TABLE 2.

Bioactive flavor compounds in wine and their beneficial effects.

Compounds	Demonstrated beneficial effects	References
Resveratrol	Antioxidation; anti-inflammation; reduce lipid accumulation	(82–95)
Quercetin	Antioxidation; anti-inflammation; antiapoptosis; hepatoprotective	(77, 78, 80)
Anthocyanins	Antioxidation; anticancer	(79, 80)
Total phenolic compounds	Antioxidation; anti-inflammation; modulate lipid metabolism; antifibrosis; improve serum lipid profile; improve metabolic syndrome condition	(68–76, 80)