Influence of 4 Years of Ageing on Some Phenolic Compounds in Red Wines

Most of red wine's health benefits are attributed to polyphenols, which can express different biological effects. During ageing process, numerous chemical reactions occur, alternating phenolic composition of wine. Therefore, this paper focused on the influence of ageing on the evolution of wine phenolics (phenolic acids, flavonoids, stilbenes, and anthocyanins). Wines from 4 local grape varieties (Frankovka, Portugieser, Probus, and Rumenika) were analysed after 1 month and 4 years of ageing. Monomeric anthocyanin and total phenolic contents and antioxidative potential in aged wines were also determined. Among tested phenolics, main components in aged wines remained gallic acid (2.16–19.55 mg l−1) and catechin (8.39–37.21 mg l−1). The most prominent changes of analysed phenolic compounds during ageing were observed for p-coumaric acid (from +173.3% to +763.1%) and malvidin-3-glucoside (from +173.3% to +763.1%). Wine from Rumenika variety maintained the highest content of individual phenols after ageing. Additionally, aged wines had very low content of monomeric anthocyanins. Significant correlation (r= −0.93, P<0.05) between total phenolic content and IC50 values in aged wines was also noticed. Obtained results provide useful information about the quality preservation during aging and storage of these products

Long Chain Polyunsaturated Fatty Acids (LCPUFAs) in the Prevention of Food Allergy

N-3 long chain polyunsaturated fatty acids (LCPUFAs) are considered to possess protective properties for human health by impacting on immunological reactions. An “inflammation-suppressive” effect appears to be the common denominator of the beneficial effects of most of these dietary components which may protect against the development of chronic immune disorders such as (food) allergy. LCPUFAs, especially n-3 LCPUFAs, have been shown to interact with both the sensitization as well as the effector phase in food allergy in pre-clinical models. In this review, we explore the anti-allergic properties of LCPUFAs by providing an overview of clinical, in vivo and in vitro studies. Furthermore, we discuss the susceptibility of LCPUFAs to lipid oxidation and possible strategies to support the efficacy of LCPUFAs in reducing the allergy risk by using additional components with anti-oxidative and anti-inflammatory capacities such as the flavonoid quercetin. Finally, we propose new strategies to prevent (food) allergy using combinations of LCPUFAs and additional nutrients in diets or supplements, and postulate to investigate the use of LCPUFAs in allergic symptom relief

Long Chain Polyunsaturated Fatty Acids (LCPUFAs) in the Prevention of Food Allergy

N-3 long chain polyunsaturated fatty acids (LCPUFAs) are considered to possess protective properties for human health by impacting on immunological reactions. An "inflammation-suppressive" effect appears to be the common denominator of the beneficial effects of most of these dietary components which may protect against the development of chronic immune disorders such as (food) allergy. LCPUFAs, especially n-3 LCPUFAs, have been shown to interact with both the sensitization as well as the effector phase in food allergy in pre-clinical models. In this review, we explore the anti-allergic properties of LCPUFAs by providing an overview of clinical, in vivo and in vitro studies. Furthermore, we discuss the susceptibility of LCPUFAs to lipid oxidation and possible strategies to support the efficacy of LCPUFAs in reducing the allergy risk by using additional components with anti-oxidative and anti-inflammatory capacities such as the flavonoid quercetin. Finally, we propose new strategies to prevent (food) allergy using combinations of LCPUFAs and additional nutrients in diets or supplements, and postulate to investigate the use of LCPUFAs in allergic symptom relief