Wine contains several hundreds of compounds, most of them with impact on
quality attributes and health benefices. Among these compounds, phenolic compounds
play a significant role in sensory properties of wines as well as in antioxidant
properties. Phenolic compounds are highly efficient compounds displaying antioxidant
properties and preventing human cardiovascular diseases, also. Furthermore, the
polyphenolic compounds are capable of quenching free radicals, thereby inhibiting the
oxidation process of low density lipids (LDL). This effect about LDL could reduce the
risk of atherosclerosis, cardiovascular diseases, heart attack, cancer, DNA degradation
etc. Moderate drinking of red wine is beneficial against coronary disease and several
forms of cancer. The phenolic compounds thought to be responsible are catechins and
tannins. Catechins are powerful antioxidants, preventing cellular damage. Resveratrol
and quercetin may improve the immune system, prevent towards heart diseases, inhibit
cancer formation, and even prolong life. The amino acids are essential nutrients and
have various benefits on human body such as muscle maintenance, tissue repair, and
immunity. Amino acids yield biogenic amines that have allergenic or toxic effects on
humans. Beneficial nitrogen compounds such as melatonin and serotonin are also found
in red wines. Among vitamins, only vitamins B1, B2 and B12 are present in wines.
Keywords: Antioxidant, Catechin, Free radical, Polyphenols, Resveratrol, Wine.
