TY  - JOUR
AU  - Jović, Slobodan
AU  - Zirojević, Tripo
AU  - Petrović, Aleksandar
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/429
AB  - Today when man, because of his negligence towards the nature, has made "life become dangerous for living" it is no wonder a fact that in purpose to find a cure for many diseases or in purpose to prevent the same people are more and more turning to nature and natural substances. Wine takes important place in chain of natural substances with protective effects on human health, so today that effect has special name "French paradox". This name dates from 1991 when Sefre Renaud, on an experts meeting, had argumentative speech about protective effects of wine on human health. Nowadays when it is well known that many illnesses are in some extent related to oxidative stress (atherosklerosis, malignant illnesses, infections, aging, diabetes), wine has got a special significance because some of its ingredients have antioxidatve effects (proantocyanidols, quercetin, resveratrol, derivates of hydroxybenzoic and derivates of tyrosine). It means that wine has protective effects on most of illnesses caused by oxidative stress. However, the fact that the concentration of curative matters is the highest in blood vessels, and the fact that some of wine ingredients have a vasoactive effect support the fact that curative effects of wine is the most explicit in prevention of blood vessels diseases.
AB  - Najčešći uzroci smrtnosti savremenog čoveka su bolesti koje se javljaju kao posledica oksidativnog stresa. Deo nezbrinutih slobodnih radikala (superoksid, hidroksil), kao i singlet kiseonik koji nastaju tokom metabolizma u ljudskom organizmu, odgovorni su za štetno oksidativno dejstvo na lipoproteinske membrane, višestruko nezasićene masne kiseline, enzime, DNK, esencijalne aminokiseline itd. usled čega nastaju kardiovaskularna oboljenja, zapaljivi procesi, dijabetes, kancer, alchajmerova bolest, infarkt miokarda. Fenolna jedinjenja vina, u prvom redu flavonoidi (proantocijanidoli, kvercetin i resveratrol), ali i hidroksibenzoeve kiseline, hidroksicimetne kiseline, derivati tirozina trans-resveratrol delujući kao antioksidanti u stanju su da preduprede štetno delovanje slobodnih radikala. Osim toga poznato je da su ova jedinjenja u stanju da stvaraju vodonične veze kao i helatne komplekse sa metalima.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Poljoprivreda
T1  - Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine
T1  - Mogućnost prevencije bolesti prouzrokovanih oksidativnim stresom fenolnim jedinjenjima vina
EP  - 253
IS  - 390-393
SP  - 245
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_429
ER  - 

@article{
author = "Jović, Slobodan and Zirojević, Tripo and Petrović, Aleksandar",
year = "2002",
abstract = "Today when man, because of his negligence towards the nature, has made "life become dangerous for living" it is no wonder a fact that in purpose to find a cure for many diseases or in purpose to prevent the same people are more and more turning to nature and natural substances. Wine takes important place in chain of natural substances with protective effects on human health, so today that effect has special name "French paradox". This name dates from 1991 when Sefre Renaud, on an experts meeting, had argumentative speech about protective effects of wine on human health. Nowadays when it is well known that many illnesses are in some extent related to oxidative stress (atherosklerosis, malignant illnesses, infections, aging, diabetes), wine has got a special significance because some of its ingredients have antioxidatve effects (proantocyanidols, quercetin, resveratrol, derivates of hydroxybenzoic and derivates of tyrosine). It means that wine has protective effects on most of illnesses caused by oxidative stress. However, the fact that the concentration of curative matters is the highest in blood vessels, and the fact that some of wine ingredients have a vasoactive effect support the fact that curative effects of wine is the most explicit in prevention of blood vessels diseases., Najčešći uzroci smrtnosti savremenog čoveka su bolesti koje se javljaju kao posledica oksidativnog stresa. Deo nezbrinutih slobodnih radikala (superoksid, hidroksil), kao i singlet kiseonik koji nastaju tokom metabolizma u ljudskom organizmu, odgovorni su za štetno oksidativno dejstvo na lipoproteinske membrane, višestruko nezasićene masne kiseline, enzime, DNK, esencijalne aminokiseline itd. usled čega nastaju kardiovaskularna oboljenja, zapaljivi procesi, dijabetes, kancer, alchajmerova bolest, infarkt miokarda. Fenolna jedinjenja vina, u prvom redu flavonoidi (proantocijanidoli, kvercetin i resveratrol), ali i hidroksibenzoeve kiseline, hidroksicimetne kiseline, derivati tirozina trans-resveratrol delujući kao antioksidanti u stanju su da preduprede štetno delovanje slobodnih radikala. Osim toga poznato je da su ova jedinjenja u stanju da stvaraju vodonične veze kao i helatne komplekse sa metalima.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Poljoprivreda",
title = "Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine, Mogućnost prevencije bolesti prouzrokovanih oksidativnim stresom fenolnim jedinjenjima vina",
pages = "253-245",
number = "390-393",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_429"
}

Jović, S., Zirojević, T.,& Petrović, A.. (2002). Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine. in Poljoprivreda
Savez poljoprivrednih inženjera i tehničara, Beograd., 51(390-393), 245-253.
https://hdl.handle.net/21.15107/rcub_agrospace_429

Jović S, Zirojević T, Petrović A. Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine. in Poljoprivreda. 2002;51(390-393):245-253.
https://hdl.handle.net/21.15107/rcub_agrospace_429 .

Jović, Slobodan, Zirojević, Tripo, Petrović, Aleksandar, "Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine" in Poljoprivreda, 51, no. 390-393 (2002):245-253,
https://hdl.handle.net/21.15107/rcub_agrospace_429 .