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EAT VINES FOR HEALTHY LIFE Sunday 12 February 2006 Dietary Antioxidants from Vine Parts
Vitis vinifera leaves, grape skins and grape pomace are often used for the supply of substances used in dietary antioxidant supplements. Scientists at CSIC in Madrid, Spain decided to characterise chemically and functionally the ingredients used in these.
To measure antioxidant capacities they used oxygen radical absorbance capacity (ORAC). Seventeen substances from grape skins and pomace had ORAC values that fell between 1.38 to 2.4 mol Trolox equivalents per milligram whereas four substances from leaves had values falling between 1.52 to 2.55 mol Trolox equivalents per milligram.
HPLC-DAD-EI-MS assessment of anthocyanins and flavonols produced confirmation that these compounds had been derived from V. vinifera and also that the large differences seen between phenolic compound content and distribution were correct.
When one of the grape skin ingredients was stored for 60 days at 45 degrees Celsius and 25 percent relative humidity, there was a progressive diminishing of antioxidant capacity (by 43 percent) and total anthocyanin content (40 percent), thus demonstrating its instability under these conditions.
(Journal of Agricultural and Food Chemistry 54(2):319-327, 2006 / Monagas M, Hernandez-Ledesma B, Gomez-Cordoves C, et al)
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Every brewery in the book is introduced, with tasting notes for each of their beers and a rating out of 10. In addition, there is also a photo of at least one bottle or label from each brewery. The author has also written a fascinating, succinct history of beer in New Zealand, along with chapters on how beer is made, how to taste it and an overview of the brewing industry today.
Keith Stewart contributes the weekly Drinks column to The Listener and is the author of numerous books, most recently The Food of Art and "The Taste of the Earth".
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