Stability of polyphenolic extracts from grape seeds after thermal treatments

Author:

Davidov-Pardo Gabriel,Arozarena Iñigo,Marín-Arroyo María R.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference47 articles.

1. Murcia MA, Vera AM, Martínez-Tomé M, Frega N (2003) Sustancias antioxidantes presentes en los alimentos. Acción, dosis y su eficacia en la promoción de la salud. Nutrición y salud: Nuevos alimentos para nuevas necesidades. Nueva Imprenta S.A, Madrid

2. Shi J, Yu J, Pohorly JE, Kakuda Y (2003) Polyphenolics in grape seeds: biochemistry and functionality. J Med Food 6(4):291–299

3. Martínez-Flórez S, González-Gallego J, Culebras JM, Tuñón MJ (2002) Los flavonoides: Propiedades y acciones antioxidantes. Nutrición Hospitalaria 17(6):271–278

4. Yamakoshi J, Kataoka S, Koga T, Ariga T (1999) Proanthocyanidin-rich extract from grape seeds attenuates the development of aortic atherosclerosis in cholesterol-fed rabbits. Atherosclerosis 142(1):139–149

5. Kar P, Laight D, Shaw KM, Cummings MH (2006) Flavonoid-rich grape seed extracts: a new approach in high cardiovascular risk patients? Int J Clin Pract 60(11):1484–1492

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