Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 171

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.

Separation and purification of polyphenols from red wine extracts using high speed counter current chromatography.

Li Y, Li L, Cui Y, Zhang S, Sun B.

J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Jun 1;1054:105-113. doi: 10.1016/j.jchromb.2017.03.006. Epub 2017 Mar 12.

PMID:
28416338
3.

Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies.

Baiano A, Terracone C, Gambacorta G, La Notte E.

J Food Sci. 2009 Apr;74(3):C258-67. doi: 10.1111/j.1750-3841.2009.01101.x.

PMID:
19397711
4.
5.

Antioxidant activity of wine pigments derived from anthocyanins: hydrogen transfer reactions to the dpph radical and inhibition of the heme-induced peroxidation of linoleic acid.

Goupy P, Bautista-Ortin AB, Fulcrand H, Dangles O.

J Agric Food Chem. 2009 Jul 8;57(13):5762-70. doi: 10.1021/jf900841b.

PMID:
19566083
6.

Antioxidant profile of selected Mediterranean red wines.

Tenore GC, Ciampaglia R.

Nat Prod Res. 2013;27(10):855-61. doi: 10.1080/14786419.2012.673608. Epub 2012 Mar 29.

PMID:
22455988
7.

Antioxidant activity of South African red and white cultivar wines: free radical scavenging.

De Beer D, Joubert E, Gelderblom WC, Manley M.

J Agric Food Chem. 2003 Feb 12;51(4):902-9.

PMID:
12568547
8.

Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.

Nixdorf SL, Hermosín-Gutiérrez I.

Anal Chim Acta. 2010 Feb 5;659(1-2):208-15. doi: 10.1016/j.aca.2009.11.058. Epub 2009 Dec 2.

PMID:
20103126
9.

Comparative study of radical scavenger and antioxidant properties of phenolic compounds from Vitis vinifera cell cultures using in vitro tests.

Fauconneau B, Waffo-Teguo P, Huguet F, Barrier L, Decendit A, Merillon JM.

Life Sci. 1997;61(21):2103-10.

PMID:
9395251
10.

Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.

Lee KW, Kim YJ, Lee HJ, Lee CY.

J Agric Food Chem. 2003 Dec 3;51(25):7292-5.

PMID:
14640573
11.

Antioxidant and prooxidant nature of hydroxycinnamic acid derivatives ferulic and caffeic acids.

Maurya DK, Devasagayam TP.

Food Chem Toxicol. 2010 Dec;48(12):3369-73. doi: 10.1016/j.fct.2010.09.006. Epub 2010 Sep 17.

PMID:
20837085
12.

Red wine phenolic complexes and their in vitro antioxidant activity.

Sun B, Spranger I, Yang J, Leandro C, Guo L, Canário S, Zhao Y, Wu C.

J Agric Food Chem. 2009 Sep 23;57(18):8623-7. doi: 10.1021/jf901610h.

PMID:
19715276
13.

Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies.

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

J Agric Food Chem. 2007 Jul 11;55(14):5476-83. Epub 2007 Jun 19.

PMID:
17579427
14.

[Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].

Briedis V, Povilaityte V, Kazlauskas S, Venskutonis PR.

Medicina (Kaunas). 2003;39 Suppl 2:104-12. Lithuanian.

15.

Electron spin resonance spectroscopy studies on the free radical scavenging activity of wine anthocyanins and pyranoanthocyanins.

Garcia-Alonso M, Rimbach G, Sasai M, Nakahara M, Matsugo S, Uchida Y, Rivas-Gonzalo JC, De Pascual-Teresa S.

Mol Nutr Food Res. 2005 Dec;49(12):1112-9.

PMID:
16254886
16.

Free radical scavenging activity and anthocyanin profile of Cabernet Sauvignon wines from the Balkan region.

Radovanović B, Radovanović A.

Molecules. 2010 Jun 10;15(6):4213-26. doi: 10.3390/molecules15064213.

17.

General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.

Cristino R, Costa E, Cosme F, Jordão AM.

J Sci Food Agric. 2013 Aug 15;93(10):2486-93. doi: 10.1002/jsfa.6064. Epub 2013 Mar 4.

PMID:
23460089
18.

PH-dependent forms of red wine anthocyanins as antioxidants.

Lapidot T, Harel S, Akiri B, Granit R, Kanner J.

J Agric Food Chem. 1999 Jan;47(1):67-70.

PMID:
10563851
19.

Antioxidant activity of pasteurized and sterilized commercial red orange juices.

Fiore A, La Fauci L, Cervellati R, Guerra MC, Speroni E, Costa S, Galvano G, De Lorenzo A, Bacchelli V, Fogliano V, Galvano F.

Mol Nutr Food Res. 2005 Dec;49(12):1129-35.

PMID:
16254888
20.

Antioxidant activities and phenolic contents of the methanol extracts of the stems of Acokanthera oppositifolia and Adenia gummifera.

Adedapo AA, Jimoh FO, Afolayan AJ, Masika PJ.

BMC Complement Altern Med. 2008 Sep 25;8:54. doi: 10.1186/1472-6882-8-54.

Supplemental Content

Support Center