Physiological Properties of Resveratrol Isomers in Wine: Compositional Changes during Processing

Autor:	R. M. Lamuela-Raventos, M. C. De La Torre-Boronat, A. I. Romero-Pérez
Rok vydání:	2001
Předmět:	Wine chemistry.chemical_compound Ethylene chemistry Polyphenol food and beverages Grape berry Resveratrol Ring (chemistry) Medicinal chemistry Cinnamic acid
Zdroj:	Polyphenols, Wine and Health ISBN: 9789048156221
DOI:	10.1007/978-94-015-9644-2_6
Popis:	Resveratrol is a polyphenolic compound that has a C6-C2-C6 structure, it is a stilbene. Stilbenes are ethylene derivatives substituted by two phenyl rings. Ring A usually carries two hydroxyl groups in m-position, while ring B is substituted by hydroxy and methoxy groups in the o-, m-, and p- position. They are synthesised from the cinnamic acid derivatives1.
Databáze:	OpenAIRE
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