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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 4
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Grapes and their derivatives in modulation of cognitive decline: a critical review of epidemiological and randomized-controlled trials in humans

Patrizia RestaniDepartment of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, Milano, Italy; Correspondence[email protected]
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Ursula FraderaDeutsche Weinakademie, Bodenheim, Germany; ;Wine Information Council, Brussels, Belgium;
,
Jean-Claude RufScientific Coordinator at OIV - International Organisation of Vine and Wine, Paris, France;
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Creina StockleySchool of Agriculture, Food and Wine, The University of Adelaide, South Australia, Australia;
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Pierre-Louis TeissedreUnité de recherche OEnologie, Université de Bordeaux, EA 4577, USC 1366 INRA, ISVV, Villenave d’Ornon cedex, France; ;INRA, ISVV, USC 1366 OEnologie, Villenave d’Ornon, France
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Simone BiellaDepartment of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, Milano, Italy;
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Francesca ColomboDepartment of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, Milano, Italy;
&
Chiara Di LorenzoDepartment of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, Milano, Italy;
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Pages 566-576 | Published online: 25 Mar 2020

Citations (9)

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Lucas Fornari Laurindo, Rosa Direito, Alda M. M. Bueno Otoboni, Ricardo Alvares Goulart, Karina Quesada & Sandra Maria Barbalho. (2023) Grape Processing Waste: Effects on Inflammatory Bowel Disease and Colorectal Cancer. Food Reviews International 0:0, pages 1-34.
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Articles from other publishers (8)

Yongqing Feng, Xuechun Tian, Wei Liang, XinTong Nan, Aoning Zhang, Wenfang Li & Zonghuan Ma. (2023) Genome-wide identification of grape ANS gene family and expression analysis at different fruit coloration stages. BMC Plant Biology 23:1.
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Weilong Zhang, Pingli Song, Gang Li, Enquan Wang, Zhengxin Lv, Ying Zhang, Qi Zhang, Fahui Liang & Jinghui Yang. (2023) Exogenous application of nutrient elements effectively reduces grape cracking and improves fruit quality. Scientia Horticulturae 319, pages 112157.
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Dan-Dan Zhou, Jiahui Li, Ruo-Gu Xiong, Adila Saimaiti, Si-Yu Huang, Si-Xia Wu, Zhi-Jun Yang, Ao Shang, Cai-Ning Zhao, Ren-You Gan & Hua-Bin Li. (2022) Bioactive Compounds, Health Benefits and Food Applications of Grape. Foods 11:18, pages 2755.
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Patrizia Restani, Francesca Colombo, Simone Biella, Corinne Bani, Francesca Mercogliano & Chiara Di Lorenzo. (2022) Diet, Polyphenols, and Human Evolution. Applied Sciences 12:15, pages 7805.
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Maribel Lucerón-Lucas-Torres, Iván Cavero-Redondo, Vicente Martínez-Vizcaíno, Alicia Saz-Lara, Carlos Pascual-Morena & Celia Álvarez-Bueno. (2022) Association Between Wine Consumption and Cognitive Decline in Older People: A Systematic Review and Meta-Analysis of Longitudinal Studies. Frontiers in Nutrition 9.
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Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez & Javier Raso. (2022) Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice. Foods 11:4, pages 621.
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Carolina Royo, Yolanda Ferradás, José Miguel Martínez-Zapater & Maria-Jose Motilva. (2021) Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling. Food Chemistry 360, pages 130049.
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Xiaoxiao Zhang, Xiaoqian Ma, Tao Gan, Yunfan Shi, Yuan Wang & Qiuyun Liu. (2020) Secondary Chemical Bonding between Insoluble Calcium Oxalate and Carbonyl Oxygen Atoms of GLY and VAL Residues Triggers the Formation of Aβ Aggregates and Their Deposition in the Brain. ACS Chemical Neuroscience 11:24, pages 4007-4011.
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