alexa Grape Juice: Its Compounds And Health Benefits
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading Please wait..

3rd International Conference and Exhibition on Nutrition & Food Sciences
September 23-25, 2014 Valencia Convention Centre, Spain

Caroline Dani
ScientificTracks Abstracts: J Nutr Food Sci
DOI: 10.4172/2155-9600.S1.012
Experimental data have increasingly suggested that cellular oxidative damage has a relevant pathophysiological role in several types of human diseases, such as atherosclerosis and cancer. In order to minimize oxidative stress, our cells have developed a complex biochemical redox mechanism, consisting of both enzymatic and non-enzymatic components. Moreover, the diet, especially the consumption of fruits and vegetables, also has an important role in the maintenance of physiological redox equilibrium. These foods supply several antioxidants, including several polyphenolic compounds to the body. Grapes are rich in phenolic compounds, such as flavonoids (catechin, epicatechin, quercetin, anthocyanins, procyanidins), and resveratrol (3,5,4`-trihydroxy-stilbene), which are mainly found in red grape products. Nowadays, many studies showed the grape juice?s health benefices. All findings suggest that grape juices induce significant antioxidant, neuroprotec, hepatoprotec, antiplaquetary, antitumoral, antimutagenic, antigenotoxic activities and also, increase the memory, and this may be an important issue for further investigations in the area of biochemical functional foods.
Caroline Dani graduated from the University Center BIOMEDICINA Feevale (2004). She completed her Master?s in Biotechnology from the University of Caxias do Sul (2006) and PhD in Biotechnology from the University of Caxias do Sul (2008). She is currently a full Professor at Methodist University IPA, working on undergraduate and Graduate Stricto sense, Biosciences and rehabilitation and Reablilita??o and Inclusion prograMS. She is a Coordinator of the Graduate Program in Bioscience and Rehabilitation and defended her dissertation and thesis based on the benefits of grape juice. She has experience in the area of nutrition, with emphasis on Biochemistry of Nutrition, acting on the following topics: juice, organic, conventional, polyphenols, antioxidant, grape juice and oxidative stress, flavonoids, portal hypertension.
image PDF   |   image HTML
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version