臺灣博碩士論文加值系統

常見的中藥虎杖(Polygonum cuspidatum Sied. et Zucc.)是很好的白藜蘆醇的來源，白藜蘆醇也同樣是紅葡萄酒中抗氧化表現的主要成分。本論文的研究目的是探討虎杖對葡萄再醱酵的影響，藉由虎杖參與葡萄醱酵釀酒的過程，探討其抗氧化能力、酒精含量、有效成分、抗菌試驗、抑制酪氨酸酶活性和官能品評等之影響。實驗結果發現，醱酵葡萄虎杖組的DPPH清除率可達到77.04 ± 1.02%，而無添加虎杖的對照組清除率只有32.86 ± 0.61%。醱酵葡萄虎杖組的還原力可以相當於0.12 ± 0.01 mg/mL Vit-C濃度所提供的還原力。總酚含量在不同醱酵天數的變化不太，不過有添加虎杖組別的總酚含量，仍明顯高於無添加虎杖的對照組。虎杖組到第21天之後的酒精度約為5~ 5.4%左右，而對照組在第21天的酒精度為5.3 ± 0.80%。毛細管電泳之白藜蘆醇含量分析顯示，醱酵第21天含量可達到最高，虎杖組含量為37.44 ± 1.45 mg/L，對照組為34.16 ± 1.70 mg/L。醱酵葡萄虎杖組對E. coli, S. choleraesuis, B. subtilis均有明顯的抑菌效果，而對酪氨酸酶活性的抑制率可達64.34 ± 4.40%，略高於對照組的55.12 ± 4.29%。實驗初步證明，虎杖確實可增加紅葡萄酒中整體的抗氧化表現，此外還有明顯的抑菌效果和酪氨酸酶的抑制活性。在官能品評方面，虎杖組的色澤和香氣反應較佳，但餘後感有偏酸、甜味不足等缺點。整體喜好度來說，無添加虎杖的對照組接受度較好，因為虎杖組的樣品有明顯特有氣味之觀感問題必須克服。

Polygonum cuspidatum Sied. et Zucc. is a good source of resveratrol in the common traditional Chinese medicine. Resveratrol is also the major component of antioxidation ability in red wine. In this study, the effects of P. cuspidatum in re-fermentation of grape were investigated. The present study was designed to explore the antioxidant potential (by DPPH and reducing power assays), alcohol content, bioactive constituents, antibacterial activity, tyrosinase inhibition activity as well as sensory evaluation after P. cuspidatum was added into the grape re-fermentation process. Among the samples, P. cuspidatum addition group exhibited high inhibition of 77.04 ± 1.02% in DPPH, and 0.12 ± 0.01 mg/mL Vit-C equivalent in reducing power assay under experimental conditions. In contrast, the scavenging activity of control group (without adding P. cuspidatum) had only about 32.86 ± 0.61% in DPPH assay. The total phenolic content did not change significantly during the course of studied, yet the P. cuspidatum groups were still higher than the control group. Furthermore, the alcohol content of both P. cuspidatum and control groups were about 5 to 5.4% after 21 days fermentation. Accordingly, the highest resveratrol levels were 37.44 ± 1.45 and 34.16 ± 1.70 mg/L, determined from CE analysis, for P. cuspidatum and control group respectively, after 21 days of fermentation and diminished afterward. The P. cuspidatum group also exhibited a significantly antibacterial activity against E. coli, S. choleraesuis, and B. subtilis. The tyrosinase inhibition activity, on the other hand, for P. cuspidatum group was 64.34 ± 4.40%, compared to the control group of 55.12 ± 4.29%. This preliminary study indicates the addition of P. cuspidatum in grape re-fermentation could actually improved the overall performance on the anti-oxidation ability, antibacterial activity, and the tyrosinase inhibition activity. In sensory evaluation, addition of P. cuspidatum had the better color and odor response, but more acidic aftertaste, and inadequate sweet taste. In summary, the better overall preference was found in the sample without P. cuspidatum. It seemed that this was affected by the samples with P. cuspidatum has noticeable perception of odor problems and needs to be overcome.

