J. Agric. Food Chem. 2020 Jan 30
Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines.
Marchante L, Marquez K, Contreras D, Izquierdo-Cañas PM, García-Romero E, Díaz-Maroto MC
The potential of different natural antioxidants to inhibit the 1-hydroxyethyl radical formation in SO2-free wines was analyzed by electron paramagneti ...
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Source: PubMed
Saudi Pharm J
Resveratrol supplementation improves metabolic control in rats with induced hyperlipidemia and type 2 diabetes.
Raškovic A, Cucuz V, Torovic L, Tomas A, Gojkovic-Bukarica L, Cebovic T, Milijaševic B, Stilinovic N, Cvejic Hogervorst J
Resveratrol was recognized as the major factor responsible for the beneficial properties of red wine. Several resveratrol-based dietary supplements ar ...
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Source: PubMed
J. Agric. Food Chem. 2020 Jan 27
Intrinsic 'Turn-On' Aptasensor Detection of Ochratoxin A Using Energy Transfer Fluorescence.
Armstrong-Price D, Deore PS, Manderville RA
Ochratoxin A (OTA) is an intrinsically fluorescent phenolic mycotoxin that contaminates a wide range of food products and is a serious health threat t ...
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Source: PubMed
Antioxidants (Basel)
Insights on the Effects of Resveratrol and Some of Its Derivatives in Cancer and Autoimmunity: A Molecule with a Dual Activity.
Gianchecchi E, Fierabracci A
In recent years, the interest in natural compounds exerting immunoregulatory effects has enormously increased. Among these, the polyphenol resveratrol ...
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Source: PubMed
Sci. Total Environ.
Evaluation of trans-resveratrol level in grape wine using laser-induced porous graphene-based electrochemical sensor.
Zhang C, Ping J, Ying Y
trans-Resveratrol (TRA), is one of the indicators to evaluate the quality of red wines. In this study, a novel flexible electrochemical sensor using d ...
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Source: PubMed
