Table Of ContentNUTRITION AND DIET RESEARCH PROGRESS
G
RAPES
P C ,
OLYPHENOLIC OMPOSITION
A C
NTIOXIDANT HARACTERISTICS
H B
AND EALTH ENEFITS
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N
UTRITION
D R P
AND IET ESEARCH ROGRESS
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NUTRITION AND DIET RESEARCH PROGRESS
G
RAPES
P C ,
OLYPHENOLIC OMPOSITION
A C
NTIOXIDANT HARACTERISTICS
H B
AND EALTH ENEFITS
SANDRA THOMAS
EDITOR
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CONTENTS
Preface vii
Chapter 1 The Polyphenolic Profile of Grapes 1
Ivana Tomaz, Petra Štambuk,
Željko Andabaka, Darko Preiner,
Domagoj Stupić, Edi Maletić,
Jasminka Karoglan Kontić
and Danijela Ašperger
Chapter 2 Phenolic Compounds of Red Grapes:
Biological Properties and Health Effects 71
Luís R. Silva, Juliana Vinholes
and Branca M. Silva
Chapter 3 Antioxidant Capacity of Different
Grape Bunch Fractions: A Review 119
Fernanda Cosme and António M. Jordão
Chapter 4 Grape Oral Nanodrugs May Offer Immediate
Promise for the Treatment of Type 2 Diabetes
Mellitus 159
B. M. Olabinri
Index 179
PREFACE
The grape is one of the most important horticultural crops in the world
with an annual production greater than 77 million tons in the year 2013. The
majority of harvested fruit is processed into wine, but it is also consumed
fresh, processed into raisins, juices, jams, etc. Grapes, wines and derived
products contain large amounts of phytochemicals especially phenolic
compounds which offer health benefits. This book discusses antioxidant
activities and health benefits of grapes in further detail.
Chapter 1 – Grape berries contain numerous secondary metabolites,
among which polyphenolic compounds are the most abundant. This class of
compounds possesses an antioxidant activity and has multiple beneficial
effects to the human health. The polyphenolic compounds are able to reduce
inflammation, stop development of tumors, modulate immune system, etc. The
grape phenolic profile (content and composition) depends greatly on the grape
variety. The environmental factors that influence the phenolic profile include
terrain, climate, soil properties, and soil water. The grape berries can produce
synthase phenolic acids (hydroxycinnamic and hydroxybenzoic acids),
stilbenes and flavonoids (anthocyanins, flavonols, and flavan-3-ols). As
already mentioned, the classes of phenols can be located in the grape berry
pericarp and the grape seeds, but their distribution among these tissues differs
significantly. The vast majority of these compounds are contained in
hypodermal and epidermal cells. The position of phenols in this tissue depends
on their structure; thus, they could be located in the free form (anthocyanins,
flavonols, monomeric and dimeric forms of flavan-3-ols, phenolic acids) in
vacuoles and cytoplasm, but also be bound to the cell wall (phenolic acids,
flavan-3-ols). There are numerous papers concerning the composition and
content of polyphenols in different grape varieties, but up to this day, there is
viii Sandra Thomas
no review article which unifies these data. Thus, the aim of the present chapter
is to unify the known data concerning the content and composition of
polyphenols in different berry tissue and grape varieties, as well.
Chapter 2 – Grape (Vitis vinifera L.) is one of the fruit most consumed
worldwide. They are consumed as fresh fruit or processed products like wine,
juice, jams and others. Grapes are recognized by their high phenolic contents.
These compounds are important quality factors of grapes and consequently to
wines, due to their contribution to sensorial characteristics, such as wine color
and taste. In addition, these compounds are also involved in oxidation
reactions, interactions with proteins and aging behaviour of wines. Two main
classes of phenolic compounds can be found in grapes and they can be
classified as flavonoids (located in the skin, seeds and stems) or non-
flavonoids (mainly located in the pulp). The main flavonoids found in grapes
and their products include anthocyanins, flavan-3-ols and flavonols. On the
other hand, non-flavonoids are mainly hydroxybenzoic and hydroxycinnamic
acids and stilbenes. Anthocyanins are the most important phenolic compounds
in red grapes, being responsible for the color of grapes and wines and also to
confer organoleptic characteristics to wine. Flavan-3-ols are the most abundant
class of flavonoids and are found as monomers or linked forming the
condensed tannins; also they have a direct influence in the complexity of
wine taste and mouthfeel, bitterness and astringency of wine. Flavonols are
found in grapes and wines as glycosides, which are a ubiquitous class of
flavonoids with photo-protection and co-pigmentation. Hydroxybenzoic and
hydroxycinnamic acids possess a critical importance in the development of
wine astringency and bitterness. Besides the organoleptic characteristics
attributed to phenolic compounds present in grapes they are also known as
beneficial to human health by exerting several biological effects due to their
antioxidant, antibacterial, anti-inflammatory, anticarcinogenic, anti-aging
activities and prevention role against cardiovascular diseases. Thus, this
chapter will be focused in the phenolic composition of red grapes, their
biological importance and health benefits.
Chapter 3 – Grape production is one of the main agro economic activities
in the world. Grapes presented compounds with important biological
properties namely phenolic compounds that include tannins, phenolic acids,
anthocyanins, and resveratrol. Many grape phenolic compounds are considered
to be powerful free radical scavengers, and their antioxidant properties depend
on their chemical structure. Specifically, these properties depend on their
ability to donate hydrogen or electron and their ability to delocalize the
unpaired electron within the aromatic structure. In the literature there are
