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Anthocyanins are secondary plant metabolites widely present in the plant kingdom.They are mainly responsible for the purple, red, and blue color of most fruits.Grape is one of rich sources of anthocyanins.However, the level and type of anthocyanins are not only variable in different grape cultivars but also significantly affected by their growing conditions.They are also considerably impacted by different winemaking and wine-aging processes.Numerous in vitro and vivo studies have confirmed that anthocyanins can prevent some chronic diseases.For instance, the antioxidant properties and health benefits of anthocyanins in red wine in preventing certain cancers and cardiovascular diseases has been intensively studied.This article briefly discuss the recent research progress in the aspects above.The information would be helpful for scientists in the grape breed and winery areas to understand the changes of anthocyanins in grape maturing and enology processes and their chemistry and health benefits.