BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

125 related articles for article (PubMed ID: 11811544)

  • 21. Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content.
    Alonso AM; Domínguez C; Guillén DA; Barroso CG
    J Agric Food Chem; 2002 May; 50(11):3112-5. PubMed ID: 12009971
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.
    Garaguso I; Nardini M
    Food Chem; 2015 Jul; 179():336-42. PubMed ID: 25722174
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy.
    Nikolantonaki M; Coelho C; Noret L; Zerbib M; Vileno B; Champion D; Gougeon RD
    Food Chem; 2019 Jan; 270():156-161. PubMed ID: 30174029
    [TBL] [Abstract][Full Text] [Related]  

  • 24. White wine with red wine-like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine.
    Fuhrman B; Volkova N; Suraski A; Aviram M
    J Agric Food Chem; 2001 Jul; 49(7):3164-8. PubMed ID: 11453747
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Role of polyphenols in copper complexation in red wines.
    Vasconcelos MT; Azenha M; de Freitas V
    J Agric Food Chem; 1999 Jul; 47(7):2791-6. PubMed ID: 10552567
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Alcohol-free red wine enhances plasma antioxidant capacity in humans.
    Serafini M; Maiani G; Ferro-Luzzi A
    J Nutr; 1998 Jun; 128(6):1003-7. PubMed ID: 9614160
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Production of hydroxyl radicals and their relationship with phenolic compounds in white wines.
    Márquez K; Contreras D; Salgado P; Mardones C
    Food Chem; 2019 Jan; 271():80-86. PubMed ID: 30236744
    [TBL] [Abstract][Full Text] [Related]  

  • 28. [In vitro findings of antioxidant properties of Hungarian red wines].
    Lugasi A; Blázovics A; Fehér J
    Orv Hetil; 1999 Sep; 140(37):2051-6. PubMed ID: 10513452
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.
    Zafrilla P; Morillas J; Mulero J; Cayuela JM; Martínez-Cachá A; Pardo F; López Nicolás JM
    J Agric Food Chem; 2003 Jul; 51(16):4694-700. PubMed ID: 14705898
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Some polyphenols inhibit the formation of pentyl radical and octanoic acid radical in the reaction mixture of linoleic acid hydroperoxide with ferrous ions.
    Iwahashi H
    Biochem J; 2000 Mar; 346 Pt 2(Pt 2):265-73. PubMed ID: 10677343
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry.
    Sánchez-Moreno C; Cao G; Ou B; Prior RL
    J Agric Food Chem; 2003 Aug; 51(17):4889-96. PubMed ID: 12903941
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Cardioprotective abilities of white wine.
    Cui J; Tosaki A; Cordis GA; Bertelli AA; Bertelli A; Maulik N; Das DK
    Ann N Y Acad Sci; 2002 May; 957():308-16. PubMed ID: 12074987
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Polyphenols in red wines prevent NADH oxidation induced by peroxynitrite.
    Valdez LB; Actis-Goretta L; Boveris A
    Ann N Y Acad Sci; 2002 May; 957():274-8. PubMed ID: 12074980
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Antioxidant properties of commercial alcoholic and nonalcoholic beverages.
    Lugasi A; Hóvári J
    Nahrung; 2003 Apr; 47(2):79-86. PubMed ID: 12744283
    [TBL] [Abstract][Full Text] [Related]  

  • 35. [Antioxidant and antiradical properties of red grape wines].
    Ageeva NM; Markosov VA; Muzychenko GF; Bessonov VV; Khanferyan RA
    Vopr Pitan; 2015; 84(2):63-7. PubMed ID: 26841558
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of red grapes co-winemaking in polyphenols and color of wines.
    Lorenzo C; Pardo F; Zalacain A; Alonso GL; Salinas MR
    J Agric Food Chem; 2005 Sep; 53(19):7609-16. PubMed ID: 16159193
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Enhanced anodic Ru(bpy)3(2+) electrogenerated chemiluminescence by polyphenols.
    Lei R; Xu X; Xu D; Zhu G; Li N; Liu H; Li K
    Anal Chim Acta; 2008 Sep; 625(1):13-21. PubMed ID: 18721534
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping.
    Elias RJ; Andersen ML; Skibsted LH; Waterhouse AL
    J Agric Food Chem; 2009 May; 57(10):4359-65. PubMed ID: 19358607
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Red wine consumption and inhibition of LDL oxidation: what are the important components?
    Howard A; Chopra M; Thurnham D; Strain J; Fuhrman B; Aviram M
    Med Hypotheses; 2002 Jul; 59(1):101-4. PubMed ID: 12160692
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Identification of free radical species derived from caffeic acid and related polyphenols.
    Maegawa Y; Sugino K; Sakurai H
    Free Radic Res; 2007 Jan; 41(1):110-9. PubMed ID: 17164184
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.