Evidence map›Paper›PMID 38645323›Full record

ReviewACS omega2024

An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines.

Sonia Morya, Farid Menaa, Catarina Lourenço-Lopes, Cecilia Jimenez-Lopez, Waseem Khalid, Andres Moreno, Ali Ikram, Khalid Ali Khan, Seema Ramniwas, Robert Mugabi

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Sonia MoryaDepartment of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India.
Farid MenaaDepartment of Internal Medicine and Nanomedicine, California Innovations Corporation, San Diego, California 92037, United States.
Catarina Lourenço-LopesNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 36310 Vigo, Pontevedra, Spain.
Cecilia Jimenez-LopezCINBIO, Neurocircuits Group, University of Vigo, 36310 Vigo, Pontevedra, Spain.
Waseem KhalidDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla La Mancha, 13071 Ciudad Real, Spain.
Andres MorenoDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla La Mancha, 13071 Ciudad Real, Spain.ORCID https://orcid.org/0000-0002-5096-7506
Ali IkramUniversity Institute of Food Science and Technology, The University of Lahore, Lahore, Punjab 54000, Pakistan.
Khalid Ali KhanApplied College, Center of Bee Research and its Products, Unit of Bee Research and Honey Production, and Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia.
Seema RamniwasUniversity Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab 140413, India.
Robert MugabiDepartment of Food Technology and Nutrition, Makerere University, Kampala, Uganda.ORCID https://orcid.org/0000-0003-3218-3684

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Wine has been utilized as a source for medicinal preparations, combined with various herbs, to treat particular ailments and disorders. By utilizing herb extracts, regular but limited consumption of these herbal wines helps to decrease the need for prescription medications to treat a variety of ailments. The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. A particular metabolic activity characterizes the growth of each wine yeast species, which determines the concentrations of flavor compounds in the final wine. Numerous herbs, such as tulsi, ginger, aloe vera, tea, amla, lemongrass, and peppermint, are used in the preparation of herbal wines, where either the herb or herbal blends are primarily used as the substrate. The variants provided improved accuracy, increased acceptability, and broader uses for the novel product. Herbal wines pave the way to provide nutraceuticals to consumers and protection against pathogenic microorganisms and inflammation through their richness in antioxidants. The existing herbal wines and their health advantages are discussed in this Review, along with some new directions for the herbal wine business.

Identifiers

PMID38645323
PMCPMC11024944

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.