Quantification of bioactive constituents and antioxidant activity of Chinese yellow wine》.pdf

Journal of Food Composition and Analysis 44 (2015) 86–92 Contents lists available at ScienceDirect Journal of Food Composition and Analysis jo u rn al ho m epag e: ww w.els evier .c om/lo cat e/jfc a Original Research Article Quantification of bioactive constituents and antioxidant activity of Chinese yellow wine a,* a a a a Qing-Yi Lu , Ru-Po Lee , Jianjun Huang , Jieping Yang , Susanne M. Henning , Xutao Hong b, David Heber a, Zhaoping Li a a Center for Human Nutrition, Department of Medicine, David Geffen School of Medicine, University of California, Los Angeles, CA, USA b Research and Development, Zhejiang California International Nanosystems Institute, Zhejiang University, Hangzhou, Zhejiang Province, People’s Republic of China A R T I C L E I N F O A B S T R A C T Article history: Rice wines have been consumed in China for more than 9000 years. Chinese yellow wine (CYW) is one of Received 8 December 2014 the traditional fermented alcoholic beverages of rice. Studies have shown that CYW improves Received in revised form 15 July 2015 atherosclerotic plaque in LDL-receptor-knockout mice. Rice wine consumption at a level of alcohol Accepted 20 July 2015 12.8 g/day in Chinese women has been associated with a 34% lower risk of developing metabolic Available online 5 August 2015