Author/Editor		Vrhovšek, Urška; Mattivi, Fulvio
Title		Specific substances in wine for the prevention of coronary artery disease
Type		članek
Source		In: Pajer Z, Štiblar-Martinčič D, editors. International symposium on cardiovascular diseases. Proceedings of the 29th memorial meeting devoted to prof. dr. Janez Plečnik; 1998 Dec 3-5; Ljubljana. Ljubljana: Medical faculty, Institute of histology and embryology,
Publication year		1998
Volume		str. 449-63
Language		eng
Abstract		It is generally confirmed that red wines contain definitely high amounts of polypheronlic antioxidants. Therefore, a moderate, regular and appropriate wine consumption, possibly associated with meals, surely represents a primary source for these compounds. It is necessary to be cautious in making general recommendations, since advice to drink some alcoholic beverages to avoid coronary heart disease could possibly encourage abuse. Nevertheless, some of the present findings could have implications in terms of recommendations for supplementation. it is worth stressing that the polyphenols content varies considerably according to the wine type. both the absolute quantyty and the distribution among the different chemical clases of polyphenols vary considerably in connection with the variety, the area of production, the agronomical techniques adopted, the choice of vinification processes, the vintage, the age, etc. In particular, the variety plays a central role in determining both the amount and the kind of wine polyphenols. The right choice of varieties and winemaking processes can contribute to optimizing the content of natural antioxidants in wine, and it could become a further criterion - besdes the traditional and consolidated ones - for orientating the production towards wines of a better nutritional quality.
Descriptors		CORONARY DISEASE WINE FLAVONES COUMARIC ACIDS STILBENES PHENOLS TANNINS