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In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study
The well-known antioxidant activity of red wine is explained mostly by its polyphenols content, where the final effect is based on the wine components’ interaction. The aim of our work was the study of the interaction of three red wine polyphenols—quercetin, resveratrol and caffeic acid—alone and in...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2012
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268590/ https://www.ncbi.nlm.nih.gov/pubmed/23208468 http://dx.doi.org/10.3390/molecules171214336 |