section 5: Behavior, brain, and the nervous system - p. S5 67. Chapter 52 Resveratrol and effects on behavior - p. 661 68. Chapter 53 Quercetin in wine: Neuroprotective property and mechanisms - p. 681 69. Chapter 54 Grapes and neurological protection - p. 697 70. Chapter 55 Grapes and their extracts in behavioral and psychiatric disorders - p. 711 71. Section 6: Undesirable or adverse components of wine - p. S6 72. Chapter 56 Potential hazardous compounds in wine - p. 727 73. Chapter 57 Biogenic amines in wine - p. 739 74. Chapter 58 Pesticides and insecticides in wine: Viticulture applications and impacts on consumer health - p. 753 75. Chapter 59 Mycotoxins in wine: Types, health risks, and control methods - p. 769 76. Chapter 60 Role of heavy metals in wine production, their effects on health, and mitigation strategies - p. 781 77. Section 7: Selective methods and Resources - p. S7 78. Chapter 61 Wine fingerprinting by Fourier transform ion cyclotron resonance mass spectrometry - p. 799 79. Chapter 62 Assays for polyphenols in wine production: Residues and beyond - p. 809 80. Chapter 63 Analyzing wine with electrochemical sensors as a new narrative - p. 827 81. Chapter 64 Wine analysis: UV spectral profiles - p. 847 82. Chapter 65 Wine analyses using X-ray fluorescence: Methods and applications - p. 857 83. Chapter 66 Recommended resources for wine in health and disease prevention - p. 869 84. Index - p. 881
