Is red wine good for you? And if so why? How much? And what are the actual benefits? This
addition to the SpringerBriefs in Cell Biology series thoroughly but succinctly answers these
questions. It covers the biochemistry health benefits and therapeutic potential of wine
grapes. It begins with an overview of phytoalexin production in Vitis vinifera (Common Grape
Vine) detailing the relationship of resveratrol to analogues such as pterostilbene piceid and
the viniferins (resveratrol oligomers). The discussion then turns to the hundreds of reports
linking resveratrol and related grape vine polyphenols to various beneficial health effects
especially cardio- and cerebro- vascular metabolic anti-inflammatory and more. Also addressed
are the numerous intracellular mechanisms that have been shown to mediate the effects of these
compounds in mammalian cells and tissues. Finally the authors discuss aspects of polyphenol
bioavailability and how this will influence choices taken for delivering these compounds as
nutritional supplements. A brief chapter containing general conclusions and prospectus rounds
out the information. ¿
