Phenolic Compounds: A Review of Their Possible Role as In Vivo Antioxidants of Wine*

Phenolic compounds are a large and complex group of chemical constituents found in red and white wines which not only affect their quality, but also contribute to their beneficial health effects. The antioxidant properties of phenolic compounds are important in determining their role as protective agents against free radical-mediated disease processes. This review discusses the principles of oxidative stress and the resultant cellular damage caused by lipid peroxidation in vivo. Different groups of wine phenolic compounds are detailed, with specific reference to their in vitro antioxidant activity and their relative potency as free radical scavengers. The absorption and bioavailability of phenolic compounds from dietary sources is discussed.

• Publication year

  2017

• Venue

  South African Journal of Enology and Viticulture

• Publication date

  2017-05-01

• Fields of study

  Chemistry, Environmental Science

• Identifiers
  DOI 10.21548/23-2-2155
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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