Immune Benefits of Consuming Red Muscadine Wine
Vol. 2002 No. 4, Historical Fact Sheets
Vol. 2002 No. 4

Immune Benefits of Consuming Red Muscadine Wine: FSHN02-4/FS085, 9/2002

Historical Fact Sheets
https://doi.org/10.32473/edis-fs085-2002
Susan S. Percival
University of Florida
Charles A. Sims
University of Florida
Stephen T. Talcott
University of Florida
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Keywords

FS085

How to Cite

Percival, Susan S., Charles A. Sims, and Stephen T. Talcott. 2002. “Immune Benefits of Consuming Red Muscadine Wine: FSHN02-4/FS085, 9/2002”. EDIS 2002 (4). Gainesville, FL. https://doi.org/10.32473/edis-fs085-2002.
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Abstract

This document is FSHN02-4, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication: September 2002.

https://edis.ifas.ufl.edu/fs085

https://doi.org/10.32473/edis-fs085-2002
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PDF-2002

References

Auw J, Blanco V, O'Keefe S, Sims CA. Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices. Am.J.Enol.Vitic. 1996;47:279-286.

Percival SS, Sims CA. Wine modifies the effects of alcohol on immune cells of mice. J.Nutr. 2000;130:1091-1094. https://doi.org/10.1093/jn/130.5.1091

Talcott, S.T. and Lee, J-H. Ellagic acid and flavonoid antioxidant content of muscadine wine and juice J. Agric. Food Chem. 2002, 50: 3186-3192. https://doi.org/10.1021/jf011500u

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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