摘要 ………………………………………………………………I
Abstract …………………………………………………………III
誌謝 ………………………………………………………………V
目錄 ………………………………………………………………VII
圖目錄 ……………………………………………………………IX
表目錄 ……………………………………………………………XI
第一章、緒論 ……………………………………………………1
　　1.1 前言 ……………………………………………………1
　　1.2 研究目的及範圍 ………………………………………3
第二章、文獻回顧 ………………………………………………6
　　2.1 虎杖簡介 ………………………………………………6
　　2.2 紅葡萄酒簡介 …………………………………………11
　　2.3 白藜蘆醇簡介 …………………………………………22
第三章、材料與方法 ……………………………………………29
　　3.1 藥品及設備 ……………………………………………29
　　3.2 實驗方法 ………………………………………………31
　　3.2.1 醱酵培養………………………………………………31
　　3.2.2 抗氧化分析測試 ……………………………………36
　　3.2.3 酒精含量之測定 ……………………………………37
　　3.2.4 毛細管電泳分析 ……………………………………38
　　3.2.5 抗菌試驗 ……………………………………………39
　　3.2.6 抑制酪氨酸酶活性測定 ……………………………40
　　3.2.7 官能品評 ……………………………………………41
第四章、實驗結果與討論 ………………………………………44
　　4.1 清除DPPH自由基能力測定 ……………………………44
　　4.2 還原力測定 ……………………………………………46
　　4.3 總酚含量測定 …………………………………………48
　　4.4 酒精含量之測定 ………………………………………50
　　4.5 毛細管電泳分析 ………………………………………50
　　4.6 抗菌試驗 ………………………………………………53
　　4.7 抑制酪氨酸酶活性測定 ………………………………57
　　4.8 官能品評 ………………………………………………60
第五章、結論與未來展望 ………………………………………73
　　5.1 結論 ……………………………………………………73
　　5.2 未來展望 ………………………………………………75
參考文獻 …………………………………………………………76
附錄一 葡萄酒之官能品評表……………………………………87
作者簡歷……………………………………………………………88
圖 目 錄
圖1-1 2005年全球主要死亡原因百分率……………………………… 2
圖2-1 虎杖……………………….…………………….……….……… 9
圖2-2 類黃酮氧化形態……………………………………….……….. 14
圖2-3 Vitis vinifera 葡萄花青素生合成途徑…………………………. 15
圖2-4 白藜蘆醇及其衍生物的化學結構式…………………….…….. 23
圖2-5 白藜蘆醇的生物合成途徑………………….………………….. 24
圖3-1 中藥-虎杖………………………….……………………………. 32
圖3-2 實驗流程…………………………………..…….……………… 33
圖3-3 醱酵培養之材料與設備…………………………………...…… 34
圖3-4 醱酵過程之樣品…………………………………...…………… 35
圖4-1 不同醱酵天數樣品的清除DPPH自由基之清除率….….…...… 45
圖4-2 不同醱酵天數樣品之還原力…………….…………………….. 47
圖4-3 不同醱酵天數樣品之總酚含量變化……………………...…… 49
圖4-4 不同醱酵天數樣品的酒精含量..………………...…………….. 51
圖4-5 不同醱酵天數樣品之白藜蘆醇含量的變化……....................... 52
圖4-6 醱酵葡萄虎杖組之白藜蘆醇含量、DPPH自由基清除率、還
原力、酒精含量的變化……………............................................. 53
圖4-7 醱酵葡萄虎杖組的抗菌效果………...………………………… 55
圖4-8 黑色素生成的反應機制……………...………………………… 58
圖4-9 酪氨酸酶活性抑制率…………………………………………... 59
圖4-10 官能品評相關照片……………...………………………..…… 61
圖4-11 消費者喜好性分析－色澤(Color)…………………………….. 62
圖4-12 消費者喜好性分析－氣味(Odor)……………..…………...….. 63
圖4-13 消費者喜好性分析－酸味(Acidity)…..…………...………….. 65
圖4-14 消費者喜好性分析－甜味(Sweetness)……………………….. 66
圖4-15 消費者喜好性分析－澀味(Astringency)…………...………… 67
圖4-16 消費者喜好性分析－整體喜好度(Overall) ………...………... 68
圖4-17 消費者喜好性分析－酸味，澀味，甜味………………………. 70
圖4-18 消費者喜好性分析－色澤，氣味，整體喜好度………………. 71
圖4-19 消費者喜好性分析……………………………………………. 72
表 目 錄
表2-1 葡萄酒中主要的酚類化合物…………………………………... 12
表2-2 紅葡萄酒中酚類物質的抗氧化能力…………………………... 17
表2-3 不同植物來源之白藜蘆醇含量………………………............... 25
表4-1 醱酵葡萄虎杖組的抗菌表現……...……………………...….… 55

