Antioxidant and anti-inflammatory activity of red and white wine extracts

Food Chemistry

Volumn 120, Issue 3, 2010, Pages 665-672

  Xanthopoulou, Marianna N ^a   Fragopoulou, Elizabeth ^a   Kalathara, Konstantia ^a   Nomikos, Tzortzis ^a   Karantonis, Haralabos C ^a   Antonopoulou, Smaragdi ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Antiradical; Cabernet Sauvignon; Lipid peroxidation; Ortho phenolics; Robola

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; CABERNET SAUVIGNON EXTRACT; FERROUS ION; LIPOXYGENASE; PHENOL; PHENOL DERIVATIVE; PLANT EXTRACT; ROBOLA EXTRACT; UNCLASSIFIED DRUG;

ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BIOLOGICAL ACTIVITY; CABERNET SAUVIGNON; CATALYSIS; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; DRUG ACTIVITY; DRUG STRUCTURE; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME INHIBITION; FRACTIONATION; LIPID ANALYSIS; LIPID PEROXIDATION; NONHUMAN; RED WINE; ROBOLA; WHITE WINE; WINE;

EID: 74149087063     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.058     Document Type: Article

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