Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells-Reference-Cited by-同舟云学术

Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells

Published:2018-04-07 Issue:4 Volume:23 Page:842
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Rocha-Parra Diego,Chirife Jorge,Zamora Clara,de Pascual-Teresa Sonia

Funder

Ministerio de Economía y Competitividad

Fundación General CSIC

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/23/4/842/pdf

Reference48 articles.

1. Polyphenolic phytochemicals – just antioxidants or much more?

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3. Antioxidant and Cellular Activities of Anthocyanins and Their Corresponding Vitisins AStudies in Platelets, Monocytes, and Human Endothelial Cells

4. The “French paradox” and beyond: neuroprotective effects of polyphenols1,2 1Guest editor: Arthur Cederbaum 2This article is part of a series of reviews on “Alcohol, Oxidative Stress and Cell Injury.” The full list of papers may be found on the homepage of the journal.

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