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Grapevine : added-value and applications /

Grapevine: Added-Value and Applications, Volume 111 in the Advances in Botanical Research series, highlights new advances in the field, with this new volume presenting interesting chapters on exciting and timely topics such as Biorefinery based bioproducts and future prospective of vineyard and wine...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Martins-Lopes, Paula (Editor)
Format: eBook
Language:English
Published: London, England : Academic Press, [2025]
Edition:First edition.
Series:Advances in botanical research ; Volume 113.
Subjects:
Grapes > Health aspects.
Botanical chemistry.
Chimie végétale.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Front Cover
  • Series Page
  • Advances in Botanical Research
  • Copyright
  • Contents
  • Special Thanks
  • Contributors
  • Preface
  • Chapter One: Side-streams of wine industry: Insights and learned lessons for making real the vision of reliable pharmacological therapeutics
  • 1 Introduction
  • 1.1 Main residues and by-products from wine industry sector
  • 2 Pharmacologically relevant bioactivities
  • 2.1 Antidiabetic
  • 2.2 Cardiovascular health benefits
  • 2.3 Anticancer properties
  • 2.4 Activity of phenolic compounds on neurological diseases
  • 2.5 Gut microbiota modulation
  • 2.5.1 Perspectives
  • Acknowledgments
  • References
  • Chapter Two: Grapevine as a natural resource in the cosmetic industryGrapevine as a natural resource in the cosmetic industry
  • 1 Introduction
  • 2 Grapevine chemical compounds with cosmeceutical value and their extraction methods
  • 2.1 Flavonoids
  • 2.1.1 Flavonols
  • 2.1.2 Flavan-3-ols or flavanols
  • 2.1.3 Anthocyanins and anthocyanidins
  • 2.1.4 Pyranoanthocyanins
  • 2.1.5 Proanthocyanidins (condensed tannins)
  • 2.2 Non-flavonoids
  • 2.2.1 Phenolic acids (hydroxycinnamic and hydroxy benzoic) and their esters (hydrolysable tannins)
  • 2.2.2 Sugar acids and other acidic antioxidants
  • 2.2.3 Phenolic alcohols
  • 2.2.4 Stilbenes
  • 2.2.5 Tocols (tocopherols and tocotrienols)
  • 2.2.6 Chlorophyll and carotenoids
  • 2.3 Extraction methods
  • 3 Grapevine (by)products as active ingredients in cosmetology
  • 3.1 Cosmetic ingredients obtained from grapevine-derived (by)products
  • 3.2 Grapevine stem cells in cosmetology
  • 3.3 Nanoencapsulation of grapevine active ingredients
  • 3.4 Safety of cosmetics containing grapevine-derived active ingredients
  • 3.5 Impact of grapevine active ingredients on the cosmetic market
  • 3.5.1 Sunscreens and after-sun products
  • 3.5.2 Antiaging products.
  • 3.5.3 Sensitive skin products
  • 3.5.4 Depigmentation products
  • 3.5.5 Skin repair
  • 4 Conclusions and perspectives
  • Acknowledgments
  • References
  • Chapter Three: Biology of the main grapevine viruses and their effects on vine growth, yield, and grape composition
  • 1 Introduction
  • 2 Origin and spread
  • 3 Taxonomy
  • 4 Viral composition, genome organization and expression
  • 4.1 Viral composition: capsid and genome
  • 4.2 Viral genome organization and expression
  • 5 Virus replication: the infection cycle
  • 5.1 Vector attachment and host penetration
  • 5.2 Viral synthesis: transcription, replication, and assembly
  • 5.3 Viral release
  • 6 Effects of virus infection in plant development
  • 6.1 Symptomatology and plant growth
  • 6.2 Yield
  • 6.3 Berry composition
  • 7 Viral evolution and variants
  • 7.1 Genome variations
  • 7.2 Applications of variability studies
  • 8 Final remarks
  • Data availability
  • References
  • Chapter Four: Table grapes: Health implications and approaches to improve the quality during the cultivation
  • 1 Introduction
  • 2 Chemical composition
  • 2.1 Sugars
  • 2.2 Organic acids
  • 2.3 Pigments
  • 2.3.1 Carotenoids
  • 2.3.2 Phenolic compounds
  • 2.3.2.1 Tannins
  • 2.3.2.2 Anthocyanins
  • 2.4 Vitamins
  • 2.5 Aroma compounds
  • 2.6 Minerals
  • 2.7 Pectic substances
  • 2.8 Fatty acids
  • 3 Table grape varieties
  • 3.1 Seeded varieties
  • 3.2 Seedless varieties
  • 4 Importance for health of table grapes
  • 4.1 Antioxidant activity
  • 4.2 Anti-inflammatory activity
  • 4.3 Cardioprotective effect
  • 4.4 Antidiabetic activity
  • 4.5 Anticancer activity
  • 5 Viticulture management strategies
  • 5.1 Traditional agricultural practices
  • 5.1.1 Soil quality
  • 5.1.2 Fertilization
  • 5.1.3 Irrigation
  • 5.1.4 Pruning
  • 5.2 New management strategies
  • 5.2.1 Treatments with plant hormones.
  • 5.2.2 Exogenous application of elicitors
  • 6 Future perspective
  • Acknowledgments
  • References
  • Chapter Five: Controlling authenticity throughout the wine production chain
  • 1 Introduction
  • 2 Technologies used in geographical determination
  • 3 Technologies used in varietal authenticity
  • 3.1 Chemical
  • 3.2 DNA-based
  • 3.2.1 DNA markers
  • 3.2.2 Technologies developed for DNA marker analysis in wine authentication
  • 3.2.2.1 PCR and multiplex PCR
  • 3.2.2.2 Quantitative real-time polymerase chain reaction and high resolution melting
  • 3.2.2.3 Microarrays
  • 3.2.2.4 Digital PCR (ddPCR)
  • 3.2.2.5 DNA-based biosensors
  • 4 Perspectives on the implementation of authenticity strategies in the wine sector
  • Acknowledgments
  • References
  • Chapter Six: Wine consumption and health: The dilemma
  • 1 Introduction
  • 2 Wine consumption and Mediterranean diet
  • 3 A brief overview of bioactive compounds in wine
  • 4 Wine consumption: preventing disease and promoting health
  • 4.1 Wine consumption and cardiovascular diseases
  • 4.2 Wine consumption and cancer
  • 4.2.1 Association between wine consumption and the risk of cancer by cancer type
  • 4.3 Wine consumption and diabetes
  • 4.4 Wine consumption and neurodegenerative diseases
  • 5 Conclusion
  • References
  • Back Cover.