Antioxidant Value of Alcoholic Beverages (Handbook of Alcoholic Beverages, 2011)
Keywords: 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