Electron spin resonance (ESR) spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant capacity of red wines

Journal of the Science of Food and Agriculture

Volumn 79, Issue 7, 1999, Pages 1011-1014

  Gardner, Peter T ^a   McPhail, Donald B ^b   Crozier, Alan ^c   Duthie, Garry G ^a  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

^b SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^c UNIVERSITY OF GLASGOW   (United Kingdom)

Author keywords

Antioxidant capacity; Coronary heart disease; ESR; Flavonols; Free radical; Fremy's salt; Myricetin; Polyphenols; Quercetin; Wine

Indexed keywords

ANTIOXIDANT; ELECTRON SPIN RESONANCE SPECTROSCOPY; FLAVONOL; FOOD ANALYSIS; QUERCETIN; RED WINE; WINE;

EID: 0032941880     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990515)79:7<1011::AID-JSFA320>3.0.CO;2-Y     Document Type: Article

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