How to Cite
Murtazashvili, T., Jokhadze, M., Sivsivadze, K., Bokuchava, N., & Maisuradze, B. (2019). QUALITATIVE AND QUANTITATIVE DETERMINATION OF TOTAL FLAVONOIDS IN THE CANES OF DIFFERENT VITIS VARIETY. Collection of Scientific Works of Tbilisi State Medical University, 51, 88–90. Retrieved from https://journals.4science.ge/index.php/CSW/article/view/111
Abstract
Georgia is one of the oldest winemaking region in the world and grapes have a long and abundant history. The fertile valleys and protective slopes of the Transcaucasia were home to grapevine cultivation and wine production for at least 8000 years. Due to the many millennia of wine in Georgian history and its prominent economic role, the traditions of winemaking are considered entwined with and inseparable from the national identity [3]. People often enjoy the various grape products, such as fruit, raisins, juice and wine. Grape fruit contains various nutrient elements, such as vitamins, minerals, carbohydrates, edible fibers and phytochemicals [5].
References
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3. Imazio S., Maghradze D, De Lorenzis G., Roberto Bacilieri G, Laucou V, This P, Scienza A., Failla O., From the cradle of grapevine domestication: molecular overview and description of Georgian grapevine (Vitis vinifera L.) germplasm, June 2013, Volume 9, Issue 3, pp 641–658
4. Kumar S., Pandey K., Lu K. P., Sastre J., Chemistry and Biological Activities of Flavonoids, The Scientific World Journal, Volume 2013, pp. 241-257
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6. Pietta P.G., Flavonoids as antioxidants, J Nat Prod. 2000 Jul, pp.63-70
7. Teixeira A., Baenas N., Dominguez-Perles R., Barros A., Rosa E., Diego A. Moreno A.D., 2, Garcia-Viguera. C., Natural Bioactive Compounds from Winery By-Products as Health Promoters, Int J Mol Sci. 2014 Sep; pp.15-24
2. Guilford M.J., Pezzuto J.M, Vitic J.E., Wine and Health, July 26, pp.105-111
3. Imazio S., Maghradze D, De Lorenzis G., Roberto Bacilieri G, Laucou V, This P, Scienza A., Failla O., From the cradle of grapevine domestication: molecular overview and description of Georgian grapevine (Vitis vinifera L.) germplasm, June 2013, Volume 9, Issue 3, pp 641–658
4. Kumar S., Pandey K., Lu K. P., Sastre J., Chemistry and Biological Activities of Flavonoids, The Scientific World Journal, Volume 2013, pp. 241-257
5. Mazza G., Francis F. J., Anthocyanins in grapes and grape products, Critical Reviews in Food Science and Nutrition , Sep 2009, pp. 341-371
6. Pietta P.G., Flavonoids as antioxidants, J Nat Prod. 2000 Jul, pp.63-70
7. Teixeira A., Baenas N., Dominguez-Perles R., Barros A., Rosa E., Diego A. Moreno A.D., 2, Garcia-Viguera. C., Natural Bioactive Compounds from Winery By-Products as Health Promoters, Int J Mol Sci. 2014 Sep; pp.15-24
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