Effect of grape processing on selected antioxidant phenolics in red wine

[1]  M. Netzel,et al.  Bioactive anthocyanins detected in human urine after ingestion of blackcurrant juice. , 2001, Journal of environmental pathology, toxicology and oncology : official organ of the International Society for Environmental Toxicology and Cancer.

[2]  P. Teissèdre,et al.  Wine phenolics: contribution to dietary intake and bioavailability , 2000 .

[3]  P. Teissèdre,et al.  Levels of flavan-3-ols in French wines. , 1999, Journal of agricultural and food chemistry.

[4]  J. Mérillon,et al.  Determination of stilbenes (trans-astringin, cis- and trans-piceid, and cis- and trans-resveratrol) in Portuguese wines. , 1999, Journal of agricultural and food chemistry.

[5]  T. Truelsen,et al.  Intake of beer, wine, and spirits and risk of stroke : the copenhagen city heart study. , 1998, Stroke.

[6]  A. Meyer,et al.  Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation , 1998 .

[7]  Huguet,et al.  Isolation, identification, and antioxidant activity of three stilbene glucosides newly extracted from vitis vinifera cell cultures , 1998, Journal of natural products.

[8]  Mcdonald,et al.  Survey of the Free and Conjugated Myricetin and Quercetin Content of Red Wines of Different Geographical Origins. , 1998, Journal of agricultural and food chemistry.

[9]  M. Heinonen,et al.  Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems , 1997 .

[10]  R. Lamuela-Raventós,et al.  Direct HPLC Analysis of cis- and trans-Resveratrol and Piceid Isomers in Spanish Red Vitis vinifera Wines , 1995 .

[11]  S. Maxwell,et al.  Red wine and antioxidant activity in serum , 1994, The Lancet.

[12]  C. Rice-Evans,et al.  A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. , 1993, Clinical science.

[13]  E. Parks,et al.  Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine , 1993, The Lancet.

[14]  S. Renaud,et al.  Wine, alcohol, platelets, and the French paradox for coronary heart disease , 1992, The Lancet.

[15]  V. Cheynier,et al.  Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartaric acid and polyphenol oxidase , 1991 .

[16]  B Havsteen,et al.  Flavonoids, a class of natural products of high pharmacological potency. , 1983, Biochemical pharmacology.

[17]  J. Baptista,et al.  Comparison of polyphenols and aroma in red wines from Portuguese mainland versus Azores Islands , 2001 .

[18]  C. Stein-Hammer,et al.  VERANDERUNGEN DES KHK-RISIKOPROFILS DURCH MODERATEN ROTWEIN- IM VERGLEICH ZU WEISSWEINKONSUM , 1999 .

[19]  Y. Glories,et al.  First Evidence of Acetaldehyde-Flavanol Condensation Products in Red Wine , 1997, American Journal of Enology and Viticulture.

[20]  J. German,et al.  Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines , 1996 .

[21]  S. Renaud,et al.  Platelet rebound effect of alcohol withdrawal and wine drinking in rats. Relation to tannins and lipid peroxidation. , 1995, Arteriosclerosis, thrombosis, and vascular biology.

[22]  E. Siemann,et al.  Concentration of the Phytoalexin Resveratrol in Wine , 1992, American Journal of Enology and Viticulture.

[23]  V. L. Singleton,et al.  Anthocyanin-Tannin Interactions Explaining Differences in Polymeric Phenols Between White and Red Wines , 1992, American Journal of Enology and Viticulture.

[24]  V. Cheynier,et al.  Interaction of grape seed procyanidins with various proteins in relation to wine fining , 1991 .

[25]  A. Noble,et al.  Astringency and bitterness of selected phenolics in wine , 1990 .