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Article

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health

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Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
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Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
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Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Clinical Hospital Centre Rijeka, Krešimirova ul. 42, 51000 Rijeka, Croatia
*
Author to whom correspondence should be addressed.
Academic Editor: Fernando M. Nunes
Foods 2022, 11(12), 1804; https://doi.org/10.3390/foods11121804
Received: 20 May 2022 / Revised: 14 June 2022 / Accepted: 15 June 2022 / Published: 19 June 2022
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption. View Full-Text
Keywords: autochthonous Croatian wines; bioactive compounds; moderate wine consumption; health autochthonous Croatian wines; bioactive compounds; moderate wine consumption; health
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MDPI and ACS Style

Radeka, S.; Rossi, S.; Bestulić, E.; Budić-Leto, I.; Kovačević Ganić, K.; Horvat, I.; Lukić, I.; Orbanić, F.; Zaninović Jurjević, T.; Dvornik, Š. Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health. Foods 2022, 11, 1804. https://doi.org/10.3390/foods11121804

AMA Style

Radeka S, Rossi S, Bestulić E, Budić-Leto I, Kovačević Ganić K, Horvat I, Lukić I, Orbanić F, Zaninović Jurjević T, Dvornik Š. Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health. Foods. 2022; 11(12):1804. https://doi.org/10.3390/foods11121804

Chicago/Turabian Style

Radeka, Sanja, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Igor Lukić, Fumica Orbanić, Teodora Zaninović Jurjević, and Štefica Dvornik. 2022. "Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health" Foods 11, no. 12: 1804. https://doi.org/10.3390/foods11121804

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