Antioxidant properties of catechins and proanthocyanidins: Effect of polymerisation, galloylation and glycosylation

Free Radical Research

Volumn 29, Issue 4, 1998, Pages 351-358

  Plumb, Geoffrey W ^a   De Pascual Teresa, Sonia ^b   Santos Buelga, Celestino ^b   Cheynier, Veronique ^c   Williamson, Gary ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF SALAMANCA   (Spain)

^c CEMAGREF   (France)

Author keywords

Antioxidant; Catechin; Flavonoid; Lipid peroxidation; Procyanidin; TEAC

Indexed keywords

2,2' AZINOBIS(3 ETHYL BENZOTHIAZOLINE 6 SULPHONATE); CATECHIN; EPICATECHIN; LIPOSOME; PHOSPHATIDYLCHOLINE; PROCYANIDIN; TROLOX C; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; GLYCOSYLATION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID PEROXIDATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POLYMERIZATION; SCAVENGING SYSTEM;

ANTHOCYANINS; ANTIOXIDANTS; BENZOTHIAZOLES; BIFLAVONOIDS; CATECHIN; CHROMANS; DIMERIZATION; FRUIT; GALLIC ACID; GLYCOSYLATION; INHIBITORY CONCENTRATION 50; LIPID PEROXIDATION; LIPOSOMES; PHOSPHATIDYLCHOLINES; PLANTS; POLYMERS; PROANTHOCYANIDINS; SEEDS; SOLUBILITY; SULFONIC ACIDS;

LENS CULINARIS; MALUS X DOMESTICA; PRUNUS DULCIS; VITIS SP.;

EID: 0032414547     PISSN: 10715762     EISSN: None     Source Type: Journal    
DOI: 10.1080/10715769800300391     Document Type: Article

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