Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches

This work is focused on the study of the antioxidant properties of red wine anthocyanin derivatives (carboxypyranoanthocyanins, methylpyranoanthocyanins, oxovitisins, and pyranoanthocyanin-phenolics) derived from malvidin-3-glucoside. Some antioxidant features were determined using the DPPH assay an...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2014-07, Vol.62 (29), p.7002-7009
Hauptverfasser:	Azevedo, Joana, Oliveira, Joana, Cruz, Luis, Teixeira, Natércia, Brás, Natércia F, De Freitas, Victor, Mateus, Nuno
Format:	Artikel
Sprache:	eng
Schlagworte:	anthocyanins Anthocyanins - analysis Anthocyanins - pharmacology antioxidant activity antioxidants Antioxidants - analysis Antioxidants - pharmacology catechol free radicals lipid peroxidation Lipid Peroxidation - drug effects Liposomes Models, Theoretical monitoring Oxygen - chemistry oxygen consumption red wines Wine - analysis wine aging
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