Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents
- 1 July 1999
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 32 (6), 407-412
- https://doi.org/10.1016/s0963-9969(99)00097-6
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Principales métodos para la determinación de la oxidación lipídica Main methods used in lipid oxidation determinationFood Science and Technology International, 1998
- Measurement of Health-Promoting Properties in Fruit Dietary Fibres: Antioxidant Capacity, Fermentability and Glucose Retardation IndexJournal of the Science of Food and Agriculture, 1996
- Phenolics in White Free Run Juices and Wines from Penedès by High-Performance Liquid Chromatography: Changes during VinificationJournal of Agricultural and Food Chemistry, 1996
- Plant Polyphenols Exhibit Lipoprotein-Bound Antioxidant Activity Using an in Vitro Oxidation Model for Heart DiseaseJournal of Agricultural and Food Chemistry, 1995
- Free radical scavenging abilities of beveragesInternational Journal of Food Science & Technology, 1995
- Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density LipoproteinsJournal of Agricultural and Food Chemistry, 1995
- Natural antioxidants in grapes and winesJournal of Agricultural and Food Chemistry, 1994
- Antioxidant Effects of Some Ginger ConstituentsJournal of Food Science, 1993
- Comparison of the Antioxidative Activity of Some Acid-phenols: Structure-Activity RelationshipBioscience, Biotechnology, and Biochemistry, 1992
- Studies on inhibition mechanism of autoxidation by tannins and flavonoids. V. Radical-scavenging effects of tannins and related polyphenols on 1,1-diphenyl-2-picrylhydrazyl radical.CHEMICAL & PHARMACEUTICAL BULLETIN, 1989