Les polyphénols du raisin

Abstract

Le raisin possède une spécificité par les composés phénoliques antioxydants qu'il renferme (flavonoïdes et nonflavonoïdes). Les structures et principales familles de composés phénoliques du raisin sont données. La consommation modérée de raisin ou de produits dérivés (contenant des polyphénols) peut conduire à une diminution de l'agrégation plaquettaire ainsi qu'à des effets vasodilatateurs des vaisseaux sanguins. Les effets physiologiques obtenus pour la consommation nutritionnelle d'extrait de polyphénols de raisin sur l'athérosclérose, le diabète ou l'hypertension montrent une prévention in vivo de ces pathologies pour les modèles étudiés avec une synergie lorsque éthanol et polyphénols sont associés, par l'intermédiaire de plusieurs mécanismes. Les polyphénols du raisin peuvent donc jouer un rôle de nutrition préventive.Abstract: The phenolic antioxidant components of the grape (flavonoids and non-flavonoids) cause it to stand out. The article states the structure and main families of phenolic components found in the grape. Moderate consumption of grapes and products derived from grapes (containing polyphenols) can lead to decreased platelet aggregation as well as dilating the blood vessels. The physiological effects of consuming polyphenols derived from grapes on diabetes, raised blood-pressure or arthritis demonstrate in vivo prevention of these pathologies, with synergy if ethanols are associated with the grape polyphenols by various mechanisms. Grape polyphenols can therefore be said to have a role in preventive nutrition.

Melatonin is synthesised by yeast during alcoholic fermentation in wines

“…Studies have reviewed their content in grapes as a source of bioactive compounds (Chira, Suh, Saucier, & Teissèdre, 2008;Nassiri-Asl & Hosseinzadeh, 2009), their role in the winemaking process (Pérez-Serradilla & Luque de Castro, 2008), their reactivity and influence on the organoleptic properties (Paixão, Perestrelo, Marques, & Câmara, 2007). The described biological activities are varied and include antioxidant, cardioprotective, antiinflammatory, anti-ageing and antimicrobial properties, among others (Xia, Deng, Guo, & Li, 2010).…”

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

“…Grape (Vitis sp.) contains a diversity of phytochemical polyphenols that act on human physiology, eliciting beneficial functions such as antioxidant, anticarcinogenic, cardioprotective, anti-inflammatory and neuroprotective (Bagchi et al, 2000;Chira, Suh, Saucier, & Teissèdre, 2008). Grape and grape derivatives are a natural source of phenolic compounds and represent important sources of polyphenols in the human diet.…”

“…Grape and grape derivatives are a natural source of phenolic compounds and represent important sources of polyphenols in the human diet. These compounds are responsible for the bioactive properties of wines and grape juices (Chira et al, 2008;Mulero, Pardo, & Zafrilla, 2010 Grape juice is a non-fermented grape derivative with typical characteristics regarding its colour, aroma and flavour. This natural beverage is highly appreciated and consumed worldwide (Rizzon & Meneguzzo, 2007).…”

Aquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totais

“…Os compostos antioxidantes do vinho e da uva são importantes na prevenção, e possível tratamento, de doenças crônicas, como a aterosclerose, diabetes, hipertensão e, inclusive, certos tipos de cânceres 3 . Nesse sentido, pode-se recomendar o aumento da quantidade dessas bebidas em preparações culinárias, o que possivelmente elevará o consumo de compostos fenólicos.…”

“…Os compostos fenólicos da uva agem como protetores nutricionais, atuando na prevenção de desordens crônicas 3 . Da mesma forma, o vinho tinto e o suco de uva são bebidas reconhecidas como benéficas à saúde humana devido à presença de compostos fenólicos.…”