Related references
Note: Only part of the references are listed.Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley
Guillermo G. Bellido et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Effect of High Oxygen Atmosphere Storage on Quality, Antioxidant Enzymes, and DPPH-Radical Scavenging Activity of Chinese Bayberry Fruit
Zhenfeng Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes
Noelia Castillo-Munoz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Effects of Equol on Oxidized Low-Density Lipoprotein-induced Apoptosis in Endothelial Cells
Masumi Kamiyama et al.
JOURNAL OF ATHEROSCLEROSIS AND THROMBOSIS (2009)
Singlet oxygen quenching by anthocyanin's flavylium cations
Veridiana V. De Rosso et al.
FREE RADICAL RESEARCH (2008)
Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares
Daniel Cozzolino et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Polyphenol levels and free radical scavenging activities of four apple cultivars from integrated and organic farming in different Italian areas
Lavinia Lamperi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan
Puspa Raj Poudel et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Polyphenols and antioxidant properties of almond skins:: Influence of industrial processing
I. Garrido et al.
JOURNAL OF FOOD SCIENCE (2008)
Cytoprotective effect of a bilberry extract against oxidative damage of rat hepatocytes
Katerina Valentova et al.
FOOD CHEMISTRY (2007)
Resveratrol improves health and survival of mice on a high-calorie diet
Joseph A. Baur et al.
NATURE (2006)
Comparison of cardioprotective abilities between the flesh and skin of grapes
M. Falchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Resveratrol, a red wine antioxidant, possesses an insulin-like effect in streptozotocin-induced diabetic rats
Hui-Chen Su et al.
AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM (2006)
Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption
Xianli Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins:: Antioxidant and chemical characterization
M Monagas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Absorption, tissue distribution and excretion of pelargonidin and its metabolites following oral administration to rats
MA El Mohsen et al.
BRITISH JOURNAL OF NUTRITION (2006)
Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid
Y Yilmaz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Compositions of anthocyanin and other flavonoids in cultured cells of rabbiteye blueberry (Vaccinium ashei Reade cv. Tifblue)
S Hamamatsu et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2004)
In vitro antioxidant activity of red grape skins
B Bartolome et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Antioxidant activities of pomegranate fruit extract and its anthocyanidins: Delphinidin, cyanidin, and pelargonidin
Y Noda et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Daily cocoa intake reduces the susceptibility of low-density lipoprotein to oxidation as demonstrated in healthy human volunteers
N Osakabe et al.
FREE RADICAL RESEARCH (2001)