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Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
The phenolic antioxidant phytochemicals in wines have been implicated for the lower rates of cardiac disease mortality among people drinking wine regularly in certain European populations. TheExpand
Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.
TLDR
Red wine, and particularly Pinot Noir, Egiodola, Syrah, Cabernet Sauvignon, and Merlot varieties, or Chardonnay enriched in phenolics during wine-making for white varieties contribute to a very significant catechin dietary intake. Expand
The absorption, metabolism and excretion of flavan-3-ols and procyanidins following the ingestion of a grape seed extract by rats
TLDR
Evidence is provided that the procyanidin oligomers in the GSE were not depolymerised to monomers to any extent after ingestion and no convincing analytical data was obtained for the presence of flavan-3-ol metabolites in the brain. Expand
Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.
TLDR
The combination of oxygen dissolved at bottling and the oxygen transferred through closures has a significant effect on Sauvignon Blanc development after bottling. Expand
Extracts enriched in different polyphenolic families normalize increased cardiac NADPH oxidase expression while having differential effects on insulin resistance, hypertension, and cardiac
TLDR
The study suggest that the pathogeny of cardiac hypertrophy in the fructose-fed rat disease involves both hypertension and hyperproduction of ROS, and polyphenolic extracts enriched in different types of polyphenols possess differential effects on insulin resistance, hypertension, and cardiachypertrophy. Expand
Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
Abstract Astringency and bitterness in red wines are generally considered to be elicited by phenolic compounds and especially by tannins. This study explored the effects of pH, ethanol level andExpand
Determination of stilbenes (trans-astringin, cis- and trans-piceid, and cis- and trans-resveratrol) in Portuguese wines.
TLDR
In a survey of 120 commercial wines from Portugal and France, the highest concentrations of stilbenes were found in red wines, and the glucosides of resveratrol were present in higher concentrations than the free isomers. Expand
Catechins and procyanidins in Mediterranean diets
Abstract A great many epidemiological studies indicate that a diet rich in flavonoids from vegetables and fruits intake appear to be inversely related to coronary heart disease (CHD) and cancersExpand
Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes.
TLDR
It is evident that the use of the anthocyanin ratio method is flawed and that examination of the whole anthOCyanin profile and/or investigation of the proportion of monoglucoside and acetylated Anthocyanins is a better approach to distinguish between hybrid and Cabernet Sauvignon wines. Expand
Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties
TLDR
Grenache, Syrah, Carignan Noir, Mourvèdre, Counoise and Alicante Bouchet grape seeds and skins, and their respective pomaces remaining after vinification, were analyzed for their phenolic composition and antioxidant activity. Expand
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