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Antioxidants in red wine






Biofactors 6(4): 423-428

Antioxidants in red wine


Accession: 009770795

DOI: 10.1002/biof.5520060410

Download PDF Full Text: Antioxidants in red wine



Related references

Melville, C.A., 1994: Red wine, tea, and antioxidants. Lancet 344(8922): 626-626

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Mattivi, F.; Zulian, C.; Nicolini, G.; Valenti, L., 2002: Wine, biodiversity, technology, and antioxidants. Two chemical classes of flavonoids, the flavan-3-ols (catechins and proanthocyanidins) and the anthocyanins, are the natural antioxidants present at the highest concentration in red grape and wine. In the berry, the anthocyanins are localized in t...

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Lapidot, T.; Harel, S.; Akiri, B.; Granit, R.; Kanner, J., 1999: PH-dependent forms of red wine anthocyanins as antioxidants. Anthocyanins are one of the main classes of flavonoids in red wines, and they appear to contribute significantly to the powerful antioxidant properties of the flavonoids. In grapes and wines the anthocyanins are in the flavylium form. However, dur...

Lairon, D.; Amiot, M.J., 1999: Flavonoids in food and natural antioxidants in wine. Plant foodstuffs are an important source of a wide variety of flavonoids with protective properties on low-density lipoprotein oxidation as shown in vitro and in some human and animal experiments. Increasing information is available concerning the...