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Special Issue "Analysis and Health Benefits of Wine Polyphenols"
Deadline for manuscript submissions: closed (1 August 2019).
Wine Technology Centre (VITEC), Tarragona, Spain
Interests: wine; flavonoids; winemaking; astringency; polyphenols; food analysis; antioxidant activity; sensory evaluation; aromatic composition
Special Issues and Collections in MDPI journals
Special Issue in Foods: Spectroscopy in Grape and Wine Chemistry and Colour
Wine seems to be beneficial to health, and a moderate and regular consumption of this beverage is recommended. The beneficial effect against human diseases is associated with the content of phenolic compounds of wines. Over time, phenolic compounds have received increased attention because of their antioxidant, anti-inflammatory, and antimicrobial properties, and also have been associated with the prevention of important chronic pathologies, such as cardiovascular disorders, neurodegenerative decline, and even cancer. Therefore, phenolic compounds are considered to be important bioactive compounds; most of these effects have been shown in in vitro, but in vivo studies in the human body are scarce. Nowadays, there is a need to demonstrate the effects of these bioactive compounds applying at least some in vitro biological tests or in vivo assays.
Nowadays, research must go deeper in order to establish more accurate in vivo biomarkers and in order to draw conclusions on the biological effects of dietary wine consumption. Polyphenols are important, not only from a therapeutic point of view, but also in terms of the influence of food components on function and nutrition. The interaction with other food components emerges as an important mechanism involved in these biological effects. Interest in wine polyphenol interactions has increased among food research fields, and also has influence in biological systems in general.
In the last few decades, analysis of the bioactive properties of wine due to its phenolic composition has been of great interest in the wine and food industry, as well as for actual consumers. This Special Issue intends to present and discuss the biological activity of wine polyphenols and their importance in nutrition and health.
The scope of the Special Issue includes the following topics:
- Antioxidant, anti-inflammatory and antimicrobial activities of wine polyphenols
- Bioactive effect and wine quality
- Interaction of wine polyphenols with other food components
- Wine consumption and beneficial nutrition effects
- Wine polyphenols and human diseases
- Assessment of polyphenols addition to improve health effects of wine
Dr. Raul Ferrer-Gallego
Dr. María José Jara-Palacios
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- phenolic compounds
- bioactive properties
- antioxidant activity