Resveratrol - occurrence in wine originating from Czech vineyard regions and effect on human health

K. Melzoch, V. Filip, D. Buckiová, I. Hanzlíková and J. Šmidrkal

Czech Journal of Food Sciences, 2000, vol. 18, issue 1, 35-40

Abstract: Resveratrol is a substance of a natural character, naturally present in some foods, namely in wine. The grape peels of Vitis vinifera contain about 50 to 100 mg of resveratrol/g and the average resveratrol concentration in red wines produced in the world fluctuates between 1.0 to 3.0 mg/l. A few biological activities were discovered with resveratrol in the last few years such as positive action against some cardiovascular diseases described as so called French paradox and anti-cancer chemo-preventive activity. The denominators of those activities are anti-oxidizing and free radical scavenging features of resveratrol molecule. As expected, red wines from vines originating in the Czech vineyard regions appear to contain relatively high levels of resveratrol (from 1.4 to 9.4 mg/l.

Keywords: resveratrol; anti-oxidants; polyphenols; red wine; French paradox; anti-cancer chemo-preventive activity (search for similar items in EconPapers)
Date: 2000
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