Polyphenolic compounds of red wine: relationship with the antioxidant properties and effects on the metabolic syndrome induced in high-fructose fed rats

Abstract

Epidemiologists have observed that a diet rich in polyphenolic compounds may provide a positive effects due to their antioxidant properties. Red wine is an excellent source of polyphenolic compounds. Objective of this work is a review of the polyphenolic compounds of red wine. The first study evaluates the antioxidant properties of Sicilian red wines in relationship with their polyphenolic composition; the second investigates the corrective offects of some phenolic molecules on the metabolic syndrome induced in high-fructose fed rats.

Keywords

• Antioxidant capacity, Polyphenols, Metabolic syndrome, red wine sprague-dawley rats