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Nanofibers linked to a red wine chemical could help prevent oxidation（图）
Nanofibers linked red wine chemical prevent oxidation
2020/5/22
Spoiling foods, souring wine and worsening wounds have a common culprit -- a chemical reaction called oxidation. Although the ill effects of these chemical reactions can be curtailed by antioxidants, ...
Nanofibers linked to a red wine chemical could help prevent oxidation（图）
Nanofibers linked red wine chemical help prevent oxidation
2020/5/15
Spoiling foods, souring wine and worsening wounds have a common culprit -- a chemical reaction called oxidation. Although the ill effects of these chemical reactions can be curtailed by antioxidants, ...
Chemical markers in the aroma profiles of South Moravian red wine distillates
terpenoids compositional data principal component analysis centred log-ratio transformation gas chromatography/mass spectrometry solid-phase microextraction
2014/2/25
HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Fran...
Comparison of two clean up techniques in isolation of ochratoxin A from red wine
ochratoxin A solid phase extraction immunoaffinity column carbon adsorbents
2014/2/27
Two procedures for the extraction of ochratoxin A (OTA) from red wine – the reference clean up procedure using specific immunoaffinity column (IAC), and solid phase extraction (SPE) in which an active...
Staining of Hybrid Composites with Coffee,Oolong Tea,or Red Wine
Light-cured resin composite Staining, Chlorhexidine
2009/9/14
This study examined the surface staining mechanism of a photopolymerized composite by coffee, oolong tea, and red wine.
Dental composite was subjected to an experimental 24-hour staining cycle: 17-ho...
Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babic
anthocyanins low-molecular proanthocyanidins high-molecular proanthocyanidins
2009/3/19
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babic (Vitis vinifera, L.), from the Primosten vine-growing region, were subjected to examination....
Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter
red wine wine colour anthocyanins
2009/3/17
This paper deals with the impact of two fining agents (bentonite and gelatine) on the coloured matters of young red wines Vranac, Pinot Noir and Gamay Noir. Both agents caused decrease in these substa...
Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans
decreases oxidative antioxidant status
2008/4/23
Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease. The current study set out to determine the in vivo ef...
Single and repeated moderate consumption of native or dealcoholized red wine show different effects on antioxidant parameters in blood and DNA strand breaks in peripheral leukocytes in healthy volunteers: a randomized controlled trial [ISRCTN68505294]
antioxidant parameters blood DNA
2008/4/23
Red wine (RW) is rich in antioxidant polyphenols that might protect from oxidative stress related diseases, such as cardiovascular disease and cancer. Antioxidant effects after single ingestion of RW ...
Beverages such as white wine and beer, which have low levels of phenolic compounds, may have a prooxidant effects; red wine has net antioxidant activity,In comparison to other alcoholic beverages such...
Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability
Wine phenolic acids caffeic acid 4-Omethylgallic acid protocatechuic acid bioavailability uric acid, LDL oxidation men
2016/6/3
Background: Reduced lipoprotein oxidizability by red wine
phenols has been proposed as the basis for a relatively lower
incidence of coronary heart disease in red wine drinkers. We
showed previousl...
(+)-Catechin in human plasma after ingestion of a single serving of reconstituted red wine
antioxidant flavonoid red wine ethanol pharmacokinetics humans
2016/6/3
Background: Red wine consumption may decrease the risk of
coronary heart disease through the actions of its constituent
flavonoids. (+)-Catechin is an abundant flavonoid in red wine.
Objective: The...
Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations
color parameters anthocyanins pigments in wine
2010/11/23
A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO...