Modeling the Antioxidant Capacity of Red Wine from Different Production Years and Sources under Censoring

Comparison Between Effect of Grape Fermentative Product (red wine) and Fresh Red Grape Juice on Antioxidant Biomarkers of Liver Mitochondria Isolated from Rats in vitro

Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment

Objectives: Sweet peppers Capsicum annuum L. (C. annuum) are an excellent source of vitamins A and C as well as phenolic compounds, which are important antioxidant components that may reduce the risk of diseases. The objective of this study was to evaluate their antioxidant activity under various temperatures. Materials and Methods: To compare the antioxidant activity in various temperatures (2...

Effect of red wine ingestion on the antioxidant capacity of serum.

Aerobic metabolism in biological systems produces reactive oxygen species, and defense against such prooxidants requires antioxidant activity, e.g., predominantly vitamins C and E in serum. Recently, flavonoids (polyphenols occurring widely in plants) have been investigated in vitro for their antioxidant activity; whether they are absorbed after ingestion is not clear. Using a chemiluminescent ...

Polyphenols and red wine as antioxidants against peroxynitrite and other oxidants.

The antioxidant capacity of polyphenols (+)-catechin, (-)-epicatechin and myricetin, and of different types of red wines (Cabernet Sauvignon, Malbec and blended wine) was evaluated by three assays. (a) NADH oxidation by peroxynitrite (ONOO-): the ONOO- scavenging activity was higher for myricetin (IC50=35 microM) than for (+)-catechin (IC50=275 microM) and (-)-epicatechin (IC50=313 microM). (b)...

Effects of Red Wine Tannat on Oxidative Stress Induced by Glucose and Fructose in Erythrocytes in Vitro

The literature indicates that red wine presents in its composition several substances that are beneficial to health. This study has investigated the antioxidant effects of Tannat red wine on oxidative stress induced by glucose and fructose in erythrocytes in vitro, with the purpose to determine some of its majoritarian phenolic compounds and its antioxidant capacity. Erythrocytes were incubated...