Wine: Health and Food Safety

Authors

  • J. C. CABANIS

Abstract

Beneficial effects of wine in relation to complex and particular composition are

described. Phenolic compounds offer biological characteristics as antioxidant, antifree

radical, cardiovascular disease, etc. Several toxicological aspects of wine in relation to

lead content, methanol, ethyl carbamate, S02' plaguicides are also reported. However,

control quality in wine is more exhaustive than in otrher alcoholic beverages

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Published

1996-06-20

How to Cite

1.
CABANIS JC. Wine: Health and Food Safety. Ars Pharm [Internet]. 1996 Jun. 20 [cited 2024 May 18];37(2):197-220. Available from: https://revistaseug.ugr.es/index.php/ars/article/view/21818

Issue

Vol. 37 No. 2 (1996)

Section

Original Articles

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