کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593999 | 1492118 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects
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کلمات کلیدی
Malvidin-3-o-glucoside (PubChem CID: 443652)Delphinidin-3-O-glucoside (PubChem CID: 443650)Peonidin-3-O-glucoside (PubChem CID: 443654)trans-Resveratrol (PubChem CID: 445154)Cyanidin-3,5-diglucoside (PubChem CID: 441688)Vanillic acid (PubChem CID: 8468) - اسید وانیلیک (PubChem CID: 8468)Grape - انگورElemental composition - ترکیب عنصریPhenolic compounds - ترکیبات فنولیOxidative stress - تنش اکسیداتیوMyricetin (PubChem CID: 5281672) - میریستین (PubChem CID: 5281672)Catechin (PubChem CID: 9064) - کاتچین (PubChem CID: 9064)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 527-535
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 527-535
نویسندگان
Isabela Maia Toaldo, Fernanda Alves Cruz, Tatiana de Lima Alves, Jefferson Santos de Gois, Daniel L.G. Borges, Heloisa Pamplona Cunha, Edson Luiz da Silva, Marilde T. Bordignon-Luiz,