Natural pigments, including carotenoids, flavonoids and anthocyanidins, determine the
attractive color of fruits. These natural pigments are essential secondary metabolites, which …

Climate is the main factor affecting grape and wine quality in Mediterranean viticulture.
Global warming provokes an increase in the accumulation of soluble solids in grapes …

Quercetin is the great representative of polyphenols, flavonoids subgroup, flavonols. Its main
natural sources in foods are vegetables such as onions, the most studied quercetin …

Grapes are a rich source of bioactive molecules including phenolic acids, flavonoids,
anthocyanins, stilbenes, and lipids. These are the compounds which contribute to the health …

The relevance of food composition for human health has increased consumers' interest in
the consumption of fruits and vegetables, as well as foods enriched in bioactive compounds …

Based on many cell culture, animal and human studies, it is well known that the most
challenge issue for developing polyphenolics as chemoprevention or anti-diabtetic agents is …

Over decades, the concept of grape quality has evolved emphasizing its multidisciplinary
nature and that the same “desired quality” might correspond to even strikingly different …

Plant phenolics have been for many years a theme of major scientific and applied interest.
Grape berry phenolics contribute to organoleptic properties, color and protection against …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of
structures, from rather simple structures, eg phenolic acids, through polyphenols such as …