Effects of red wine intake on human salivary antiradical capacity and total polyphenol content-Reference-Cited by-同舟云学术

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Effects of red wine intake on human salivary antiradical capacity and total polyphenol content

Published:2013-08 Issue: Volume:58 Page:289-294
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Varoni Elena Maria,Vitalini Sara,Contino Daniele,Lodi Giovanni,Simonetti Paolo,Gardana Claudio,Sardella Andrea,Carrassi Antonio,Iriti Marcello

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference35 articles.

1. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a pratical case;Arnao;Trends Food Sci. Technol.,2000

2. Free radical scavenging activity in nonenzymatic fraction of human saliva: a simple DPPH assay showing the effect on physical exercise;Atsumi;Antiox. Redox Sign.,1999

3. The antioxidant capacity of saliva;Battino;J. Clin. Period.,2002

4. Saliva as an analytical matrix: state of the art and application for biomonitoring;Caporossi;Biomarkers,2010

5. Antioxidant/prooxidant activity of a polyphenolic grape seed extract;Chedea;Food Chem.,2010

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3. Determination of phenolic compounds in human saliva after oral administration of red wine by high performance liquid chromatography;Journal of Pharmaceutical and Biomedical Analysis;2022-02

4. Ethanol- and Cigarette Smoke-Related Alternations in Oral Redox Homeostasis;Frontiers in Physiology;2022-01-28

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