Concepedia

Red wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma

M. C. García‐Alonso, Anne Marie Minihane, Gerald Rimbach, Julián C. Rivas‐Gonzalo, Sonia de Pascual‐Teresa

The Journal of Nutritional Biochemistry · 2008 · 162 citations · 27 references

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27

The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 22.5K citations

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The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition

Joachim K�hnau · World review of nutrition and dietetics · 2015 · 1.5K citations

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Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands

Michaël G. L. Hertog, P.C.H. Hollman, Daan Kromhout · Nutrition and Cancer · 1993 · 1.2K citations · Full text

, , +10

Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption

Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry · 2006 · 1.2K citations

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Alcohol-Free Red Wine Enhances Plasma Antioxidant Capacity in Humans

Mauro Serafini, G. Maiani, A Ferro-Luzzi · Journal of Nutrition · 1998 · 441 citations · Full text

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