1.王光輝 (1982) 葡萄花青素。製酒科技專論彙編。4, 92-97。
2.司徒世瑄 (2005) 白黎蘆醇做為預防心血管疾病健康補充品之發展。國立臺灣海洋大學食品科學系碩士學位論文。
3.林慧芬 (2005) 紅葡萄酒之抗氧化活性。輔仁大學食品營養學系碩士論文。
4.陳姬如 (2008) 白藜蘆醇添加對虎杖萃取液之抗氧化性與抑制酪胺酸酵素活性影響。大葉大學生物產業科技學系碩士班碩士論文。
5.陳勇智 (2007) 虎杖萃取液的抗氧化與抑制酪氨酸酵素之研究。大葉大學生物產業科技學系碩士班碩士論文。
6.劉翠玲 (2008) 全球中草藥保健食品產業發展現況與展望。食品生技。14, 1-11。
7.闕甫伈 (2007) 虎杖大量繁殖及品質鑑定之研究。中醫藥年報。25(4), 361-382。
8.Ames, B. N. (1979) Identifying environmental chemicals causing mutations and cancer. Science, 204, 587-593.
9.Ames, B. N., Saul, R. L. (1986) Oxidative DNA damage as related to cancer and aging. Progress in Clinical and Biological Research, 209A, 11-26.
10.Arnous, A., Makris, D.P., and Kefalas, P. (2002) Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. Journal of Food Composition and Analysis, 15, 655-665.
11.Basly, J. P., Marre-Fournier, F., Le Bail, J.-C., Habrioux, G., and Chulia, A. J. (2000) Estrogenic/antiestrogenic and scavenging properties of (E)- and (Z)-resveratrol. Life Sciences, 66, 769-777.
12.Becker, J. V. W., Armstrong, G. O., van der Merwe, M. J., Lambrechts, M. G., Vivier, M. A., and Pretorius, I. S. (2003) Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related antioxidant resveratrol. FEMS Yeast Research, 4, 79-85.
13.Belleville, J. (2002). The french paradox: Possible involvement of ethanol in the protective effect against cardiovascular diseases. Nutrition, 18, 173-177.
14.Borra, M. T., Smith, B. C., and Denu, J. M. (2005) Mechanism of human SIRT1 activation by resveratrol. Journal of Biological Chemistry, 280, 17187-17195.
15.Boulton, R. (2001) The copigment of anthocyanins and its role in the color of red wine: A critical review. American Journal of Enology and Viticulture 52, 67-87.
16.Burns, J., Yokota, T., Ashihara, H., Lean, M.E.J., and Crozier, A. (2002) Plant foods and herbal sources of resveratrol. Journal of Agricultural and Food Chemistry, 50, 3337-3340.
17.Casper, R. F., Quesne, M., Rogers, I. M., Shirota, T., Jolivet, A., Milgrom, E., and Savouret, J. F. (1999) Resveratrol has antagonist activity on the aryl hydrocarbon receptor: implications for prevention of dioxin toxicity. Molecular Pharmacology, 56, 784-790.
18.Chang, J. S., Liu, H.W., Wang,K. C., Chen, M. C., Chiang, L. C., Hua, Y. C., and Lin, C. C. (2005) Ethanol extract of Polygonum cuspidatum inhibits hepatitis B virus in a stable HBV-producing cell line. Antiviral Research, 66, 29-34.
19.Chen, L., Han, Y., Yang, F., and Zhang, T. (2001) High-speed counter- current chromatography separation and purification of resveratrol and piceid from Polygonum cuspidatum. Journal of Chromatography A, 907, 343-346.
