Contribution of proanthocyanidins to the peroxy radical scavenging capacity of some Italian red wines

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 1996-2002

  Rigo, Adelio ^a   Vianello, Fabio ^a   Clementi, Giovanni ^a   Rossetto, Monica ^b   Scarpa, Marina ^b   Vrhovšek, Urška ^c,d   Mattivi, Fulvio ^c  

^a UNIVERSITY OF PADOVA   (Italy)

^b UNIVERSITY OF TRENTO   (Italy)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

^d AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

Author keywords

Anthocyanins; Antioxidant capacity; Lipid peroxidation; Phenolics; Proanthocyanidins; Radical scavenging; Wine

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; GALLIC ACID; PEROXIDE; PEROXY RADICAL; POLYPHENOL; PROANTHOCYANIDIN; SCAVENGER; TANNIN; VANILLIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; CONTROLLED STUDY; ITALY; LIPID PEROXIDATION; NONHUMAN; OXYGEN CONSUMPTION; PLANT SEED; WINE;

ANTHOCYANINS; ANTIOXIDANTS; FREE RADICAL SCAVENGERS; ITALY; PEROXIDES; PROANTHOCYANIDINS; WINE;

EID: 0033946935     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991203d     Document Type: Article

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