The key role of grape variety for antioxidant capacity of red wines

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022124" target="_blank" >RIV/60461373:22330/09:00022124 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The key role of grape variety for antioxidant capacity of red wines

Original language description

Recent epidemiological studies have supported the idea that food rich in plant bioactive compounds and polyphenols in particular may exert beneficial effects toward human health. One of the foodstuffs widely distributed in the human diet is red wine, a strong antioxidant that contains many bioactive compounds, such as: polyphenols, minerals, and vitamins. The objective of this study was therefore to assess the antioxidant capacity, total phenolics, selected vitamin and mineral content in red wine samples and also to elucidate the existence of a possible relationship between grape variety and all constituents of wines as mentioned above.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/GA525%2F06%2F0268" target="_blank" >GA525/06/0268: Prooxidants and antioxidants in food of plant origin</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

The e-SPEN, The European e-Journal of Clinical Nutrition and Metabolism

ISSN

1751-4991

e-ISSN

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Volume of the periodical

Volume 4

Issue of the periodical within the volume

Issue 1

Country of publishing house

US - UNITED STATES

Number of pages

6

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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