Antioxidant and radical scavenging properties in vitro of polyphenolic extracts from red wine

European Journal of Nutrition

Volumn 40, Issue 2, 2001, Pages 74-77

  Lodovici, M ^a   Guglielmi, F ^a   Casalini, C ^a   Meoni, M ^a   Cheynier, V ^b   Dolara, P ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

^b CEMAGREF   (France)

Author keywords

Antioxidants; Iron chelation; Oxidative DNA damage; Polyphenols; Reactive oxygen species

Indexed keywords

8 HYDROXYDEOXYGUANOSINE; ANTIOXIDANT; CUMENE HYDROPEROXIDE; DNA; GLUTATHIONE; IRON; POLYPHENOL DERIVATIVE; SCAVENGER; TANNIN DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; DNA DAMAGE; DRUG ACTIVITY; ELECTROCHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METAL BINDING; NONHUMAN; OXIDATIVE STRESS; WINE;

ANIMALIA;

EID: 0034854095     PISSN: 14366207     EISSN: None     Source Type: Journal    
DOI: 10.1007/PL00007386     Document Type: Article

References (16)

1. Endogenous oxidative DNA damage, ageing, and cancer
2. Age associated oxygen damage and mutations in mitochondrial DNA in human heart
3. Role of free radicals and catalytic metal ions in human disease: An overview
4. Superoxide dismutases. An adaptation to a paramagnetic gas
5. 3+, in the N-oxygenation of amines by cytochrome P450 enzymes
6. Effects of green tea tannins on cisplatin-induced nephropathy in LLC-PK1 cells and rats
7. Inhibition of 1,2-dimethylhydrazine-induced oxidative DNA damage in rat colon mucosa by black tea complex polyphenols
8. Effect of complex polyphenols and tannins from red wine (WCPT) on chemically induced oxidative DNA damage in the rat
9. Effect of complex polyphenols and tannins from red wine on DNA oxidative damage of rat colon mucosa in vivo
10. Effects of black tea, green tea and wine extracts on intestinal carcinogenesis induced by azoxymethane (AOM) in F344 rats
11. Flavonoids as antioxidants evaluated by in vitro and in situ liver chemiluminescence
12. Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous irons
13. -2-catalyzed oxidation system
14. Detection and chemical identification of natural bio-antimutagens. A case of the green tea factor
15. The analysis by HPLC of green, black and pu'er teas produced in Yunnan
16. Protective effects of tea polyphenols against oxidative damage to red blood cells