Antioxidant capacity of plasma after red wine intake in human volunteers.

@article{FernndezPachn2005AntioxidantCO,
  title={Antioxidant capacity of plasma after red wine intake in human volunteers.},
  author={Mar{\'i}a-Soledad Fern{\'a}ndez-Pach{\'o}n and D{\'e}bora Villa{\~n}o and Ana Mar{\'i}a Troncoso and Mar{\'i}a del Carmen Garc{\'i}a-Parrilla},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 12},
  pages={
          5024-9
        }
}
Plasma antioxidant capacity (AC) has been assessed in eight healthy human volunteers after wine intake. Analytical methods used for evaluating AC included the ferric reducing ability of plasma (FRAP) and oxygen radical absorbance capacity using two different fluorescent probes, beta-phycoerythrin (ORAC-PE) and fluorescein (ORAC-FL). In addition, the concentrations of endogenous antioxidants such as uric acid, albumin, and bilirubin were determined. The suitability of analytical methods was… CONTINUE READING
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