20.Chen, R. S., Wu, P. L., and Chiou, R. Y. Y. (2002) Peanut roots as a source of resveratrol. Journal of Agricultural and Food Chemistry, 50, 1665-1667.
21.Choi, J., Conrad, C. C., Malakowsky, C.A., Talent, J.M., Yuan, C. S., and Gracy, R. W. (2002) Flavones from Scutellaria baicalensis Georgi attenuate apoptosis and protein oxidation in neuronal cell lines. Biochimica et Biophysica Acta, 1571, 201-210.
22.Chu, X., Sun, A., and Liu, R. (2005) Preparative isolation and purification of five compounds from the Chinese medicinal herb Polygonum cuspidatum Sieb. et Zucc by high-speed counter-current chromatography. Journal of Chromatography A, 1097, 33-39.
23.Dangles, O., Saito, N., Brouillard, R. (1993) Anthocyanin intramolecular copigment effect. Phytochemistry, 34, 119-124.
24.Dasgupta, B., and Milbrandt, J. (2007) Resveratrol stimulates AMP kinase activity in neurons. Proceedings of the National Academy of Sciences. USA, 104, 7217-7222.
25.Della-Morte, D., Dave, K. R., DeFazio, R. A., Bao, Y. C., Raval, A. P., and Perez-Pinzon, M. A. (2009) Resveratrol pretreatment protects rat brain from cerebral ischemic damage via a sirtuin 1–uncoupling protein 2 pathway. Neuroscience, 159, 993-1002.
26.de Gaulejac, N. S.-C., Provost, C., and Vivas, N. (1999) Comparative study of polyphenol scavenging activities assessed by different methods. Journal of Agricultural and Food Chemistry, 47, 425-431.
27.Deschner, E. E., Ruperto, J., Wong, G., and Newmark, H. L. (1991) Quercetin and rutin as inhibitors of azoxymethanol-induced colonic neoplasia. Carcinogenesis, 12, 1193-6.
28.Diaz, M. N., Frei, B., Vita, J. A., and Keaney, J. F. (1997) Antioxidants and atherosclerotic heart disease. The New England Journal of Medicine, 337, 408-416.
29.Doll, R. (1990) An overview of the epidemiological evidence linking diet and cancer. Proceedings of the Nutrition Society, 49, 119-131.
30.Fernández-López, J. A., Almela, L., Muñoz, J. A., Hidalgo, V., and Carreño, J. (1998) Dependence between colour and individual anthocyanin content in ripening grapes. Food Research International, 31, 667-672.
31.Fontecave, M., Lepoivre, M., Elleingand, E., Gerez, C., and Guittet, O. (1998) Resveratrol a remarkable inhibitor of ribonucleotide reductase. FEBS Letters., 421, 277-279.
32.Frémont, L., Belguendouz, L., and Delpal, S. (1999) Antioxidant activity of resveratrol and alcohol-free wine polyphenols related to LDL oxidation and polyunsaturated fatty acids. Life Science, 64, 2511-2521.
33.Frémont, L. (2000) Biological effect of resveratrol. Life Sciences, 66, 663-673.
34.Gao, L., Chu, Q., and Ye, J. (2002) Determination of trans-resveratrol in wines, herbs, and health food by capillary electrophoresis with electrochemical detection. Food Chemistry, 78, 255-260.
35.Gilani, A. H., Aziz, N., Khan, M. A., Shaheen, F., Jabeen, Q., Siddiqui, B. S., and Herzig, J. W. (2000) Ethnopharmacological evaluation of the anticonvulsant, sedative and antispasmodic activities of Lavandula stoechas L. Journal of Ethnopharmacology, 71, 161-7.
36.Gledhill, J. R., Montgomery, M. G., Leslie, A. G., and Walker, J. E. (2007) Mechanism of inhibition of bovine F1-ATPase by resveratrol and related polyphenols. Proceedings of the National Academy of Sciences USA, 104, 13632-13637.
37.Goldberg, D. M., Yan, J., and Soleas, G. J. (2003) Absorption of three wine-related polyphenols in three different matrices by healthy subjects. Clinical Biochemistry, 36, 79-87.
