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Resveratrol - occurrence in wine originating from Czech vineyard regions and effect on human health

Author

Listed:
  • K. Melzoch
  • V. Filip
  • D. Buckiová
  • I. Hanzlíková
  • J. Šmidrkal

Abstract

Resveratrol is a substance of a natural character, naturally present in some foods, namely in wine. The grape peels of Vitis vinifera contain about 50 to 100 mg of resveratrol/g and the average resveratrol concentration in red wines produced in the world fluctuates between 1.0 to 3.0 mg/l. A few biological activities were discovered with resveratrol in the last few years such as positive action against some cardiovascular diseases described as so called French paradox and anti-cancer chemo-preventive activity. The denominators of those activities are anti-oxidizing and free radical scavenging features of resveratrol molecule. As expected, red wines from vines originating in the Czech vineyard regions appear to contain relatively high levels of resveratrol (from 1.4 to 9.4 mg/l.

Suggested Citation

  • K. Melzoch & V. Filip & D. Buckiová & I. Hanzlíková & J. Šmidrkal, 2000. "Resveratrol - occurrence in wine originating from Czech vineyard regions and effect on human health," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 18(1), pages 35-40.
    • Handle: RePEc:caa:jnlcjf:v:18:y:2000:i:1:id:8305-cjfs
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    Citations

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    Cited by:

    1. Jiří Totušek & Danuše Lefnerová & Marie Kyseláková & Josef Balík & Jaromír Veverka & Jan Tříska & Naděžda Vrchotová, 2008. "Antimutagenic activity of raw materials and by-products by production of grape wines," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(SpecialIs), pages 55-59.
    2. Irina BALGA & Annamária LESKÓ & Márta LADÁNYI & Miklós KÁLLAY, 2014. "Influence of ageing on changes in polyphenolic compounds in red wines," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(6), pages 563-569.

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