Wine in Health and Disease Prevention addresses both the benefits and concerns associated with consumption of wine and wine components, especially related to cardiovascular, metabolic, and neurological health. As the single most comprehensive volume needed to understand the effect of wine on overall health, this is an essential reference for graduate and post-graduate students and researchers studying wine science, nutrition, alcoholic beverages, and public health. Dieticians and clinicians, as well as those working in the winemaking industry, will also benefit from this invaluable resource.
This comprehensive volume offers the balanced view necessary to understand the reality of todays findings and the potential of tomorrow's research in wine and health.
Section 1: Introductory
Chapters: Production, Drinking and Health
1. Wine production and varieties: red, white, and beyond
2. Wine diversity and malolactic fermentation: A focus on lactic acid
bacteria
3. Prosecco wine: grape varieties, clones, and composition
4. Organic wines
5. Fruit wines
6. Pomegranate (Unica Granatum L.) wine
7. Wine in the context of motherhood
8. Moderate wine consumption and health effects: An overview
9. Wine and cardiovascular disease - an overview
Section 2: Sensory and Compositional Aspects
10. Sensory Attributes and Consumer Preference of Wine and Other Alcoholic
Beverages
11. The colour of wines: pigments and beyond
12. Acidity of wine
13. Features and composition of red wines
14. Modulating the bioactive phenolic composition of wines: use of toasted
vine-shoots
15. Ethanol concentrations in wine
16. Carbonyls in wine
17. Polysaccharides in wine
18. Raman spectroscopic analysis of wine composition
19. Identification of wine: elements and isotopes
Section 3: General, Health and Metabolic Aspects of Wine Consumption
20. Wine drinking and mortality
21. Wine and the Mediterranean diet
22. Wine, alcohol and their health effects in the "Seguimiento Universidad de
Navarra (SUN)" and the "Prevencion con Dieta Mediterranea" (PREDIMED")
studies
23. Modelling red wine effects in animal models: a focus on cardiovascular
and metabolic disorders
24. Grape (Vitis vinifera) pomace and cardiovascular effects
25. Wine and effects on platelets
26. Effects of wine on the plasma metabolome
27. Wine and prostate cancer
28. Biomarkers of wine intake
29. A comparison of wine with other beverages: Chemical composition and
biological activities
Section 4: Focused Areas, Specific Wine Components and Effects on Tissue and
Organ Systems
30. By-products of winemaking as a source of functional ingredients for
disease prevention
31. Polyphenols in different wines and their impact on health
32. Wine polyphenols and potential uses in Alzheimer's disease: A new
narrative
33. Effects of anthocyanins in human health: An overview
34. Anthocyanins and use in liver disease: a new narrative
35. Features of anthocyanins: applications to diabetes
36. Anthocyanins and bone: a new narrative
37. Cyclophosphamide as a toxin and catechin cytoprotecting properties
38. Catechin and applications to ageing research
39. Catechin in wines and cytoprotection in testicular damage
40. Delphinidin in Red Wine and Its Biological Effects
41. Gallic acid as an anti-inflammatory agent
42. Cancer studies and isorhamnetin
43. Malvidin-3-glucoside and effects on the mitochondria
44. Quercetin and its antioxidant potential
45. Wine, resveratrol and DNA maintenance
46. Resveratrol and its properties as an antitumor agent: a focus on
colorectal cancer
47. Resveratrol and its anti-inflammatory effects
48. Resveratrol and its effects on healthy aging
49. Resveratrol and epigenetic effects
50. Tannins in wine and effects on heart tissue
51. Tannins and cancer: a new narrative
Section 5: Behavior, Brain and the Nervous system
52. Resveratrol and effects on behavior
53. Wine, quercetin and neuroprotection
54. Grapes and neurological protection
55. Grapes and Their Extracts in Behavioral and Psychiatric Disorders
Section 6: Undesirable or Adverse Components of Wine
56. Potential hazardous compounds in wine
57. Biogenic amines in wine
58. Pesticides and insecticides in wine: viticulture applications and impacts
on consumer health
59. Mycotoxins in wine: types, health risks, and control methods
60. Heavy metals in wine: sources, effects, and mitigation
Section 7: Selective methods and Resources
61. Wine fingerprinting by Fourier transform ion cyclotron resonance mass
spectrometry (FT-ICR-MS)
62. Assays for polyphenols in wine production: residues and beyond
63. Analyzing wine with electrochemical sensors as a new narrative
64. Wine analysis: UV spectral profiles
65. Wine analysis using X-ray fluorescence: methods and applications
66. Resources for the study and investigation of wine in health and disease
Professor Preedy has been elected as a Fellow to the following Royal Societies: The Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health and Hygiene, the Royal Society for Public Health, the Royal Society of Chemistry, and the Royal Society of Medicine. He was founding Director of the Genomics Centre at Kings College London and held the post from 2006 to 2020. He is a leading expert on the science of health and has a long-standing interest in disease processes, biomarkers, and tissue pathology. He has lectured nationally and internationally. Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.
