Vitis vinifera L.

V. vinifera subsp. sativa Hegi; V. vinifera var. tinctorialis Risso; and others (Note – V. vinifera var. tinctoria often appears in the literature, but is not considered a valid scientific name by botanists)

Vitaceae

Vitis viniferae folium

Leaves

The main active components are flavonoids (kaempferol-3-O-glucoside, quercetin-3-O-glucoside, quercetin and myricetin) and tannins such as (+)-catechins and (−)-epicatechins, procyanidins and proanthocyanidins. Anthocyanins and stilbene derivatives, resveratrol and viniferins are also present. The red colour of the leaves is mainly due to the presence of anthocyanins (mainly glucosides of malvidin, delphinidin, cyanidin and pertunidin). Fruit acids such as tartaric acid, malic acid, succinic acid, citric acid and oxalic acid have also been reported, as well as phenylacrylic acid derivatives (p-coumaroyl acid, caffeoyl acid and feruloylsuccinic acid) (EMA 2010; ESCOP 2003; Nassiri-Asl and Hosseinzadeh 2009; Schneider et al. 2008; Williamson et al. 2013).