| Title |
Functional Properties of Grape and Wine Polyphenols
|
|---|---|
| Published in |
Plant Foods for Human Nutrition, November 2015
|
| DOI | 10.1007/s11130-015-0518-1 |
| Pubmed ID | |
| Authors |
Giovanna Giovinazzo, Francesco Grieco |
| Abstract |
Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they are extracted during the winemaking process. These substances have a potentially positive effect, on human health, thus giving to grape and red wine "functional properties" that can contribute to prevent a number of human illness. Nevertheless, the research community is showing that the real effect is a result of a combination of different factors, notably daily intake, bioavailability, or in vivo antioxidant activity that are yet to be resolved. Viticulture and winemaking practices, determine the concentration of polyphenols in grape and wine. To date, reduced knowledge is existing on the effects of different yeast strains on the final concentration of polyphenols in red wine. We summarize the recent findings concerning the effects of polyphenols on human chronic disease and the future directions for research to increase the amount of these compounds in wine. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 1 | 50% |
| Unknown | 1 | 50% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 2 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 150 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 150 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 26 | 17% |
| Researcher | 16 | 11% |
| Student > Ph. D. Student | 15 | 10% |
| Student > Bachelor | 12 | 8% |
| Student > Doctoral Student | 9 | 6% |
| Other | 27 | 18% |
| Unknown | 45 | 30% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 35 | 23% |
| Chemistry | 11 | 7% |
| Biochemistry, Genetics and Molecular Biology | 9 | 6% |
| Engineering | 8 | 5% |
| Pharmacology, Toxicology and Pharmaceutical Science | 8 | 5% |
| Other | 28 | 19% |
| Unknown | 51 | 34% |
Attention Score in Context
This research output has an Altmetric Attention Score of 4. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 13 August 2017.
All research outputs
#6,800,116
of 22,832,057 outputs
Outputs from Plant Foods for Human Nutrition
#233
of 702 outputs
Outputs of similar age
#85,894
of 285,879 outputs
Outputs of similar age from Plant Foods for Human Nutrition
#3
of 9 outputs
Altmetric has tracked 22,832,057 research outputs across all sources so far. This one has received more attention than most of these and is in the 69th percentile.
So far Altmetric has tracked 702 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 8.4. This one has gotten more attention than average, scoring higher than 66% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 285,879 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 69% of its contemporaries.
We're also able to compare this research output to 9 others from the same source and published within six weeks on either side of this one. This one has scored higher than 6 of them.