4.0 Article

Inhibition of Low-Density Lipoprotein Oxidation by Nagano Purple Grape (Vitis vinifera x Vitis labrusca)

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

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)

Article Agriculture, Multidisciplinary

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)

Article Agriculture, Multidisciplinary

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)

Article Peripheral Vascular Disease

Effects of Equol on Oxidized Low-Density Lipoprotein-induced Apoptosis in Endothelial Cells

Masumi Kamiyama et al.

JOURNAL OF ATHEROSCLEROSIS AND THROMBOSIS (2009)

Article Biochemistry & Molecular Biology

Singlet oxygen quenching by anthocyanin's flavylium cations

Veridiana V. De Rosso et al.

FREE RADICAL RESEARCH (2008)

Article Agriculture, Multidisciplinary

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)

Article Agriculture, Multidisciplinary

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)

Article Chemistry, Applied

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)

Article Food Science & Technology

Polyphenols and antioxidant properties of almond skins:: Influence of industrial processing

I. Garrido et al.

JOURNAL OF FOOD SCIENCE (2008)

Article Chemistry, Applied

Cytoprotective effect of a bilberry extract against oxidative damage of rat hepatocytes

Katerina Valentova et al.

FOOD CHEMISTRY (2007)

Article Multidisciplinary Sciences

Resveratrol improves health and survival of mice on a high-calorie diet

Joseph A. Baur et al.

NATURE (2006)

Article Agriculture, Multidisciplinary

Comparison of cardioprotective abilities between the flesh and skin of grapes

M. Falchi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Endocrinology & Metabolism

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)

Article Agriculture, Multidisciplinary

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)

Article Agriculture, Multidisciplinary

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)

Article Agriculture, Multidisciplinary

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)

Article Food Science & Technology

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)

Article Food Science & Technology

In vitro antioxidant activity of red grape skins

B Bartolome et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)

Article Agriculture, Multidisciplinary

Antioxidant activities of pomegranate fruit extract and its anthocyanidins: Delphinidin, cyanidin, and pelargonidin

Y Noda et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)