(Q59287881)

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Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage

article by M Castellari et al published April 2000 in Food Chemistry

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Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage (English)

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M Castellari

1

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L Matricardi

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2

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G Arfelli

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3

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S Galassi

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4

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A Amati

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5

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publication date

April 2000

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published in

Food Chemistry

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volume

69

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issue

1

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page(s)

61-67

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Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

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7 January 2021

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Identification of the major antioxidative metabolites in biological fluids of the rat with ingested (+)-catechin and (-)-epicatechin

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Increase of antioxidative potential of rat plasma by oral administration of proanthocyanidin-rich extract from grape seeds.

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Direct HPLC Analysis of cis- and trans-Resveratrol and Piceid Isomers in Spanish Red Vitis vinifera Wines

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PH-dependent forms of red wine anthocyanins as antioxidants

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Isolation, Characterization, and Evolution in Red Wine Vinification of Resveratrol Monomers

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Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation

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The red wine antioxidant resveratrol protects isolated rat hearts from ischemia reperfusion injury

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Moderate red wine consumption protects the rat against oxidation in vivo

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Quercetin inhibits hydrogen peroxide-induced oxidation of the rat lens.

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Cardioprotective effects of grape seed proanthocyanidin against ischemic reperfusion injury

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Modulation of haemostatic function and prevention of experimental thrombosis by red wine in rats: a role for increased nitric oxide production.

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10.1016/S0308-8146(99)00240-X

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(Q59287881)

Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage

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