Polyphenolic compounds of red wine: relationship with the antioxidant properties and effects on the metabolic syndrome induced in high-fructose fed rats

D. Di Majo; M. La Guardia; L. La Neve; S. Giammanco; M. Giammanco

doi:10.4081/jbr.2009.4730

Polyphenolic compounds of red wine: relationship with the antioxidant properties and effects on the metabolic syndrome induced in high-fructose fed rats

https://doi.org/10.4081/jbr.2009.4730

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Vol. 82 No. 1 (2009)

Submitted: September 30, 2014
Accepted: September 30, 2014

Published: January 30, 2009

Antioxidant capacity, Polyphenols, Metabolic syndrome, red wine sprague-dawley rats

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Authors

Epidemiologists have observed that a diet rich in polyphenolic compounds may provide a positive effects due to their antioxidant properties. Red wine is an excellent source of polyphenolic compounds. Objective of this work is a review of the polyphenolic compounds of red wine. The first study evaluates the antioxidant properties of Sicilian red wines in relationship with their polyphenolic composition; the second investigates the corrective offects of some phenolic molecules on the metabolic syndrome induced in high-fructose fed rats.

Di Majo, D., La Guardia, M., La Neve, L., Giammanco, S., & Giammanco, M. (2009). Polyphenolic compounds of red wine: relationship with the antioxidant properties and effects on the metabolic syndrome induced in high-fructose fed rats. Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale, 82(1). https://doi.org/10.4081/jbr.2009.4730