Differential antioxidant properties of red wine in water soluble and lipid soluble peroxyl radical generating systems

Molecular and Cellular Biochemistry

Volumn 263, Issue 1, 2004, Pages 211-215

  Faustino, R S ^a,b   Clark, T A ^a,b   Sobrattee, S ^a,b   Czubryl, M P ^a,b   Pierce, G N ^a,b  

^a ST BONIFACE GENERAL HOSPITAL RESEARCH CENTRE   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Atherosclerosis; Heart disease; LDL oxidation; Oxygen derived free radicals; Vitamin E

Indexed keywords

2,2' AZOBIS(2 AMIDINOPROPANE); 2,2' AZOBIS(2,4 DIMETHYLVALERONITRILE); ALKADIENE; ALPHA TOCOPHEROL; ANTIOXIDANT; CATECHIN; EPICATECHIN; LIPID; LOW DENSITY LIPOPROTEIN; PEROXY RADICAL; POLYPHENOL DERIVATIVE; QUERCETIN; RUTOSIDE; TRANSRESVERATROL; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD COMPOSITION; LIPID ANALYSIS; LIPID OXIDATION; LIPOPHILICITY; NONHUMAN; PROTECTION; RED WINE; SOLUBILITY; TIME;

AMIDINES; ANIMALS; ANTIOXIDANTS; AZO COMPOUNDS; CATECHIN; LIPIDS; LIPOPROTEINS, LDL; NITRILES; OXIDANTS; OXIDATION-REDUCTION; PEROXIDES; QUERCETIN; RABBITS; RUTIN; SOLUBILITY; STILBENES; VITAMIN E; WATER; WINE;

EID: 4544296758     PISSN: 03008177     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:MCBI.0000041862.89750.93     Document Type: Article

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