Substancje antyoksydacyjne w czerwonym winie

Dawid Król¹, Mateusz Gregorczyk¹, Agnieszka Szymańska¹, Urszula Jankiewicz², *Paweł Kowalczyk¹

Summary
Wine is one of the most common component of human material culture, which results in the production of the tradition as well as the culinary culture of southern Europe. In various countries and regions of the same grape variety, you can get your product to their very different characteristics. The main effect of the receipt of such results is the chemical composition of fruits, due to microclimate conditions, soil conditions, weather in the course of the year and the manufacturing process by the manufacturer. Public awareness of the beneficial effects of wine is encountered mainly in the Mediterranean countries. It is in this region for thousands of years the wine is blended into the rituals associated with food. This allows the wine affects the health of people from Mediterranean countries, making this region is listed in the lowest mortality rates are associated with atherosclerosis. Although the people of those areas do not lead very active lives, and their meals are mostly fat, they are not passed on CHD (Coronary Heart Disease). This situation has sparked interest among scientists who are studying in depth the areas of society with a long tradition of wine to advance idea that wine has beneficial properties on human health is identified as the “French paradox”

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