Polyphenol Content and Total Antioxidant Potential of Selected Italian Wines
- 1 April 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (4), 1152-1155
- https://doi.org/10.1021/jf960705d
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Radical Scavenger Activity of Three Flavonoid Metabolites Studied by Inhibition of Chemiluminescence in Human PMNs1Planta Medica, 1996
- Structure-antioxidant activity relationships of flavonoids and phenolic acidsFree Radical Biology & Medicine, 1996
- Antioxidants – the case for fruit and vegetables in the dietBritish Food Journal, 1995
- Evaluation of the Effect of Alcohol Consumption on Erythrocyte Lipids and Vitamins in a Healthy PopulationAlcohol, Clinical and Experimental Research, 1995
- Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density LipoproteinsJournal of Agricultural and Food Chemistry, 1995
- IDENTIFICATION OF PROANTHOCYANIDINS IN BEER AND THEIR DIRECT MEASUREMENT WITH A DUAL ELECTRODE ELECTROCHEMICAL DETECTORJournal of the Institute of Brewing, 1994
- Asthma controlThe Lancet, 1994
- Evaluation of the antioxidant and prooxidant actions of gallic acid and its derivativesJournal of Agricultural and Food Chemistry, 1993
- The Pecking Order of Free Radicals and Antioxidants: Lipid Peroxidation, α-Tocopherol, and AscorbateArchives of Biochemistry and Biophysics, 1993
- Mesorectal excision for rectal cancerThe Lancet, 1993