Physical Methods of Resveratrol Induction in Grapes and Grape Products – A Review

0388859 - ÚVGZ 2013 RIV CZ eng J - Journal Article
Tříska, Jan - Houška, M.
Physical Methods of Resveratrol Induction in Grapes and Grape Products – A Review.
Czech Journal of Food Sciences. Roč. 30, č. 6 (2012), s. 489-502. ISSN 1212-1800. E-ISSN 1805-9317
R&D Projects: GA MŠMT(CZ) ED1.1.00/02.0073; GA MZe QI91B094
Institutional support: RVO:67179843
Keywords : trans-resveratrol * methods of enchrichements * UV irradiation * ozonisation
Subject RIV: EH - Ecology, Behaviour
Impact factor: 0.685, year: 2012

Trans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has been credited as being potentially responsible for the “French paradox” – the observation that the French have a relatively low incidence of coronary heart disease, even though their diet is high in saturated fats. This review deals with the methods serving for the increase of the resveratrol content in wine products – wine and grape juices. The methods reviewed are UV irradiation of grapes and ozonisation of grapes. The discussed methods describe the ways of increasing resveratrol contents in grapes and wine using “natural” methods. Resveratrol is increased endogenously and therefore, it needs not be declared as the added substance on the product labels.
Permanent Link: http://hdl.handle.net/11104/0217757