Results from this paper are stimulating for the flavor industry. It suggests that all simple fragrance materials could be advantageously replaced by much smaller levels of complex mixtures.
T2,4,6-trihydroxyphenanthrene (THP) results from cyclization of the trans-to the cis-isomer of resveratrol one of the most abundant polyphenols in red grapes and red wine. It has been demonstrated that THP can induce DNA damage through a pro-oxidant mechanism. On the other hand, due to the extended delocalization and conjugation of the πelectrons over the entire molecule, THP displays a significantly increased antioxidant activity compared to RSV with potential benefits on human health. Whatever the effect of THP on human health, it becomes important to establish its actual presence not only in RSV-containing food and beverages but even in cosmetics that, by their nature, are subject to UV radiation.
Yesterday I published in the blog of our conference page “Wine Consumption in the Mediterranean Diet: A clarification about health effects” a post about the new Spanish Society of Community Nutrition guidelines, published last November 5. This proposal of food-based dietary guidelines s does not recommend in any case the consumption of alcoholic beverages. However, there are scientific evidence for health benefits of some wine components like the ones described in this review. Consumption of wine is a controversial issue, therefore, discussions forums like the conference that will be held in Vila Nova de Gaia at June 4 are very important.
This is the post number 100. One hundred of weekends that I spend writing, reading, illustrating, editing and publishing the posts. The time that I spent do it is just part of the time I stole to the family, special to my youngest daughter, so today I decided to involve her in this project. The illustration is her authorship.