Phenolic profile of Douro wines and evaluation of their ̇nO scavenging capacity in LPS-stimulated RAW 264.7 macrophages

Food Chemistry

Volumn 163, Issue , 2014, Pages 16-22

  Rebelo, Manuel J ^a,b   Sousa, Carla ^a   Valentão, Patrícia ^a   Rego, Rosa ^b   Andrade, Paula B ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Anthocyanins; HPLC DAD; Phenolic acids; Port wine; Red wine

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; MACROPHAGES; NITRIC OXIDE; ORGANIC ACIDS; POLYMERS; WINE;

HPLC-DAD; NO SCAVENGING; PHENOLIC ACIDS; PORT WINE; RED WINE;

ANTHOCYANINS;

ANTHOCYANIN; BACTERIUM LIPOPOLYSACCHARIDE; BENZOIC ACID DERIVATIVE; CAFFEIC ACID DERIVATIVE; CAFTARIC ACID; COUMARIC ACID; COUTARIC ACID; CYANIDIN 3 GLUCOSIDE; DELPHINIDIN; DELPHINIDIN 3 O GLUCOSIDE; MALVIDIN 3 O P COUMAROYLGLUCOSIDE; MALVIDIN 3 P COUMAROYL GLUCOSIDE; MALVIDIN CHLORIDE; NITRIC OXIDE; NITROPRUSSIDE SODIUM; PEONIDIN 3 O P COUMAROYLGLUCOSIDE; PETUNIDIN 3 O GLUCOSIDE; PETUNIDIN 3 O P COUMAROYL GLUCOSIDE; PETUNIDIN 3 O P COUMAROYLGLUCOSIDE; PHENOL DERIVATIVE; TANNIN DERIVATIVE; UNCLASSIFIED DRUG; LIPOPOLYSACCHARIDE; PLANT EXTRACT; SCAVENGER;

ARTICLE; CELL STIMULATION; CELL VIABILITY; CONTROLLED STUDY; CYTOTOXICITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MACROPHAGE; RED WINE; SOLID PHASE EXTRACTION; ANALYSIS; ANIMAL; CELL CULTURE; CELL SURVIVAL; DRUG EFFECTS; METABOLISM; MOUSE; WINE;

ANIMALS; CELL SURVIVAL; CELLS, CULTURED; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FREE RADICAL SCAVENGERS; LIPOPOLYSACCHARIDES; MACROPHAGES; MICE; NITRIC OXIDE; PHENOLS; PLANT EXTRACTS; WINE;

EID: 84900840233     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.070     Document Type: Article

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