Select your language

ISSN 1995-5537

2 2009

Biotechnology" journal Vol. 2, No. 2, 2009
Р. 67-77, Bibliography 103, Russian.
Universal Decimal classification: 678.632


V. A. Baraboy

Bremen, Deutschland

Phenolic substances of grape, of red and white vins and juices — flavonoids (anthocyanidins, catechins, flavonols) and phenolic acids — are powerful antioxidants. Resveratrol and other oxystilben phytoalexins synthetize after attack of pathogene mushrooms. The anthocyans from red grape and vines possess the most antioxidant activity — and antisclerotic activity (the «French paradox»). The most active antioxidants cyanidin, malvidin and its glucosodes.

The white vines (juices) maintain 7–10 once less phenols than red vines but they have high antioxidant activity as well. The grape phenols shou antitoxic, hepatoprotective, antimutagenic and anticancerogenic activity.

Key words: grape, phenolic substances, antioxidant activity.

© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008