Comparative Antioxidant Effectiveness of White and Red Wine and Their Phenolic Extracts Towards Low-Density Lipoprotein Oxidation

  title={Comparative Antioxidant Effectiveness of White and Red Wine and Their Phenolic Extracts Towards Low-Density Lipoprotein Oxidation},
  author={Alexandros D. Tselepis and Evangelia S. Lourida and Panagiotis Tzimas and Ioannis G. Roussis},
  journal={Food Biotechnology},
  pages={1 - 14}
The ability of six white and four red Greek wines to inhibit the Cu2+-induced oxidation of LDL was evaluated. All red wines exhibited much higher antioxidant activity and total phenolics than white wines. Moreover, all red wines exhibited lower concentration of total phenolics that induces a 50% prolongation of the lag time of LDL oxidation (IC50value) than white ones. Two out of four red wines exhibited lower IC50values than the others. One white and one red wine—young and aged—were… 


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