Neuroprotective properties of Spanish red wine and its isolated polyphenols on astrocytes

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 40-48

  Martín, Sara ^a   González Burgos, Elena ^a   Carretero, M Emilia ^a   Gómez Serranillos, M Pilar ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Antioxidant; Neuroprotection; Oxidative stress; Polyphenols; Red wine; U373 MG

Indexed keywords

ANTIOXIDANT; NEUROPROTECTION; POLYPHENOLS; RED WINE; U373 MG;

CELL CULTURE; FATTY ACIDS; HYDROGEN PEROXIDE; ORGANIC POLYMERS; OXIDATIVE STRESS; OXYGEN; WINE;

PHENOLS;

4 CUMARIC GLYCOSIDE; CAFFTARIC ACID; CATALASE; CATECHIN; CUTARIC ACID; EPICATECHIN; GALLIC ACID; GALLIC ACID METHYL ESTER; GALLOCATECHIN; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; HYDROGEN PEROXIDE; HYPERIN; ISOQUERCITRIN; MYRICETIN; PLANT MEDICINAL PRODUCT; PROCYANIDIN; PROTOCATECHIN ACID; QUERCETIN; QUERCETIN 3 O RUTOSIDE; REACTIVE OXYGEN METABOLITE; RESVERATROL; SUPEROXIDE DISMUTASE; SYRINGIC ACID; TYROSOL; UNCLASSIFIED DRUG;

ARTICLE; ASTROCYTE; ASTROCYTOMA CELL; CELL ASSAY; CELL VIABILITY; CONTROLLED STUDY; DRUG ISOLATION; ENZYME ACTIVITY; ENZYME ASSAY; FENTON REACTION; HUMAN; HUMAN CELL; INCUBATION TIME; NEUROPROTECTION; OXIDATIVE STRESS; PROTEIN EXPRESSION; RED WINE;

EID: 79954426079     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.074     Document Type: Article

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