Fehér János, Lugasi Andrea
Semmelweis Egyetem, Altalános Orvostudományi Kar, II. Belgyógyászati Klinika, Budapest.
Orv Hetil. 2004 Dec 26;145(52):2623-7.
The polyphenol compounds can be responsible for the beneficial physiological effects of the wine, specially of the red wine. The supposed mechanism in health protecting effect due to the polyphenol components in the wine can be grouped to several biochemical reactions. One of the most important and mostly examined characteristics is their antioxidant and radical scavenging effect.
Examination of the antioxidant characteristics of a newly developed vermouth wine.
Antioxidant characteristics of a newly developed vermouth wine (marked with FB) till now not in the market were studied comparing with those of three red and three white wines as well as of one rose wine. The total polyphenol content, the hydrogen donor activity, the reduction capacity and the complex building activity were determined.
Hundred ml of the vermouth wine involves 18.8 mg alcohol, as well as 220 mg polyphenol compounds, comparing to the mean polyphenol content of white wine with 10.5 mg alcohol and 35 mg polyphenol contents.
Usual consumption of one unit from the vermouth wine examined in this paper is medically acceptable, furthermore the organism can have those polyphenol compounds which play substantial role in the protection against oxidative stress.
多酚类化合物可能是葡萄酒，特别是红酒产生有益生理效应的原因。葡萄酒中多酚成分对健康的保护作用，其假定机制可归纳为几种生化反应。其中最重要且研究最多的特性之一是它们的抗氧化和自由基清除作用。
检测一种新开发的苦艾酒的抗氧化特性。
通过与三种红酒、三种白酒以及一种桃红葡萄酒对比，研究一种尚未上市的新开发苦艾酒（标记为FB）的抗氧化特性。测定了总多酚含量、氢供体活性、还原能力和络合活性。
每100毫升苦艾酒含有18.8毫克酒精以及220毫克多酚化合物，相比之下，白葡萄酒平均每100毫升含10.5毫克酒精和35毫克多酚。
本文所检测的苦艾酒，日常饮用一个单位在医学上是可接受的，此外，机体能够摄取那些在抵御氧化应激中发挥重要作用的多酚化合物。
