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Similar articles for PubMed (Select 25063276)

1.

Membrane lipids protected from oxidation by red wine tannins: a proton NMR study.

Furlan AL, Jobin ML, Buchoux S, Grélard A, Dufourc EJ, Géan J.

Biochimie. 2014 Dec;107 Pt A:82-90. doi: 10.1016/j.biochi.2014.07.008. Epub 2014 Jul 22.

PMID:
25063276
2.

Red wine tannins fluidify and precipitate lipid liposomes and bicelles. A role for lipids in wine tasting?

Furlan AL, Castets A, Nallet F, Pianet I, Grélard A, Dufourc EJ, Géan J.

Langmuir. 2014 May 20;30(19):5518-26. doi: 10.1021/la5005006. Epub 2014 May 2.

PMID:
24787144
3.

Antioxidative activity of green tea treated with radical initiator 2, 2'-azobis(2-amidinopropane) dihydrochloride.

Yokozawa T, Cho EJ, Hara Y, Kitani K.

J Agric Food Chem. 2000 Oct;48(10):5068-73.

PMID:
11052779
4.

The relationship between the antioxidant and the antibacterial properties of galloylated catechins and the structure of phospholipid model membranes.

Caturla N, Vera-Samper E, Villalaín J, Mateo CR, Micol V.

Free Radic Biol Med. 2003 Mar 15;34(6):648-62.

PMID:
12633742
5.

Differential antioxidant properties of red wine in water soluble and lipid soluble peroxyl radical generating systems.

Faustino RS, Clark TA, Sobrattee S, Czubryl MP, Pierce GN.

Mol Cell Biochem. 2004 Aug;263(1-2):211-5.

PMID:
15524181
6.

Direct scavenging of nitric oxide and superoxide by green tea.

Nakagawa T, Yokozawa T.

Food Chem Toxicol. 2002 Dec;40(12):1745-50.

PMID:
12419687
7.

Inhibitory effects of jasmine green tea epicatechin isomers on free radical-induced lysis of red blood cells.

Zhang A, Zhu QY, Luk YS, Ho KY, Fung KP, Chen ZY.

Life Sci. 1997;61(4):383-94.

PMID:
9244364
8.

β-carotene radical cation addition to green tea polyphenols. Mechanism of antioxidant antagonism in peroxidizing liposomes.

Song LL, Liang R, Li DD, Xing YD, Han RM, Zhang JP, Skibsted LH.

J Agric Food Chem. 2011 Dec 14;59(23):12643-51. doi: 10.1021/jf2030456. Epub 2011 Nov 8.

PMID:
22023371
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12.

Probing the interaction of polyphenols with lipid bilayers by solid-state NMR spectroscopy.

Yu X, Chu S, Hagerman AE, Lorigan GA.

J Agric Food Chem. 2011 Jun 22;59(12):6783-9. doi: 10.1021/jf200200h. Epub 2011 May 25.

13.

Comparison of antioxidant activity and bioavailability of tea epicatechins with their epimers.

Xu JZ, Yeung SY, Chang Q, Huang Y, Chen ZY.

Br J Nutr. 2004 Jun;91(6):873-81.

PMID:
15182391
14.

Electron paramagnetic resonance studies of radical species of proanthocyanidins and gallate esters.

Bors W, Michel C, Stettmaier K.

Arch Biochem Biophys. 2000 Feb 15;374(2):347-55.

PMID:
10666317
15.

Dynamic behavior of tea catechins interacting with lipid membranes as determined by NMR spectroscopy.

Uekusa Y, Kamihira M, Nakayama T.

J Agric Food Chem. 2007 Nov 28;55(24):9986-92. Epub 2007 Oct 30.

PMID:
17966973
16.
17.

Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.

McRae JM, Schulkin A, Kassara S, Holt HE, Smith PA.

J Agric Food Chem. 2013 Jan 23;61(3):719-27. doi: 10.1021/jf304239n. Epub 2013 Jan 11.

PMID:
23289627
18.

Antioxidant synergism of green tea polyphenols with alpha-tocopherol and L-ascorbic acid in SDS micelles.

Dai F, Chen WF, Zhou B.

Biochimie. 2008 Oct;90(10):1499-505. doi: 10.1016/j.biochi.2008.05.007. Epub 2008 May 23. Erratum in: Biochimie. 2009 Nov-Dec;91(11-12):1535.

PMID:
18554517
19.

Studies on protective mechanisms of four components of green tea polyphenols against lipid peroxidation in synaptosomes.

Guo Q, Zhao B, Li M, Shen S, Xin W.

Biochim Biophys Acta. 1996 Dec 13;1304(3):210-22.

PMID:
8982267
20.

ESR study on the structure-antioxidant activity relationship of tea catechins and their epimers.

Guo Q, Zhao B, Shen S, Hou J, Hu J, Xin W.

Biochim Biophys Acta. 1999 Mar 14;1427(1):13-23.

PMID:
10082983
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