Phenolic compounds and antioxidant activity from red grape marc extracts
- 2 December 2002
- journal article
- Published by Elsevier in Bioresource Technology
- Vol. 87 (1) , 41-44
- https://doi.org/10.1016/s0960-8524(02)00202-x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Extraction of phenolic compounds from red grape marc for use as food lipid antioxidantsFood Chemistry, 1999
- Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart CherriesJournal of Natural Products, 1999
- Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera)Journal of Agricultural and Food Chemistry, 1997
- Antioxidant properties of phenolic compoundsPublished by Elsevier ,1997
- 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
- Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wineThe Lancet, 1993
- Oxygen free radical scavenger capacity in aqueous models of different procyanidins from grape seedsJournal of Agricultural and Food Chemistry, 1991
- Antioxidant activity of flavonoids and reactivity with peroxy radicalPhytochemistry, 1986
- Analysis of condensed tannins using acidified vanillinJournal of the Science of Food and Agriculture, 1978
- A simplified method for the evaluation of antioxidantsJournal of Oil & Fat Industries, 1971