Wine: Health and Food Safety
Cabanis, J. C.
Ars Pharm.37;(2);197-220, (1996)
Key words:Wine, Health, Phenolic compounds, Contaminants, Food safety
Abstract
Beneficial effects of wine in relation to complex and particular composition are described. Phenolic compounds offer biological characteristics as antioxidant, antifree radical, cardiovascular disease, etc. Several toxicological aspects of wine in relation to lead content, methanol, ethyl carbamate, SO2, plaguicides are also reported. However, control quality in wine is more exhaustive than in otrher alcoholic beverages.
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