पोषण संबंधी विकार और थेरेपी जर्नल

अमूर्त

Analysis of Some Antioxidants in Armenian Red Wines

Zhermen A. Azaryan

Recently, serious attention is paid to the so-called oxidative stress – oxidative damage to biological molecules, which is generated mainly by free radicals. To prevent oxidative stress, natural antioxidant systems with a different principle of action can be used. The high antioxidant activities have ascorbic acid, tocopherol (vitamin E), beta-carotene, polyphenolic substances, which are contained in various proportions and compositions in grapes and products of its processing.

The use of wine products is traditional for the population of the Republic of Armenia. For this reason, the study of red wines produced in Armenia, the determination of the main antioxidants concentration in their composition is very urgent and important task.