Polyphenols and red wine as antioxidants against peroxynitrite and other oxidants.

@article{Valdez2004PolyphenolsAR,
  title={Polyphenols and red wine as antioxidants against peroxynitrite and other oxidants.},
  author={Laura Beatriz Valdez and Silvia {\'A}lvarez and Tamara Zaobornyj and Alberto E Boveris},
  journal={Biological research},
  year={2004},
  volume={37 2},
  pages={279-86}
}
The antioxidant capacity of polyphenols (+)-catechin, (-)-epicatechin and myricetin, and of different types of red wines (Cabernet Sauvignon, Malbec and blended wine) was evaluated by three assays. (a) NADH oxidation by peroxynitrite (ONOO-): the ONOO- scavenging activity was higher for myricetin (IC50=35 microM) than for (+)-catechin (IC50=275 microM) and (-)-epicatechin (IC50=313 microM). (b) Peroxynitrite initiated chemiluminescence in rat liver homogenate: (-)-epicatechin (IC50=7.0 microM… CONTINUE READING

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Myricetin affords protection against peroxynitrite-mediated DNA damage and hydroxyl radical formation.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association • 2011
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