Abstract
Carménère is the emblematic grape of Chile. Recent studies indicate that it has a different polyphenolic profile than other commercial varieties of grape among other factors, due to its long maturation period. The grape and wine of Carménère stand out for having high concentrations of anthocyanins (malvidin), flavonols (quercetin and myricetin) and flavanols (catechin, epicatechin and epigallocatechin). These compounds are related to the distinctive characteristic of Carménère wine regarding astringency and color. In vivo and in vitro models suggest some positive effects of these polyphenols in the treatment and prevention of chronic diseases, such as atherosclerosis and cancer. Therefore, there is a high level of interest to develop scalable industrial methods in order to obtain and purify Carménère grape polyphenol extracts that could be used to improve the characteristics of wines from other varieties or produce nutraceuticals or functional foods for preventing and treating various chronic diseases.
Keywords: Carmenere, polyphenols, flavonols, anthocyanins, flavanols, bioactives.
Mini-Reviews in Organic Chemistry
Title:Polyphenols of Carménère Grapes
Volume: 14 Issue: 3
Author(s): Nils Leander Huaman-Castilla*, Maria Salome Mariotti-Celis and Jose Ricardo Perez-Correa*
Affiliation:
- Chemical and Bioprocess Engineering Department, Pontificia Universidad Católica de Chile, Vicuña Mackena 4860, P.O. Box 306, Santiago 7820436,Chile
- Pontificia Universidad Católica de Chile - Chemical and Bioprocess Engineering Department, Santiago, RM,Chile
Keywords: Carmenere, polyphenols, flavonols, anthocyanins, flavanols, bioactives.
Abstract: Carménère is the emblematic grape of Chile. Recent studies indicate that it has a different polyphenolic profile than other commercial varieties of grape among other factors, due to its long maturation period. The grape and wine of Carménère stand out for having high concentrations of anthocyanins (malvidin), flavonols (quercetin and myricetin) and flavanols (catechin, epicatechin and epigallocatechin). These compounds are related to the distinctive characteristic of Carménère wine regarding astringency and color. In vivo and in vitro models suggest some positive effects of these polyphenols in the treatment and prevention of chronic diseases, such as atherosclerosis and cancer. Therefore, there is a high level of interest to develop scalable industrial methods in order to obtain and purify Carménère grape polyphenol extracts that could be used to improve the characteristics of wines from other varieties or produce nutraceuticals or functional foods for preventing and treating various chronic diseases.
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Cite this article as:
Huaman-Castilla Leander Nils*, Mariotti-Celis Salome Maria and Perez-Correa Ricardo Jose*, Polyphenols of Carménère Grapes, Mini-Reviews in Organic Chemistry 2017; 14 (3) . https://dx.doi.org/10.2174/1570193X14666170206151439
DOI https://dx.doi.org/10.2174/1570193X14666170206151439 |
Print ISSN 1570-193X |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-6298 |
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