Comparison of Antioxidant Potentials of Red Wine, White Wine, Grape Juice and Alcohol

References

• Abu-Amsha R., Croft K. D., Proudfoot J. M., Beilin L. J. Phenolic contents of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: identification and mechanism of action of some cinnamic acid derivatives from red wine. Clin. Sci. (Colch.) 1996; 91: 449–4581. Abu-Amsha R., Croft K. D., Proudfoot J. M., Beilin L. J. Phenolic contents of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: identification and mechanism of action of some cinnamic acid derivatives from red wine. Clin. Sci. (Colch.) 1996; 91: 449–458
   Google Scholar
• Boffetta P., Garfinkel L. Alcohol drinking and mortality among men enrolled in an American Cancer society prospective study. Epidemiol. 1990; 1: 337–3392. Boffetta P., Garfinkel L. Alcohol drinking and mortality among men enrolled in an American Cancer society prospective study. Epidemiol. 1990; 1: 337–339
   PubMedGoogle Scholar
• Day A. P., Kemp H. J., Hartog M., Stansbie D. Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation. Ann. Nutr. Metab. 1997; 41: 353–3573. Day A. P., Kemp H. J., Hartog M., Stansbie D. Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation. Ann. Nutr. Metab. 1997; 41: 353–357
   PubMed Web of Science ®Google Scholar
• Durak I., Canbolat O., Kaqmaz M., Özgen G., Öztürk H. S. Antioxidant interferences in superoxide dismutase activity methods using superoxide radical as substrate. Clin. Chem. Lab. Med. 1998; 36: 407–4084. Durak I., Canbolat O., Kaqmaz M., Özgen G., Öztürk H. S. Antioxidant interferences in superoxide dismutase activity methods using superoxide radical as substrate. Clin. Chem. Lab. Med. 1998; 36: 407–408
   PubMed Web of Science ®Google Scholar
• Durak I., Karabacak H. I., Büyükkoçak S., Çimen M. Y. B., Kaçmaz M., Ömerolu E., Öztürk H. S. Impaired antioxidant defense system in the kidney tissues from rabbits treated with cyclosporine. Nephron. 1998; 78: 207–2115. Durak I., Karabacak H. I., Büyükkoçak S., Çimen M. Y. B., Kaçmaz M., Ömerolu E., Öztürk H. S. Impaired antioxidant defense system in the kidney tissues from rabbits treated with cyclosporine. Nephron. 1998; 78: 207–211
   PubMed Web of Science ®Google Scholar
• Durak I., Köseolu M. H., Kaçmaz M., Büyükkoçak S., Çimen M. Y. B., Öztürk H. S. Black grape enhances plasma antioxidant potential. Nufr. Res. 1999; 19: 973–9776. Durak I., Köseolu M. H., Kaçmaz M., Büyükkoçak S., Çimen M. Y. B., Öztürk H. S. Black grape enhances plasma antioxidant potential. Nufr. Res. 1999; 19: 973–977
   Web of Science ®Google Scholar
• Duthie G. G., Pedersen M. W., Gardner P. T., Morrice P. C., Jenkinson A. M., McPhail D. B., Steele G. M. The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers. Eur. J. Clin. Nutr. 1998; 52: 733–7367. Duthie G. G., Pedersen M. W., Gardner P. T., Morrice P. C., Jenkinson A. M., McPhail D. B., Steele G. M. The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers. Eur. J. Clin. Nutr. 1998; 52: 733–736
   PubMed Web of Science ®Google Scholar
• Frankel E. N., Kanner J., German J. B., Parks E., Kinsella J. E. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 1993; 341: 454–4578. Frankel E. N., Kanner J., German J. B., Parks E., Kinsella J. E. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 1993; 341: 454–457
   PubMed Web of Science ®Google Scholar
• Frankel E. N., Waterhouse A. L., Teissedre P. L. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Agric. Food Chem. 1995; 43: 890–8949. Frankel E. N., Waterhouse A. L., Teissedre P. L. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Agric. Food Chem. 1995; 43: 890–894
   Web of Science ®Google Scholar
• Fuhrman B., Lavy A., Aviram M. Consumption of red wine with meals reduces the susceptibility of human plasma and Iow-density lipoprotein to lipid peroxidation. Am. J. Clin. Nutr. 1995; 61: 549–55410. Fuhrman B., Lavy A., Aviram M. Consumption of red wine with meals reduces the susceptibility of human plasma and Iow-density lipoprotein to lipid peroxidation. Am. J. Clin. Nutr. 1995; 61: 549–554
