Electron spin resonance (ESR) spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant capacity of red wines

Journal article

Peer reviewed

Peter T Gardner, Donald B McPhail, Alan Crozier and Garry G Duthie

Journal of the science of food and agriculture, Vol.79(7), pp.1011-1014

15/05/1999

Abstract

antioxidant capacity

coronary heart disease

ESR

flavonols

free radical

Fremy's salt

myricetin

polyphenols

quercetin

wine

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Title: Electron spin resonance (ESR) spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant capacity of red wines
Creators - without role: Peter T Gardner - Rowett Research Institute, Aberdeen, AB21 9SB, Scotland, UK
Donald B McPhail - Macaulay Land Use Research Institute, Aberdeen, AB15 8QH, Scotland, UK
Alan Crozier - University of Glasgow
Garry G Duthie - Rowett Research Institute, Aberdeen, AB21 9SB, Scotland, UK
Publication Details: Journal of the science of food and agriculture, Vol.79(7), pp.1011-1014
Publisher: John Wiley & Sons, Ltd
Number of pages: 4
Identifiers: 9951881308331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article