38.Gu, X., Chu, Q., O’Dwyer, M., and Zeece, M. (2000) Analysis of resveratrol in wine by capillary electrophoresis. Journal of Chromatography A, 881, 471-481.
39.Guendez, R., Kallithraka, S., Makris, D. P., and Kefalas, P. (2005) Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: Correlation with antiradical activity. Journal of Food Science, 89, 1-9.
40.Haslam, E. (1980) In Vino Veritas : Oligomeric procyanidins and aging of red wines. Phytochemistry, 19, 2577-2582.
41.Hambrock, A., de Oliveira Franz, C. B., Hiller, S., Grenz, A., Ackermann, S., Schulze, D. U., Drews, G., and Osswald, H. (2007) Resveratrol binds to the sulfonylurea receptor (SUR) and induces apoptosis in a SUR subtype- specific manner. Journal of Biological Chemistry, 282, 3347-3356.
42.Hegde, V. R., Pu, H. Y., Patel, M., Black, T., Soriano, A., Zhao, W. J., Gullo, V. P., and Chan, T. M. (2004) Two new bacterial DNA primase inhibitors from the plant Polygonum cuspidatum. Bioorganic and Medicinal Chemistry Letters, 14, 2275-2277.
43.Heim, K. E, Tagliaferro, A. R., and Bobilya, D. J. (2002) Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry, 13, 572-584.
44.Hsu, C.Y., Chan, Y. P., and Chang, J. (2007) Antioxidant activity of extract from Polygonum cuspidatum. Biological Research, 40, 13-21
45.Hung, L. M., Chen, J. K., Huang, S. S., Lee, R. S., and Su, M. J. (2000) Cardioprective effect of resveratrol, a natural antioxidant derived from grapes. Cardiovascular Research, 47, 549-555.
46.Ibern-Gómez, M., Roig-Pérez, S., Lamuela-Raventós, R.M., and de la Torre-Boronat, M.C. (2000) Resveratrol and piceid levels in natural and blended peanut butters. Journal of Agricultural and Food Chemistry, 48, 6352-6354.
47.Kahkonen, M. P., Hopia, A. I., and Heinonen, M. (2001) Berry phenolics and their antioxidant activity. Journal of Agricultural and Food Chemistry, 49, 4076-4082.
48.Kim, Y. S., Hwang, C. S., and Shin, D. H. (2005) Volatile constituents from the leaves of Polygonum cuspidatum S. et Z. and their anti-bacterial activities. Food Microbiology, 22(1), 139-144.
49.Kimura, Y. and Okuda, H. (2001) Resveratrol isolated from Polygonum cuspisdatum root prevents tumor growth, and metastasis to lung, and tumor-induced neovascularzation in Lewis lung carcinoma bearing mice. Journal of Nutrition, 131, 1844-1849.
50.Landrault, N., Poucheret, P., Ravel, P., Gasc, F., Cros, G., and Teissedre, P. L. (2001) Antioxidant capacities and phenolics levels of French wines from different varieties and vintages. Journal of Agricultural and Food Chemistry, 49, 3341-3348.
51.Langcake, P., and Pryce, R.J. (1976) The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection and injury. Physiological Plant Pathology, 9, 77-86.
52.Langcake, P., and Pryce, R.J. (1977) The production of resveratrol and the viniferins by grapevines in response to ultraviolet irradiation. Phyto- chemistry, 16, 1193-1196.
53.Larrauri, J. A., Rupérez, P., and Saura-Calixto, F. (1996) Antioxidant activity of wine pomace. American Journal of Enology and Viticulture, 47, 369-372.
54.Leonard, S. S., Xia, C., Jiang, B. H., Stinefelt, B., Klandorf, H., Harris, G. K., and Shi, X. (2003) Resveratrol scavenges reactive oxygen species and effects radical-induced cellular responses. Biochemical and Biophysical Research Communications, 309, 1017-1026.
