Antioxidant Value of Alcoholic Beverages

• Published in: Handbook of Alcoholic Beverages pp. 1038 - 1064
• Format: Book Chapter
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 28.01.2011
• Subjects: aerobic organisms, suffering from incomplete or faulty protection ‐ against oxygen toxicity and subject to ‘oxidative stress’; anaerobic species, not adapting to oxidative atmosphere ‐ oxygen toxic to anaerobic species; antioxidant value of alcoholic beverages; cellular enzymic mechanisms ‐ for removal of ROS; natural antioxidants in food ‐ antioxidants, substances interrupting free radical chain mechanism promoting oxidation of lipids; nature and effectiveness of natural antioxidants and free radical scavenging substances ‐ in alcoholic beverages and precursors; phenolic compounds in alcoholic drinks ‐ derived from three main sources; stepwise production of ROS ‐ from dioxygen, electrons and protons; stress, caused by presence of reactive oxygen species (ROS) ‐ or reactive nitrogen species (RNS), many being free radicals; summary of metabolic fate of dietary polyphenols
• ISBN: 9780470512029; 0470512024
• DOI: 10.1002/9780470976524.ch40

This chapter contains sections titled: Overview Summary of Aerobic Cell Metabolic Processes Short Review of Oxygen in Cell Metabolic Processes Incomplete Reduction of Oxygen, the Formation of Reactive Oxygen Species and Cell Damage Natural Antioxidants in Food Phenolic Substances in Alcoholic Beverages Some Chemical Characteristics of Phenolic Compounds Health Benefits and Antioxidant Potency of Alcoholic Beverages, their Phenolic Extracts and their Individual Phenolic Components Mechanisms of In Vivo Health Benefits of Dietary Phenols: Antioxidants or Otherwise? References