Measurement of Antioxidant Activity of Wine Catechins, Procyanidins, Anthocyanins and Pyranoanthocyanins

  title={Measurement of Antioxidant Activity of Wine Catechins, Procyanidins, Anthocyanins and Pyranoanthocyanins},
  author={Jan Musel{\'i}k and Mar{\'i}a Garc{\'i}a-Alonso and Mar{\'i}a P. Mart{\'i}n-L{\'o}pez and Milan Žemli{\vc}ka and Juli{\'a}n Carlos Rivas-Gonzalo},
Nowadays, there is considerable interest in finding out about antioxidants that are consumed in the habitual diet. It is known that polyphenols are involved in reducing the risk of diseases associated with oxidative stress. The in vitro antioxidant activity of the principal wine polyphenolic compounds (catechins, p rocyanidins, anthocyanins and pyranoanthocyanins) was studied in this work. Four distinct methods were used to assess the antioxidant capacity of the tested compounds: i nhib tion of… CONTINUE READING


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