The influence of various phenolic compounds on scavenging activity assessed by an enzymatic method

Journal of the Science of Food and Agriculture

Volumn 79, Issue 8, 1999, Pages 1081-1090

  De Gaulejac, Nathalie Saint Cricq ^a   Vivas, Nicolas ^a   De Freitas, Victor ^b   Bourgeois, Guy ^c  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b UNIVERSITY OF PORTO   (Portugal)

^c CNRS   (France)

Author keywords

Galloylation; Grape seeds; Polymerisation; Procyanidins; Radical scavenger; Spacial conformation

Indexed keywords

PHENOL; PROCYANIDIN; SUPEROXIDE;

EID: 0033068013     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199906)79:8<1081::AID-JSFA330>3.0.CO;2-G     Document Type: Article

References (18)

1. Renaud S and Lorgeril M, Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet 339:1523-1526 (1992).
2. Fuhrman B, Lavy A and Aviram M, Consumption of red wine with meals reduces the susceptibility of human plasma and low density lipoprotein to lipid peroxidation. Amer J Clin Nutr 61:549-554 (1995).
3. Scheider J, Kaffarnik H and Steinmetz A, Alcohol, lipid metabolism and coronary heart disease. Herz 21:214-226 (1996).
4. Wood AW, Huang MT, Chang RL, Newmark HL, Lehr RE, Yagi H, Sayer JM, Jerina DM and Conney AH, Inhibition of the mutagenicity of bay-region diol epoxides of polycyclic aromatic hydrocarbons by naturally occuring plant phenols: exceptional activity of ellagic acid. Proc Natl Acad Sci USA 79:5513-5517 (1982).
5. Okuda T, Yoshida T and Hatano T, Antioxydant effects of tannins and related polyphenols, in Phenolic Compounds in Food and Their Effects on Health, II, Ed by Huang MT, Ho CT and Lee CY, American Chemical Society, Washington DC, pp 87-97 (1992).
6. Ames BN, Shignenaga MK and Hagen TM, Oxidants, antioxidants, and the degenerative diseases of aging. Proc Natl Acad Sci 90:7915-7922 (1993).
7. Freitas V, Glories Y, Laguerre M and Vercauteren J, Analyse conformationnelle et propriétés physico-chimiques des procyanidines dimères, in Polyphenols Communication 96, Ed by Vercauteren J, Dumon MC and Weber J, Groupes polyhenols, Bordeaux, pp 75-76 (1996).
8. Gaulejac N, Freitas V, Glories Y, Bourgeois G and Vivas N, Fractionnement et dosage des procyanidines oligomères des raisins et des vins: relation avec la qualité des vins. Sciences des aliments 18:59-76 (1998).
9. Freitas V, Recherches sur les tanins condensés: Application à l'étude des structures et des propriétés des procyanidines du raisin et du vin. Thèse de doctorat es sciences, Université de Bordeaux II, 1995.
10. -. Biochim Biophys Acta 430:182-188 (1976).
11. 2 dimer. Tetrahedron Lett 37:2015-2018 (1996).
12. Lagune L, Vivas N and Glories Y, Sur le titrage potentiométrique des composés phénoliques, in Polyphenols Communication 96, Ed by Vercauteren J, Dumon MC and Weber J, Groupes polyphenols, Bordeaux, pp 113-114 (1996).
13. Biau S, Recherches sur la matière colorante des vins blancs. Thèse de doctorat es sciences, Université de Bordeaux II, 1995.
14. Lea AGH, Flavor, color and stability in fruit products: The effect of polyphenols, in Plant Polyphenols, Ed by Hemingway RW and Laks PE Plenum Press, New-York, pp 827-837 (1992).
15. Asano K, Shinagawa K and Hashimoto N, Characterization of haze-forming proteins of beer and their roles in chill faze formation. Am Soc Brew Chem 40:147-154 (1982).
16. Okuda T, Mon K and Hatamo T, Relationship of the structures of tannins to the binding activities with hemoglobin and methylene blue. Chem Pharm Bull 33:1424-1433 (1985).
17. Uchida S, Edamatsu R, Hiramatsu M, Mori A, Nonaka G, Nishioka I, Niwa M and Ozaki M, Condensed tannins sacvenge active oxygen free radicals. Med Sci Res 15:831-832 (1987).
18. 3 from Azuki Beans to peroxyl radicals. Agric Biol Chem 54:2499-2504 (1990).