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Metabolites Are Key to Understanding Health Effects of Wine Polyphenolics
Journal of Nutrition
Phenolic compounds in grapes and wine are grouped within the following major classes: stilbenes, phenolic acids, ellagitannins, flavan-3-ols, anthocyanins, flavonols, and proanthocyanidins. Consumption of foods containing phenolic substances has been linked to beneficial effects toward chronic diseases such as coronary heart disease and colorectal cancer. However, such correlations need to be supported by in vivo testing and bioavailability studies are the first step in establishing cause anddoi:10.3945/jn.109.107664 pmid:19640966 fatcat:7g3kt5bulbbuha67tcgpr7ls3m