ArticleFoods (Basel, Switzerland)2022
Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- The Effect of Hokkaido Red Wines on Vascular Outcomes in Healthy Adult Men: A Pilot Study.Nutrients · 2023Trial
- Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines.Foods (Basel, Switzerland) · 2026Article
- Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard.Molecules (Basel, Switzerland) · 2025Article
- Effect of Wine Yeast (Foods (Basel, Switzerland) · 2025Article
- Relationship Between Health Benefit Perception Moderate Wine Consumption, Wine Label and Healthy Behaviour.Foods (Basel, Switzerland) · 2025Article
- The Antidiabetic Effect of Grape Skin Extracts of Selected Indigenous Croatian White Grapevine Varieties.Foods (Basel, Switzerland) · 2024Article
- A Comprehensive Review on Polyphenols of White Wine: Impact on Wine Quality and Potential Health Benefits.Molecules (Basel, Switzerland) · 2024Review
- Article
- Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes.Foods (Basel, Switzerland) · 2023Article
- Investigation of wine fermentation of three-leaf cayratia (F1000Research · 2023Article
- Investigation of the Phenolic Component Bioavailability Using the In Vitro Digestion/Caco-2 Cell Model, as well as the Antioxidant Activity in Chinese Red Wine.Foods (Basel, Switzerland) · 2022Article
- Protective Effects of Wine Polyphenols on Oxidative Stress and Hepatotoxicity Induced by Acrylamide in Rats.Antioxidants (Basel, Switzerland) · 2022Article
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Authors and funding
10 authors.
Funding
Abstract
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption.
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