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Contribution of red wine consumption to human health protection

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dc.title Contribution of red wine consumption to human health protection en
dc.contributor.author Snopek, Lukáš
dc.contributor.author Mlček, Jiří
dc.contributor.author Sochorová, Lenka
dc.contributor.author Baroň, Mojmír
dc.contributor.author Hlaváčová, Irena
dc.contributor.author Juríková, Tünde
dc.contributor.author Kizek, René
dc.contributor.author Sedláčková, Eva
dc.contributor.author Sochor, Jiří
dc.relation.ispartof Molecules
dc.identifier.issn 1420-3049 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 23
utb.relation.issue 7
dc.citation.spage 1
dc.citation.epage 16
dc.type article
dc.language.iso en
dc.publisher Multidisciplinary Digital Publishing Institute (MDPI AG)
dc.identifier.doi 10.3390/molecules23071684
dc.relation.uri http://www.mdpi.com/1420-3049/23/7/1684
dc.subject red wine en
dc.subject human en
dc.subject health en
dc.subject alcohol en
dc.subject phenolic compounds en
dc.subject antioxidants en
dc.description.abstract Wine consumption has been popular worldwide for many centuries. Based on in vitro and in vivo studies, a certain amount of everyday wine consumption may prevent various chronic diseases. This is due, in part, to the presence and amount of important antioxidants in red wine, and, therefore, research has focused on them. Wine polyphenols, especially resveratrol, anthocyanins, and catechins, are the most effective wine antioxidants. Resveratrol is active in the prevention of cardiovascular diseases by neutralizing free oxygen radicals and reactive nitrogenous radicals; it penetrates the blood-brain barrier and, thus, protects the brain and nerve cells. It also reduces platelet aggregation and so counteracts the formation of blood clots or thrombi. The main aim of this review is to summarize the current findings about the positive influence of wine consumption on human organ function, chronic diseases, and the reduction of damage to the cardiovascular system. © 2018 by the authors. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008151
utb.identifier.scopus 2-s2.0-85050484534
utb.identifier.wok 000445301800187
utb.identifier.pubmed 29997312
utb.identifier.coden MOLEF
utb.source j-scopus
dc.date.accessioned 2018-08-29T08:26:56Z
dc.date.available 2018-08-29T08:26:56Z
dc.description.sponsorship [DG16P02R017]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Snopek, Lukáš
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Hlaváčová, Irena
utb.contributor.internalauthor Sedláčková, Eva
utb.fulltext.affiliation Lukas Snopek 1 https://orcid.org/0000-0002-8537-4217 , Jiri Mlcek 1,*, Lenka Sochorova 2, Mojmir Baron 2, Irena Hlavacova 1, Tunde Jurikova 3 https://orcid.org/0000-0002-8286-8262 , Rene Kizek 4, Eva Sedlackova 1 and Jiri Sochor 2 1 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavreckova 275, CZ-760 01 Zlín, Czech Republic; lsnopek@ft.utb.cz (Lu.S.); ihlavacova@ft.utb.cz (I.H.); evsedl@seznam.cz (E.S.) 2 Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valtická 337, CZ-691 44 Lednice, Czech Republic; lenka.sochorova@mendelu.cz (Le.S.); mojmir.baron@mendelu.cz (M.B.); sochor.jirik@seznam.cz (J.S.) 3 Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, SK-949 74 Nitra, Slovakia; tjurikova@ukf.sk 4 Department of Human Pharmacology and Toxicology, Faculty of Pharmacy, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1946/1, CZ-612 42 Brno, Czech Republic; kizekr@vfu.cz * Correspondence: mlcek@ft.utb.cz; Tel.: +420-576-033-030
utb.fulltext.dates Received: 15 May 2018; Accepted: 9 July 2018; Published: 11 July 2018
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utb.fulltext.sponsorship The financial support received for the project DG16P02R017 “Viticulture and Enology for Maintaining and Restoring Cultural Identity Wine Regions in Moravia” is gratefully acknowledged.
utb.scopus.affiliation Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavreckova 275, Zlín, Czech Republic; Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valtická 337, Lednice, Czech Republic; Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra, Slovakia; Department of Human Pharmacology and Toxicology, Faculty of Pharmacy, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1946/1, Brno, Czech Republic
utb.fulltext.projects DG16P02R017
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