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Items: 1 to 20 of 59

1.

Contribution of anthocyanin fraction to the antioxidant properties of wine.

Rivero-Pérez MD, Muñiz P, González-Sanjosé ML.

Food Chem Toxicol. 2008 Aug;46(8):2815-22. doi: 10.1016/j.fct.2008.05.014. Epub 2008 May 23.

PMID:
18590944
2.

[Review of the different methods for the evaluation of the in vitro antioxidant activity of wine and study of in vivo effects].

Fernández-Pachón MS, Villaño D, Troncoso AM, García-Parrilla MC.

Arch Latinoam Nutr. 2006 Jun;56(2):110-22. Review. Spanish.

PMID:
17024955
3.

The chemistry behind antioxidant capacity assays.

Huang D, Ou B, Prior RL.

J Agric Food Chem. 2005 Mar 23;53(6):1841-56. Review.

PMID:
15769103
4.

Oxidative stress and protective effects of polyphenols: comparative studies in human and rodent kidney. A review.

Rodrigo R, Bosco C.

Comp Biochem Physiol C Toxicol Pharmacol. 2006 Mar-Apr;142(3-4):317-27. Epub 2005 Dec 27. Review.

PMID:
16380298
5.

Polyphenols produced during red wine ageing.

Brouillard R, George F, Fougerousse A.

Biofactors. 1997;6(4):403-10. Review.

PMID:
9388306
6.

Beneficial effects of white wines.

Lamuela-Raventós RM, de la Torre-Boronat MC.

Drugs Exp Clin Res. 1999;25(2-3):121-4. Review.

PMID:
10370874
7.

The study of phenolic compounds as natural antioxidants in wine.

López-Vélez M, Martínez-Martínez F, Del Valle-Ribes C.

Crit Rev Food Sci Nutr. 2003;43(3):233-44. Review.

PMID:
12822671
8.

Updated knowledge about the presence of phenolic compounds in wine.

Monagas M, Bartolomé B, Gómez-Cordovés C.

Crit Rev Food Sci Nutr. 2005;45(2):85-118. Review.

PMID:
15941014
9.

[Cardio-protective effect of red wine as reflected in the literature].

Lugasi A, Blázovics A, Dworschk E, Fehér J.

Orv Hetil. 1997 Mar 16;138(11):673-8. Review. Hungarian.

PMID:
9102625
10.

Bioavailability, antioxidant and biological properties of the natural free-radical scavengers cyanidin and related glycosides.

Galvano F, La Fauci L, Vitaglione P, Fogliano V, Vanella L, Felgines C.

Ann Ist Super Sanita. 2007;43(4):382-93. Review.

11.

[In vitro findings of antioxidant properties of Hungarian red wines].

Lugasi A, Blázovics A, Fehér J.

Orv Hetil. 1999 Sep 12;140(37):2051-6. Review. Hungarian.

PMID:
10513452
12.

Effects of red wine polyphenolic compounds on the cardiovascular system.

Zenebe W, Pechanova O.

Bratisl Lek Listy. 2002;103(4-5):159-65. Review.

PMID:
12413203
13.

Anthocyanins and heart health.

Mazza GJ.

Ann Ist Super Sanita. 2007;43(4):369-74. Review.

14.

Bonum vinum laetificat cor hominum.

Stoclet JC.

Med Sci Monit. 2001 Jul-Aug;7(4):842-7. Review.

PMID:
11433219
15.
16.

Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression.

He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ.

Molecules. 2012 Feb 7;17(2):1571-601. doi: 10.3390/molecules17021571. Review.

17.

Renal damage mediated by oxidative stress: a hypothesis of protective effects of red wine.

Rodrigo R, Rivera G.

Free Radic Biol Med. 2002 Aug 1;33(3):409-22. Review.

PMID:
12126763
18.

Anthocyanins and their variation in red wines. II. Anthocyanin derived pigments and their color evolution.

He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ.

Molecules. 2012 Feb 7;17(2):1483-519. doi: 10.3390/molecules17021483. Review.

19.

Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?

Brouillard R, Chassaing S, Fougerousse A.

Phytochemistry. 2003 Dec;64(7):1179-86. Review.

PMID:
14599515
20.

Vascular effects of wine polyphenols.

Dell'Agli M, Buscialà A, Bosisio E.

Cardiovasc Res. 2004 Sep 1;63(4):593-602. Review.

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