   PubMed Web of Science ®Google Scholar
• Gronbaek M., Deis A., Soransen T. I. A., Becker U., Schnohr P., Jensen G. Mortality associated with moderate intakes of wine, beer, or spirits. Brit. Med. J. 1995; 310: 1165–116911. Gronbaek M., Deis A., Soransen T. I. A., Becker U., Schnohr P., Jensen G. Mortality associated with moderate intakes of wine, beer, or spirits. Brit. Med. J. 1995; 310: 1165–1169
   PubMed Web of Science ®Google Scholar
• Kondo K., Matsumoto A., Kurata H., Tananashi H., Koda H., Amachi T., Itakura H. Inhibition of oxidation low-density lipoprotein with red wine. Lancet 1994; 344: 115212. Kondo K., Matsumoto A., Kurata H., Tananashi H., Koda H., Amachi T., Itakura H. Inhibition of oxidation low-density lipoprotein with red wine. Lancet 1994; 344: 1152
   PubMed Web of Science ®Google Scholar
• Kozararevic D., McGee D., Vojvodic N., Racic Z., Dawber T., Gordon T. Frequency of alcohol consumption and morbidity and mortality. Lancet 1980; 1: 613–61613. Kozararevic D., McGee D., Vojvodic N., Racic Z., Dawber T., Gordon T. Frequency of alcohol consumption and morbidity and mortality. Lancet 1980; 1: 613–616
   PubMed Web of Science ®Google Scholar
• Maxwell S. R. J. Wine antioxidants and their impact on antioxidant activity in vivo. Wine: Nutritional and Therapeutic Benefits, T. R. Watkins. Symposium Series No. 661, American Chemical Society, Washington, DC 1997; 150–16514. Maxwell S. R. J. Wine antioxidants and their impact on antioxidant activity in vivo. Wine: Nutritional and Therapeutic Benefits, T. R. Watkins. Symposium Series No. 661, American Chemical Society, WashingtonDC 1997; 150–165
   Google Scholar
• Miyagi Y., Miwa K., Inoue H. Inhibition of human low-density lipoprotein oxidation by flavonoids in red wine and grape juice. Am. J. Cardiol. 1997; 80: 1627–163115. Miyagi Y., Miwa K., Inoue H. Inhibition of human low-density lipoprotein oxidation by flavonoids in red wine and grape juice. Am. J. Cardiol. 1997; 80: 1627–1631
   PubMed Web of Science ®Google Scholar
• Nigdikar S. V., Williams N. R., Griffin B. A., Howard A. N. Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo. Am. J. Clin. Nutr. 1998; 68: 258–26516. Nigdikar S. V., Williams N. R., Griffin B. A., Howard A. N. Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo. Am. J. Clin. Nutr. 1998; 68: 258–265
   PubMed Web of Science ®Google Scholar
• Renaud S., De Lorgeril M. Wine, alcohol, platelets and the French paradox for coronary heart diseses. Lancet 1992; 339: 1523–152617. Renaud S., De Lorgeril M. Wine, alcohol, platelets and the French paradox for coronary heart diseses. Lancet 1992; 339: 1523–1526
   PubMed Web of Science ®Google Scholar
• Serafini M., Maiani G., Ferro-Luzzi A. Alcohol-free red wine enhances plasma antioxidant capacity in humans. J. Nutr. 1998; 128: 1003–100718. Serafini M., Maiani G., Ferro-Luzzi A. Alcohol-free red wine enhances plasma antioxidant capacity in humans. J. Nutr. 1998; 128: 1003–1007
   PubMed Web of Science ®Google Scholar
• Van Ye T. M., Roza A. M., Pieper G. M., Henderson J. R., Jr, Johnson C. P., Adams M. B. Inhibition of intestinal lipid peroxidation does not minimize morphological damage. J. Surg. Res. 1993; 55: 553–55819. Van Ye T. M., Roza A. M., Pieper G. M., Henderson J. R., Jr, Johnson C. P., Adams M. B. Inhibition of intestinal lipid peroxidation does not minimize morphological damage. J. Surg. Res. 1993; 55: 553–558
   PubMed Web of Science ®Google Scholar
• Whitehead T. P., Robinson D., Allaway S., Syms J., Hale A. Effect of red wine ingestion on the antioxidant capacity of serum. Clin. Chem. 1995; 41: 32–3520. Whitehead T. P., Robinson D., Allaway S., Syms J., Hale A. Effect of red wine ingestion on the antioxidant capacity of serum. Clin. Chem. 1995; 41: 32–35
   PubMed Web of Science ®Google Scholar