Changes in Antioxidant Endogenous Enzymes (Activity and Gene Expression Levels) after Repeated Red Wine Intake-Reference-Cited by-同舟云学术

Changes in Antioxidant Endogenous Enzymes (Activity and Gene Expression Levels) after Repeated Red Wine Intake

Published:2009-07-09 Issue:15 Volume:57 Page:6578-6583
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fernández-Pachón M. Soledad¹,Berná Genoveva¹,Otaolaurruchi Eduardo²,Troncoso Ana M.²,Martín Francisco¹,García-Parrilla M. Carmen²

Affiliation:

1. Area of Nutrition and Food Science, Department of Molecular Biology and Biochemical Engineering, Faculty of Experimental Sciences, Pablo de Olavide University, CIBERDEM, Utrera Road, Km 1, 41013 Seville, Spain

2. Area of Nutrition and Food Science, Department of Biochemistry, Food Science, Toxicology and Legal Medicine, Faculty of Pharmacy, University of Seville, P. García González s/n, 41013 Seville, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf901863w

Reference32 articles.

1. Fruit and Vegetable Consumption and Its Relation to Markers of Inflammation and Oxidative Stress in Adolescents

2. Updated Knowledge About the Presence of Phenolic Compounds in Wine

3. Unravelling the Total Antioxidant Capacity of Pinotage Wines: Contribution of Phenolic Compounds

4. Antioxidant Activity of Phenolic Compounds: FromIn VitroResults toIn VivoEvidence

5. Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro

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