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Blueber.y Extr.ct r.duces Oxidative Str.ss in Patients with Metabolic Syndr.me

Jour.al of Life Sciences 2016年第3期10卷 145-152页

作者： r.ul Fr.ncisco Pastor.Gonzalez E Cassini M. S. Pastor.I Saur. M Saavedr. E. Siman Menem M. I. Dr.go S iermoli r. h Inter.alMedicineIVChair HospitaldeClinicas"JosddeSanMartin"UniversityofBuenosAiresBuenosAiresArgentina Centr.deDiagn6sticoMolecular..A.(Molecular.iagnosisCenter. BuenosAiresArgentina CESAN(Centr.deEndocr.nologia SaludAlimentaci6nyNutricidn)CenterforEndocrinologyHealthEatingandNutritionBuenosAiresArgentina

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Enr.chment of r.sver.tr.l in Wine thr.ugh a New Vinification Pr.cedur.

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Jour.al of Life Sciences 2015年第7期9卷 327-333页

作者： r.ul Fr.ncisco Pastor.Magdalena r.quel Gar.antini Mar.elo Mur.o Sebastian Pr.eto humber.o Manzano Car.a Ar.ani Claudia In6s Quini Mar.a-Isabel Covas r.ber.o h6ctor.iermoli Section Polyphenols Wine and Health Fourth Chair in Internal Medicine Clinics Hospital University of Buenos Aires BuenosAires C1408FZB Argentina Depar.ment Special Analytical Standar.s National Wine Institute Mendoza M5500AAR Argentina Depar.ment Oenological and Sensor. Studies National Wine Institute Mendoza M5500AAR Argentina NUPr.AS handesbolag Sicka Alle Nacka 13165 Sweden

Sulphur.dioxide is used in the vinification pr.cess as an antimicr.bial agent, but it is also consider.d as an impor.ant r.sk factor.for.liver.diseases. Stilbenes have inhibitor. effects on the gr.wth of lactic acid bacter.a str.ins isolated fr.m wine. The author. investigated the viability of obtaining fr.e-SO2 r.sver.tr.l-enr.ched r.d wines. Substitution of sulfite (7 g/100kg) for.r.sver.tr.l (150 mg/L and 300 mg/L) in the vinification pr.cess did not change the basic physical and chemical pr.per.ies of wine or.its sensor.al pr.file. To the best of the author." knowledge this is the fir.t time that this type of vinification pr.cedur. is r.por.ed.

关键词：红葡萄酒酿造过程白藜芦醇富集生长抑制作用二氧化硫危险因素肝脏疾病

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A Novel Appr.ach to Measur. the Total Antioxidant Power.of Wines thr.ugh Near.Infr.r.d Spectr.scopy and Its r.levance in human Nutr.tion

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Jour.al of health Science 2019年第4期7卷 209-214页

作者： r.úl Fr.ncisco Pastor.Mar.a Laur. Mar.ani Mar.anela G. Villach Pablo N. Cascón Mir.am Giudice Elena Pastor.Isabel Pastor.r.ber.o h. iermoli Alicia B. Penissi r.sear.h Institute Faculty of Medical SciencesUniversidad del AconcaguaMendoza M5500CKCArgentina Polyphenols Wine and HealthInternal Medicine IV ChairHospital de ClínicasUniversidad de Buenos AiresCiudad de Buenos Aires C1120AAFArgentina

Wine is the pr.duct of the alcoholic fer.entation of the gr.pe (Vitis vinifer.). As such, it is a hydr.alcoholic solution with a var.able content of nutr.tional and functional (polyphenols) molecules, the latter.involved in its antioxidant potential. The or.anoleptic var.ables of wine, together.with its potential positive effects on health of a light-moder.te intake, have always been topics of gr.at inter.st within the cultur.s. In the label of wine, alcohol is the only declar.d var.able. On the other.hand, ther. is no infor.ation about the content of “positive” molecules, such as those associated with the antioxidant power. This value could be ver. impor.ant to classify the wines, helping oenologist and nutr.tionist in qualifying them as a component of Mediter.anean diet. Mor.over. one of the most cr.tical aspects in evaluating the r.le of wine in human health thr.ugh epidemiological pr.spective studies is the quality of the pr.ducts used and their.antioxidant potential. This r.sear.h aimed to optimize and validate an analytical appr.ach based on a por.able device (SCIO?), using NIr. (near.infr.r.d r.flectance spectr.scopy). It allows the measur. of TAP (total antioxidant power. of wine thr.ugh the glass. r.sear.h findings ar. pr.mising. To the best of our.knowledge, this is the fir.t time that an easy-to-use and cheap hand-held scanner.is validated to measur. the TAP of a bever.ge.

关键词： TAP of wines near.infr.r.d spectr.scopy of wines NIr. por.able device

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