Quercetin (3, 3', 4', 5, 7-pentahydroxyflavone) reacts with hexavalent
molybdenum, tungsten and chromium to form chelates soluble
in an ethanol-water medium. This color reaction has been investigated
with a view to its possible application in the spectrophotometric
determination of trace amounts of these metals.
In the development of the method,...
New research has identified flavonols as a class of phenolic compounds which can be manipulated by both vineyard and winery practices. These phenolic compounds are key quality components of wine, affecting sensory characteristics, wine color, and wine stability. Modification of the phenolic precursors in grapes occur during fermentation and aging...
Atherosclerosis is the underlying cause of ischemic heart disease and stroke and is the leading cause of death worldwide, especially in developed countries. As an inflammatory disease of arteries in a hyperlipidemic milieu, expression of adhesion molecules, such as endothelial-leukocyte adhesion molecule-1 (E-selectin) and intercellular adhesion molecule-1 (ICAM-1), on endothelial...
Metabolic improvements and changes in gene expression were measured in mice fed polyphenol-rich extracts derived from apples and sweet cherries, and the common phytochemicals, quercetin and ellagic acid. Polyphenol-rich extracts were produced by solid phase extraction and column chromatography. Extracts and purified compounds were mixed into a high-fat (HF, 60%...
Moderate wine consumption, particularly pigment-rich red wine, is thought by many to be beneficial for the cardiovascular system. Both ethanol and phytochemicals are thought to contribute to this cardioprotective property. Metabolic disturbances associated with overconsumption of food are related to the initiation and progression of many chronic diseases, and cardiovascular...
