# Wine Polyphenols and Health: Quantitative Research Literature Analysis
## 3 Results  
The search returned 1497 publications covering the time period from 1990 to 2020, which were collectively cited 61,396 times, with 41.01 CPP as an average. The earliest indexed document published after 1990 was the work of [PERSON] [33], describing the antioxidant properties of wine polyphenols. The authors reported how polyphenols, but not the alcohol in beer and wine, protect serum low-density lipoprotein against atherogenic modification [33]. A total of 1495 terms were derived from the quantitative literature research on 1497 publications and they are visualized as a term map (Figure 1). The top-recurring keywords are listed in Table 1. It is interesting to observe that among the top-recurring keywords appears a compound, resveratrol, which shows that the research is mainly focused on the biological activities of this molecule. The recent paper from [PERSON] et al. [34], which is a reference work for the literature quantitative research analysis approach used, provides a comprehensive literature analysis addressed on resveratrol, outlining its relevance as a highly researched commercially available dietary ingredient and food supplement. The most significant contributors came from the USA, China, Italy, South Korea, and Spain. The main part of the publications frequently investigated diseases or conditions, including Alzheimer's disease, breast cancer, obesity, atherosclerosis, and coronary heart diseases. In that paper, however, which used the same methodological approach used for this perspective, the focus was on resveratrol as one single compound among the most frequently mentioned polyphenols, and most of the publications appeared in journals specializing in biochemistry and molecular biology, pharmacology and pharmacy, food science technology, cell biology, or oncology. In the present perspective, the entire group of the polyphenic compounds that can be identified in wine are considered the main health-capacity-possessing constituents of wine in relation to health. Among these compounds, resveratrol is more present in grape peels than in wine, and it is a component of the whole ensemble of polyphenols evaluated all together in the literature search for their effect and impact on health. Publications and citation trends of the relationships between wine polyphenols and health research are reported in Figure 2.  
The types of documents related to the 1497 publications retrieved were distributed as reported in Figure 3. Both \"Article\" and \"Review\" account for 53.8% and 25.7%, respectively, followed by \"Book chapter\" (9.8%) and \"Conference paper\" (4.3%). Figure 1: Term map for relationships of wine polyphenol and health research. Bubble size represents the number of publications. Bubble color represents the citations per publication (CPP). Two bubbles are closer to each other if the terms co-appeared more frequently. (Bibliometric data were extracted from the Scopus online database and elaborated by VOSviewer software). \begin{table}
\begin{tabular}{c c} \hline \hline
**Term** & **Occurrence** \\ \hline human/humans & 1363 \\ polyphenol/polyphenols & 1108 \\ wine & 750 \\ antioxidant/antioxidants & 718 \\ non-human & 483 \\ resveratrol & 471 \\ red wine & 450 \\ flavonoids & 349 \\ antioxidant activity & 343 \\ cardiovascular disease & 330 \\ controlled study & 326 \\ animals & 322 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: The top-recurring terms on the relationships between wine polyphenol and health research. (Bibliometric data were extracted from the Scopus online database and elaborated by VOSviewer software). Figure 2: Publication and citation trends of the relationships between wine polyphenols and health research displayed as cumulative function. (Bibliometric data were extracted from the Scopus online database). Figure 4 reports the most productive authors. [PERSON] (n = 26, CPP 5.04) resulted as the most productive author.