55.Leu, Y. L., Hwang, T. L., Hu, J.W., and Fang, J. Y. (2008) Anthraquinones from Polygonum cuspidatum as tyrosinase inhibitors for dermal use. Phytotherapy Research, 22, 552-556
56.Lin, J. K., and Tsai, S. H. (1999). Chemoprevention of cancer and cardiovascular disease by resveratrol. Proceedings of the National Science Council, Republic of China. Part B: Life sciences., 23, 99-106.
57. Lin, H. Y., Lansing, L., Merillon, J. M., Davis, F. B., Tang, H. Y., Shih, A.,
Vitrac, X., Krisa, S., Keating, T., Cao, H. J., Bergh, J., Quackenbush, S., and
Davis, P. J. (2006) Integrin αVβ3 contains a receptor site for resveratrol.
FASEBJ Journal., 20, 1742-1744.
58. Lyons, M. M., Yu, C., Toma, R. B., Cho, S. Y., Reiboldt, W., Lee, J., and
van Breemen, R. B. (2003) Resveratrol in raw and baked blueberries and
bilberries. Journal of Agricultural and Food Chemistry, 51, 5867-5870.
59. Macheix, J. J., Fleuriet, A., and Billot, J. (1990) Fruits Phenolics. CRC Press,
Boca Raton, Florida, 98-196.
60. Manna, S. K., Mukhopadhyay, A., and Aggarwal, B. B. (2000) Resveratrol
suppresses TNF-induced activation of nuclear transcription factors NF-κB
activator protein-1 and apoptosis: potential role of reactive oxygen
intermediates and lipid peroxidation. The Journal of Immunology, 164,
6509-6519,
61. Matsuda, H., Shimoda, H., Morikawa, T., and Yoshikawa, M. (2001)
Phytoestrogens from the roots of Polygonum cuspidatum (Polygonaceae):
structure-requirement of hydroxyanthraquinones for estrogenic activity.
Bioorganic and Medicinal Chemistry Letters, 11, 1839-1842.
62. Mayén, M., Mèrida, J., and Medina, M. (1994) Free anthocyanins and
polymeric pigments during the fermentation and post-fermentation standing
of musts from Cabernet sauvignon and Tempranillo grapes. American
Journal of Enology and Viticulture, 45, 161-166.
63. McDonald, M. S., Hughes, M., Burns, J., Lean, M. E. J., Matthews, D., and
Crozier, A. (1998). Survey of the free and conjugated myricetin and
quercetin content of red wines of different geographical origins. Journal of
Agricultural and Food Chemistry, 46, 368-375.
64. Miloso, M., Bertelli, A. A. E., Nicolini, G., and Tredici, G. (1999)
Resveratrol-induced activation of the mitogen-activated protein kinases
ERK1 and ERK2 in human neuroblastoma SH-SY5Y cells. Neuroscience
Letters, 264, 141-144.
65. Minussi, R. C., Rossi, M., Bologna, L., Cordi, L., Rotilio, D., Pastore, G. M.,
and Durán, N. (2003) Phenolic compounds and total antioxidant potential of
commercial wines. Food Chemistry, 82, 409-416.
66. Nikfardjam, M. S. P., László, G., and Dietrich, H. (2006). Resveratrolderivatives
and antioxidative capacity in wines made from botrytized grapes.
Food Chemistry. 96, 74-79.
67. Park C-S, Lee Y-C, Kim J-D, Kim H-M, and Kim C-H (2004) Inhibitory
effects of Polygonum cuspidatum water extract (PCWE) and its component
rasveratrol on acyl-coenzyme A-cholesterol acyltransferase activity for
cholesteryl ester synthesis in HepG2 cells. Vascul Pharmacol, 40, 279-284
68. Parley, A. (1997) The Effect of pre-fermentation enzyme maceration on
extraction and colour stability in Pinot noir wine. Master of Applied Science
at Lincolon University.
69. Qian, Y. P., Cai, Y. J., Fan, G. J., Wei, Q. Y., Yang, J., Zheng, L. F., Li, X. Z.,
Fang, J. G., and Zhou, B. (2009) Antioxidant-based lead discovery for
cancer chemoprevention: the case of resveratrol. Journal of Medicinal
Chemistry., 52, 1963-1974
70. Regev-Shoshani, G., Shoseyov, O., and Kerem, Z. (2004) Influence of
lipophilicity on the interactions of hydroxy stilbenes with cytochrome P450
3A4. Biochemical and Biophysical Research Communications, 323,
668-673.
