Effects of red wine intake on human salivary antiradical capacity and total polyphenol content

Food and Chemical Toxicology

Volumn 58, Issue , 2013, Pages 289-294

  Varoni, Elena Maria ^a,b,c   Vitalini, Sara ^b   Contino, Daniele ^b   Lodi, Giovanni ^b   Simonetti, Paolo ^b   Gardana, Claudio ^b   Sardella, Andrea ^b   Carrassi, Antonio ^b   Iriti, Marcello ^b  

^a MCGILL UNIVERSITY   (Canada)

^b UNIVERSITY OF MILAN   (Italy)

^c UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

Antiradical capacity; Melatonin; Oxidative stress; Polyphenols; Red wine; Saliva

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); POLYPHENOL; SCAVENGER;

ADULT; ARTICLE; COLORIMETRY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIZZINESS; DRINKING; FEMALE; FLUID INTAKE; FOOD ANALYSIS; FOOD COMPOSITION; HEADACHE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; OXIDATIVE STRESS; RED WINE; SALIVA; SALIVA ANALYSIS; XEROSTOMIA;

ANTIRADICAL CAPACITY; MELATONIN; OXIDATIVE STRESS; POLYPHENOLS; RED WINE; SALIVA;

FREE RADICAL SCAVENGERS; HUMANS; POLYPHENOLS; SALIVA; WINE;

VITACEAE;

EID: 84879323501     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.04.047     Document Type: Article

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