Electron spin resonance spectroscopy studies on the free radical scavenging activity of wine anthocyanins and pyranoanthocyanins

Molecular Nutrition and Food Research

Volumn 49, Issue 12, 2005, Pages 1112-1119

  Garcia Alonso, Maria ^a   Rimbach, Gerald ^b   Sasai, Masaaki ^c   Nakahara, Meiko ^c   Matsugo, Seiichi ^c   Uchida, Yuzo ^c   Rivas Gonzalo, Julian C ^a   De Pascual Teresa, Sonia ^d  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF KIEL   (Germany)

^c UNIVERSITY OF YAMANASHI   (Japan)

^d INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Anthocyanins; Antioxidant activity; ESR; Pyranoanthocyanins; Wine

Indexed keywords

ANTHOCYANIN; CYANIDIN; HYDROXYL RADICAL; MALVIDIN CHLORIDE; PELARGONIDIN; PETUNIDIN CHLORIDE; PYRUVIC ACID; SCAVENGER; SUPEROXIDE;

ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; ISOLATION AND PURIFICATION; WINE;

ANTHOCYANINS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICAL SCAVENGERS; HYDROXYL RADICAL; PYRUVIC ACID; SUPEROXIDES; WINE;

VITACEAE; VITIS SP.;

EID: 29444439023     PISSN: 16134125     EISSN: None     Source Type: Journal    
DOI: 10.1002/mnfr.200500100     Document Type: Article

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