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Functional Properties of Grape and Wine Polyphenols

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Abstract

Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they are extracted during the winemaking process. These substances have a potentially positive effect, on human health, thus giving to grape and red wine “functional properties” that can contribute to prevent a number of human illness. Nevertheless, the research community is showing that the real effect is a result of a combination of different factors, notably daily intake, bioavailability, or in vivo antioxidant activity that are yet to be resolved. Viticulture and winemaking practices, determine the concentration of polyphenols in grape and wine. To date, reduced knowledge is existing on the effects of different yeast strains on the final concentration of polyphenols in red wine. We summarize the recent findings concerning the effects of polyphenols on human chronic disease and the future directions for research to increase the amount of these compounds in wine.

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Abbreviations

PAL:

Phenylalanine Ammonia Lyase

C4H:

Cinnamate 4-Hydroxylase

4CL:

4-Hydroxy-Cinnamoyl CoA Ligase

CHS:

Chalcone Syntase

CHI:

Chalcone Isomerase

STS:

Stilbene Synthase

IFH:

Isoflavon Hydroxylase

IFR:

Isoflavon Reductase

F3H:

Flavanone 3-Hydroxylase

F3’5’H:

Flavonoid-3′ 5′-Hydroxylase

DFR:

Dihydroflavonol Reductase

ANS:

Anthocyanidins Synthase

ANR:

Anthocyanidins Reductase

3-GT:

3-Glucosyltransferase

OMT:

OxyMethyl-Transferase

ROS:

Reactive Oxygen Species

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Acknowledgments

This work was supported by the Italian Ministry of Education, University and Research - Project S.I.Mi.S.A. - PON02_00186_3417512/1 and Project Pro.Ali.Fun - PON02_00186_2937475.

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  1. Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy

    Giovanna Giovinazzo & Francesco Grieco

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  1. Giovanna Giovinazzo
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  2. Francesco Grieco
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Correspondence to Giovanna Giovinazzo.

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Giovinazzo, G., Grieco, F. Functional Properties of Grape and Wine Polyphenols. Plant Foods Hum Nutr 70, 454–462 (2015). https://doi.org/10.1007/s11130-015-0518-1

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