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A Comparative Study of Phenols in Apulian Italian Wines

机译：普利亚意大利葡萄酒中酚的比较研究

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摘要

Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans -resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and trans -resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis.
机译：Nutraceutics是一个正在发展的研究领域，研究人员在其中进行研究并尝试改善食品中代谢物的生物学特性。葡萄酒是世界上消费最多的产品之一，并且含有与人体健康生物学相关的大量分子。在本文中，从意大利东南部阿普利亚（Apulia）的葡萄酒中测量了几种具有潜在抗氧化活性的多酚。 HPLC鉴定并定量了羟基酪醇，没食子酸和丁香酸，木犀草素，槲皮素和反式白藜芦醇。葡萄酒中所分析的代谢物的量在很大程度上取决于其颜色，与白葡萄酒和玫瑰葡萄酒相比，红色是最丰富的。没食子酸是最丰富的多酚，其次是丁香酸和木犀草素。然而，也发现了大量的羟基酪醇，槲皮素和反式白藜芦醇。这些葡萄酒中多酚的平均浓度可能具有促进健康的潜在作用，尤其是如果定期食用适量的多酚。

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