Natural antioxidants in grapes and wines

Related Content

• White Wine with Red Wine-like Properties:  Increased Extraction of Grape Skin Polyphenols Improves the Antioxidant Capacity of the Derived White WineJournal of Agricultural and Food Chemistry

  • White Wine with Red Wine-like Properties:  Increased Extraction of Grape Skin Polyphenols Improves the Antioxidant Capacity of the Derived White Wine

    Bianca Fuhrman, Nina Volkova, Amram Suraski, and Michael Aviram
    Journal of Agricultural and Food Chemistry 2001 49 (7), pp 3164–3168

    Abstract: Lower antioxidant activity in white wines in comparison to red wines lies in the low grape-skin-derived polyphenol content. This paper reports the analysis of the antioxidant capacities of white wine samples obtained along two different processing ...

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• Changes during Storage in Conventional and Ecological Wine:  Phenolic Content and Antioxidant ActivityJournal of Agricultural and Food Chemistry

  • Changes during Storage in Conventional and Ecological Wine:  Phenolic Content and Antioxidant Activity

    Pilar Zafrilla, Juana Morillas, Juana Mulero, José M. Cayuela, Adela Martínez-Cachá, Francisco Pardo, and José Manuel López Nicolás
    Journal of Agricultural and Food Chemistry 2003 51 (16), pp 4694–4700

    Abstract: Polyphenol content, free radical scavenging capacity, and changes during storage over 7 months in the dark were studied in ecological and conventional red and white wines. In red wines, the most changeable components during storage were the anthocyanins ...

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• Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density LipoproteinsPrincipal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density LipoproteinsJournal of Agricultural and Food Chemistry

  • Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density LipoproteinsPrincipal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

    Edwin N. Frankel, Andrew L. Waterhouse, Pierre L. Teissedre
    Journal of Agricultural and Food Chemistry 1995 43 (4), pp 890–894
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Other ACS content by these authors:

• Joseph Kanner
• Edwin Frankel
• Rina Granit
• Bruce German
• John E. Kinsella