Open AccessThe mechanisms of wine phenolic compounds for preclinical anticancer therapeutics
Author(s) -
Jing Duan,
Hua Guo,
Yulin Fang,
GuangBiao Zhou
Publication year - 2021
Publication title -
food and nutrition research/food and nutrition research. supplement
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.041
H-Index - 37
eISSN - 1654-6628
pISSN - 1654-661X
DOI - 10.29219/fnr.v65.6507
Subject(s) - wine , chemoprotective , chemistry , pharmacology , biochemistry , medicine , food science , antioxidant
Wine is one of the oldest and most popular drinks worldwide, which is rich in phenolic compounds. Epidemiological studies show that moderate consumption of wine can reduce the risk of certain diseases, and this effect is attributed to its phenolic compounds.