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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 10
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Articles

Ochratoxin A presence in Cabernet Sauvignon wine changes antioxidant activity in vitro and oxidative stress markers in vivo

Luana Schmidta Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
,
Natália de Vargas Hecka Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
,
Ingrid Ferreirab Laboratory of Toxicology (LATOX), Department of Analyses, Faculty of Pharmacy, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
,
Gabriela Göethelb Laboratory of Toxicology (LATOX), Department of Analyses, Faculty of Pharmacy, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
,
Sabrina Somacalc Integrated Nucleus of Development in Laboratory Analysis (NIDAL), Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
,
Tatiana Emanuellic Integrated Nucleus of Development in Laboratory Analysis (NIDAL), Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
,
Eliseu Rodriguesa Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
,
Solange Cristina Garciab Laboratory of Toxicology (LATOX), Department of Analyses, Faculty of Pharmacy, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
,
Juliane Elisa Welkea Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, BrazilORCID Iconhttps://orcid.org/0000-0003-0365-3683
ORCID Icon &
Paula Rossini Augustia Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, BrazilCorrespondence[email protected]
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Pages 1755-1764 | Received 27 Mar 2020, Accepted 13 Jul 2020, Published online: 17 Aug 2020

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