Bioactive compounds in wine : recent advances and by Pedro Adrian Aredes-Fernandez, Maria Jose Rodriguez-Vaquero,

By Pedro Adrian Aredes-Fernandez, Maria Jose Rodriguez-Vaquero, Gisselle Raquel Apud, María Gilda Stivala

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2010; Oliveira et al. 2010; Blanco-Vega et al. 2011). The contact of the wine with the wood foments the transfer of ellagiotannins and other molecules to the wine. The ellagiotannins take part in polymerisation, condensation and precipitation reactions which, apart from agglomerating colloids and Wine Polyphenols 39 improving the clarity of the wine, contribute to producing wines with more stable colours and complex aromas (Ortega-Heras et al. 2004). 2. BIOLOGICAL PROPERTIES AND PERSPECTIVES One important subject of research concerning the beneficial effects of polyphenols is their bio-availability.

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Chlorogenic acid attenuates hypertension and improves endothelial function in spontaneously hypertensive rats. J. Hypertens. 6, 1075-1082. , (1999). Angiotensin I converting enzyme. , (2013). Functional Food: A Growing Trend among the Health Conscious. Asian Soc. Sc. 9, 198-208. , (2013). Novel angiotensin I-converting enzyme inhibitory peptides derived from soya milk. Food Chem. 136(2), 612-616. , (2006). Bioactive compounds of Colostrum and its application. Food Rev. Int. 22, 225–244. C. , (2014).

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