文章基本信息

标题：Physical methods of resveratrol induction in grapes and grape products – a review
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作者：Tříska J. ; Houška M.
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2012
卷号：30
期号：6
页码：489-502
DOI：10.17221/115/2012-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：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.
关键词：trans-resveratrol; methods of enchrichements; UV irradiation; ozonisation