| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542178 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Free radicals exert cellular damage by oxidising proteins, lipids and DNA. ⺠The oxidative damage may be decreased by polyphenolic compounds. ⺠Merlot red wine polyphenols exert a neuroprotective effect against oxidative damage. ⺠Effect is due to radical-scavenging activity and enhancement of antioxidant enzymes.
Related Topics
Physical Sciences and Engineering
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Analytical Chemistry
Authors
Sara MartÃn, Elena González-Burgos, M. Emilia Carretero, M. Pilar Gómez-Serranillos,