Open AccessFruit Wine and Its Therapeutic Potential: A Mini Review
Author(s) -
Shubham Kumar,
Jasdeep Singh
Publication year - 2021
Publication title -
journal of pharmaceutical research international
Language(s) - English
Resource type - Journals
ISSN - 2456-9119
DOI - 10.9734/jpri/2021/v33i64a35292
Subject(s) - wine , food science , traditional medicine , gallic acid , resveratrol , polyphenol , chemistry , medicine , biochemistry , antioxidant
Wine is defined as the undistilled fermented beverages product made with different variety of fruits. About 10-15% of alcohol content is found in the wine with numerous bioactive compounds such as phenols, catechin, quercetin and gallic acid, flavonoids, and resveratrol. The presence of these antioxidants is associated with the lower risk of cardiovascular diseases, free radical formation, and hyperglycemia in human body. Resveratrol present in red wine has potential chemo preventive activity. Generally, wine is prepared with the help of yeast mediated fermentation of grapes. However, various other tropical fruits such as plum, jackfruit, palm and pineapple can also be used for the wine production. Various herbs such as basil, ginger, amla and aloe-vera can also be infused into the wine, to enhance its therapeutic value. Herb-induced wines, commonly called as restorative wines can be of great importance to human health. This review provides a overview of different types of wines, the medicinal potential of wine for human health, as well as the diverse fruits utilized in wine production.