Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (Uric Acid and Protein Thiol Groups)

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 23, 2007, Pages 9713-9718

  Otaolaurruchi, E ^a   Fernandez Pachon M S ^a   Gonzalez, A G ^a   Troncoso, A M ^a   Garcia Parrilla M C ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Antioxidant; FRAP; Humans volunteers; In vivo; ORAC; Phenolic; Plasma; Protein thiol groups; Uric acid; Wine

Indexed keywords

ANTIOXIDANT; FERRIC ION; PHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE; THIOL DERIVATIVE; URIC ACID;

ADULT; ARTICLE; BLOOD; CHEMISTRY; DIET; HUMAN; OXIDATION REDUCTION REACTION; WINE;

ADULT; ANTIOXIDANTS; DIET; FERRIC COMPOUNDS; HUMANS; OXIDATION-REDUCTION; PHENOLS; REACTIVE OXYGEN SPECIES; SULFHYDRYL COMPOUNDS; URIC ACID; WINE;

EID: 36749085267     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071705o     Document Type: Article

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