Ochratoxin A presence in Cabernet Sauvignon wine changes antioxidant activity in vitro and oxidative stress markers in vivo-Reference-Cited by-同舟云学术

Ochratoxin A presence in Cabernet Sauvignon wine changes antioxidant activity in vitro and oxidative stress markers in vivo

Published:2020-08-17 Issue:10 Volume:37 Page:1755-1764
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Schmidt Luana¹,Heck Natália de Vargas¹,Ferreira Ingrid²,Göethel Gabriela²,Somacal Sabrina³,Emanuelli Tatiana³,Rodrigues Eliseu¹,Garcia Solange Cristina²,Welke Juliane Elisa¹^ORCID,Augusti Paula Rossini¹

Affiliation:

1. Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil

2. Laboratory of Toxicology (LATOX), Department of Analyses, Faculty of Pharmacy, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil

3. Integrated Nucleus of Development in Laboratory Analysis (NIDAL), Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2020.1802067

Reference46 articles.

1. Organotellurium and organoselenium compounds attenuate Mn-induced toxicity in Caenorhabditis elegans by preventing oxidative stress

2. ROS in AgingCaenorhabditis elegans: Damage or Signaling?

3. Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters

4. Effect of Ethanol and Red Wine on Ochratoxin A-Induced Experimental Acute Nephrotoxicity

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