Effects of red wine Tannat on oxidative stress induced by glucose and fructose in erythrocytes in vitro

International Journal of Medical Sciences

Volumn 12, Issue 6, 2015, Pages 478-486

  Pazzini, Camila Eliza Fernandes ^a   Colpo, Ana Ceolin ^a   Poetini, Márcia Rósula ^a   Pires, Cauê Ferreira ^a   de Camargo, Vanessa Brum ^a   Mendez, Andreas Sebastian Loureiro ^b   Azevedo, Miriane Lucas ^a   Soares, Júlio César Mendes ^a   Folmer, Vanderlei ^a  

^a UNIVERSIDADE FEDERAL DO PAMPA   (Brazil)

^b FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Antioxidant activity; Diabetes; Lipid peroxidation; Phenolic compounds; Wine

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; CAFFEIC ACID; EPICATECHIN; FREE RADICAL; FRUCTOSE; GALLIC ACID; GLUCOSE; POLYPHENOL DERIVATIVE; RESVERATROL; SCAVENGER; TANNAT RED WINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG; CAFFEIC ACID DERIVATIVE; PHENOL DERIVATIVE; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG DETERMINATION; ERYTHROCYTE; GLUCOSE INTAKE; IN VITRO STUDY; LIPID PEROXIDATION; OSMOTIC FRAGILITY; OXIDATIVE STRESS; RED WINE; CHEMISTRY; DRUG EFFECTS; HUMAN; METABOLISM; WINE;

ANTIOXIDANTS; CAFFEIC ACIDS; ERYTHROCYTES; FRUCTOSE; GLUCOSE; HUMANS; LIPID PEROXIDATION; OXIDATIVE STRESS; PHENOLS; THIOBARBITURATES; WINE;

EID: 84932620988     PISSN: 14491907     EISSN: None     Source Type: Journal    
DOI: 10.7150/ijms.10529     Document Type: Article

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