Ragusa Andrea, Centonze Carla, Grasso Maria E, Latronico Maria F, Mastrangelo Pier F, Sparascio Federica, Fanizzi Francesco P, Maffia Michele
Department of Engineering for Innovation, University of Salento, via Monteroni, 73100 Lecce, Italy.
Department of Biological and Environmental Sciences and Technologies, University of Salento, via Monteroni, 73100 Lecce, Italy.
Foods. 2017 Mar 24;6(4):24. doi: 10.3390/foods6040024.
Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and -resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and -resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis.
营养疗法是一个不断发展的研究领域，研究人员在其中研究并试图改善食物中代谢物的生物学特性。葡萄酒是世界上消费最多的产品之一，含有大量与人类健康相关的生物分子。在本文中，对意大利东南部普利亚地区葡萄酒中的几种具有潜在抗氧化活性的多酚进行了测定。通过高效液相色谱法（HPLC）鉴定并定量了羟基酪醇、没食子酸、丁香酸、木犀草素、槲皮素和白藜芦醇。葡萄酒中分析的代谢物含量在很大程度上取决于其颜色，与白葡萄酒和桃红葡萄酒相比，红葡萄酒中的含量最为丰富。没食子酸是含量最丰富的多酚，其次是丁香酸和木犀草素。然而，也发现了大量的羟基酪醇、槲皮素和白藜芦醇。这些葡萄酒中发现的多酚平均浓度可能具有潜在的促进健康作用，尤其是如果定期适量饮用的话。
