Red wines, moderate consumption of which is associated with beneficial effects on health, including a reduced incidence of cardiovascular disease, contain a rich diversity of simple and complex (poly)phenolic compounds. Subtle changes in the polyphenolic profile occur during maturation of the wine which affects its colour and taste. Although the protective effects of red wine consumption have been linked with resveratrol and procyanidins, the identity of the compounds involved remains unclear.
|Number of pages||6|
|Publication status||Published - 2010|