期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：This review article had as objective to investigate the biological properties of the
phenolic compounds present in white and red wine. The composition, antioxidant
activity and chemical structure of the phenolic compounds (flavanoids and phenolic
acids) were studied. It was concluded that the antioxadant capacity of the phenolic
compounds is directed related to their chemical structure, which can stabilize free
radicals. Daily and moderated ingestion of wine may promote health and prevent
the risk of heart diesease incidence and certain types of cancer. However, it
should not be considered as treatment for people who has already developed this
diseases.