71. Revilla, E., Garca-Beneytez, E., Cabello, F., Martn-Ortega, G., and Ryan J.
M. (2001) Value of highperformance liquid chromatographic analysis of
anthocyanins in the differentiation of red grape cultivars and red wines
made from them. Journal of Chromatography A, 915, 53-60.
72. Rice-Evans, C. A., Miller, N. J., Paganga, G. (1997) Antioxidant properties
of phenolic compounds. Trends in Plant Science, 2, 152-159.
73. Rice-Evans, C. A., Miller, N. J., Paganga, G. (1996) Structure antioxidant
activity relationship of flavonoids and phenolic acid. Free Radical Biology
and Medicine, 20, 933-956.
74. Rice-Evans, C. (2001) Flavonoid antioxidants. Current Medicinal
Chemistry, 8, 797-807.
75. Sarni, P., Fulcrand, H., Souillol, V., Souquet, J.-M., and Cheynier, V. (1995)
Mechanisms of anthocyanin degradation in grape must-like model solution.
Journal of the Science of Food and Agriculture, 69, 385-391.
76. Sharma, V. K., Choi, J., Sharma, N., Choi, M., and Seo, S. Y. (2004) In
vitro anti-tyrosinase activity of 5-(hydroxymethyl)-2-furfural isolated from
Dictyophora indusiata. Phytotherapy Research, 18, 841-844.
77. Shrikhande, A. J. (2000) Wine by-products with health benefits. Food
Research International, 33, 469-474.
78. Singh, S. B., Graham, P. L., Reamer, R. A., and Cordingley, M. G. (2001)
Discovery, total synthesis, HRV 3C-protease inhibitory activity, and
structure–activity relationships of 2-methoxystypandrone and its analogues.
Bioorganic and Medicinal Chemistry Letters, 11, 3143-3146.
79. Singh, N. P., Hegde, V. L., Hofseth, L. J., Nagarkatti, M., and Nagarkatti, P.
(2007) Resveratrol (trans-3, 5, 4''-trihydroxystilbene) ameliorates
experimental allergic encephalomyelitis primarily via induction of apoptosis
in T cells involving activation of aryl hydrocarbon receptor and estrogen
receptor. Molecular Pharmacology, 72, 1508-1521.
80. Sanders, T. H., McMichael, R. W., Jr., and Hendrix, K. W. (2000)
Occurrence of resveratrol in edible peanuts. Journal of Agriculture and
Food Chemistry, 48, 1243-1246.
81. Shan, B., Cai, Y. Z., Brooks, J. D., and Corke, H. (2008) Antibacterial
properties of Polygonum cuspidatum roots and their major bioactive
constituents. Food Chemistry, 109, 530-537
82. Simonetti, P., Pietta, P., and Testolin, G. (1997) Polyphenol content and total
antioxidant potential of selected Italian wines. Journal of Agricultural and
Food Chemistry, 45, 1152-1155.
83. Soleas, G. J., Dam, J., Carey, M., and Goldberg, D. M. (1997) Toward the
fingerprinting of wines: Cultivar-related patterns of polyphenolic
constituents in Ontario wines. Journal of Agricultural and Food Chemistry,
45, 3871-3880.
84. Sobolev, V. S., Cole, R. J. (1999) trans-Resveratrol content in commercial
peanuts and peanut products. Journal of Agriculture and Food Chemistry,
47, 1435-1439.
85. Somers, T. C., Westcombe, L. G. (1987) Evolution of red wines II. An
assessment of the role of acetaldehyde. Vitis, 26, 27-36.
86. Srivastava, R., Ratheesh, A., Gude, R. K., Rao, K. V. K., Panda, D., and
Subrahmanyam, G. (2005). Resveratrol inhibits type II phosphatidylinositol
4-kinase: a key component in pathways of phosphoinositide turn over.
Biochemical Pharmacology, 70, 1048-1055.
