Wine in Health and Disease Prevention

Buch | Hardcover

600 Seiten

2026
Academic Press Inc (Verlag)
978-0-443-29192-0 (ISBN)

Noch nicht erschienen (ca. Juni 2026)
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It is often said that wine in moderation can have health benefits, but a definitive scientific resource exploring this topic has been lacking until now. Wine in Health and Disease Prevention, Second Edition addresses both the benefits and concerns associated with consumption of wine and wine components, especially related to cardiovascular, metabolic, and neurological health. This comprehensive volume offers the balanced view necessary to understand the reality of today’s findings and the potential of tomorrow's research in wine and health. Wine in Health and Disease Prevention, 2nd Edition is the single most comprehensive volume needed to understand the effect of wine on overall health. This is an essential reference for graduate and post-graduate students and researchers studying wine science, nutrition, alcoholic beverages, and public health. Dieticians and clinicians, as well as those working in the winemaking industry, will also benefit from this invaluable resource.

Professor Preedy has been elected as a Fellow to the following Royal Societies: The Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health and Hygiene, the Royal Society for Public Health, the Royal Society of Chemistry, and the Royal Society of Medicine. He was founding Director of the Genomics Centre at King’s College London and held the post from 2006 to 2020. He is a leading expert on the science of health and has a long-standing interest in disease processes, biomarkers, and tissue pathology. He has lectured nationally and internationally. Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

1. Wine, Wine Drinking and Varieties
2. Production and Processing
3. Compositional Aspects
4. General, Health and Metabolic Aspects Of Wine Consumption
5. Focused Areas, Specific Wine Components and Effects on Tissue and Organ Systems at the Cellular and Molecular Levels
6. Behavior and Brain
7. Adverse Effects of Wine and Wine-Related Products
8. Comparison of Wine with other Alcohol Beverages
9. Resources and selective methods

Erscheint lt. Verlag	1.6.2026
Verlagsort	San Diego
Sprache	englisch
Maße	216 x 276 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-443-29192-6 / 0443291926
ISBN-13	978-0-443-29192-0 / 9780443291920
Zustand	Neuware