87. Stanley, L. L., Mazier, M. J. P. (1999) Potential explanations for the French
Paradox. Nutrition Research, 19, 3-15.
88. Stewart, J. R., Christman, K. L., and O’Brian, C. A. (2000) Effects of
resveratrol on the autophos-phorylation of phorbol ester-responsive protein
kinases: inhibition of protein kinase D but not protein kinase C isozyme
autophosphorylation. Biochemical Pharmacology, 60, 1355-1359.
89. Sun, A.Y., Simonyi, A., and Sun, G.Y. (2002) The “French Paradox” and
beyond: Neuroprotective effects of polyphenols. Free Radical Biology and
Medicine, 32, 314-318.
90. Tebib, K., Rouanet, J. M., and Besançon, P. (1997) Antioxidant effects of
dietary polymeric grape seed tannins in tissues of rats fed a high
cholesterol-vitamin E-deficient diet. Food Chemistry, 59, 135-141.
91. Temple, N. J. (2000) Re: "Dietary flavonoid intake and risk of
cardiovascular disease in postmenopausal women". American Journal of
Epidemiology, 151, 634-635.
92. Tomera, J. F. (1999) Current knowledge of the health benefits and
disadvantages of wine consumption. Trends in Food Science and
Technology, 10, 129-138.
93. Tsanova-Savova, S., Ribarova, F. (2002) Free and conjugated myricetin,
quercetin, and kaempferol in Bulgarian red wines. Journal of Food
Composition and Analysis, 15, 639-645.
94. Tsai, S.H., Lin-Shiau, S.Y., and Lin, J. K. (1999) Suppression of nitric oxide
synthase and the down-regulation of the activation of NFκB in macrophages
by resveratrol. British Journal of Pharmacology, 126, 673-680.
95. Vella, F., Ferry, G., Delagrange, P., and Boutin, J. A. (2005) NRH: quinone
reductase 2: an enzyme of surprises and mysteries. Biochemical
Pharmacology, 71, 1-12.
96. Vérette, E., Noble, A. C., and Somers, T. C. (1988) Hydroxycinnamates of
Vitis vinifera : Sensory assessment in relation to bitterness in white wine.
Journal of the Science of Food and Agriculture, 45, 267-272.
97. Wang, T. C., Yang, C. C., and Lee, W. L. (2001) Estimation of antioxidative
activity and safety of methanolic extracts from ‘Black Queen’ and
‘Kyoho’ grape skins in Taiwan. Taiwanese Journal of Agricultural
Chemistry and Food Science, 39, 8-15.
98. Willett, W. C. (2002) Balancing life-style and genomics research for disease
prevention. Science, 296, 695-698.
99. Yang, S., Irani, K., Heffron, S. E., Jurnak, F., and Meyskens, F. L., Jr. (2005)
Alterations in the expression of the apurinic/apyrimidinic
endonuclease-1/redox factor-1 (APE/Ref-1) in human melanoma and
identification of the therapeutic potential of resveratrol as an APE/Ref-1
inhibitor. Molecular Cancer Therapeutics, 4, 1923-1935.
100. Yokozawa, T., Chen, C. P., Dong, E., Tanaka, T., Nonaka, G. I., and Nishiok,
I. (1998) Study on the inhibitory effect of tannins and flavonoids against the
1,1-Diphenyl-2-picrylhydrazyl radical. Biochemical Pharmacology, 56,
213-222.
101. Zhang, C. Z., Wang, S. X., Zhang, Y., Chen, J. P., and Liang, X. M. (2005)
In vitro strogenic activities of Chinese medicinal plants traditionally used
for the management of menopausal symptoms. Journal of
Ethnopharmacology, 98, 295-300.
102. Zheng, J., Ramirez, V. D. (2000) Inhibition of mitochondrial proton
F0F1-ATPase/ATP synthase by polyphenolic phytochemicals. British
Journal of Pharmacology, 130, 1115-1123.
103. Zhou, J. H., (2002) Introduction of the whitening cosmetics, A newsletter of
food and drug, 256, 3-5
104. Zoecklein, B. W., Fugelsang, K. C., Gump, B. H., and Nury, F. S. (1990)
Production Wine Analysis. New York.