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There are 4562 results for: content related to: Effect of Polymerization on Antioxidant and Xanthine Oxidase Inhibitory Potential of Sea Buckthorn ( H. rhamnoides ) Proanthocyanidins

  1. You have free access to this content
    Proanthocyanidins – a final frontier in flavonoid research?

    New Phytologist

    Volume 165, Issue 1, January 2005, Pages: 9–28, Richard A. Dixon, De-Yu Xie and Shashi B. Sharma

    Version of Record online : 2 NOV 2004, DOI: 10.1111/j.1469-8137.2004.01217.x

  2. Hypolipidemic effects of proanthocyanidins and their underlying biochemical and molecular mechanisms

    Molecular Nutrition & Food Research

    Volume 54, Issue 1, January 2010, Pages: 37–59, Cinta Bladé, Lluis Arola and Maria-Josepa Salvadó

    Version of Record online : 3 DEC 2009, DOI: 10.1002/mnfr.200900476

  3. Dietary proanthocyanidins: Occurrence, dietary intake, bioavailability, and protection against cardiovascular disease

    Molecular Nutrition & Food Research

    Volume 49, Issue 2, February 2005, Pages: 159–174, Salka Elbøl Rasmussen, Hanne Frederiksen, Kirstine Struntze Krogholm and Lea Poulsen

    Version of Record online : 5 JAN 2005, DOI: 10.1002/mnfr.200400082

  4. You have free access to this content
    Proanthocyanidins and hydrolysable tannins: occurrence, dietary intake and pharmacological effects

    British Journal of Pharmacology

    Volume 174, Issue 11, June 2017, Pages: 1244–1262, Antonella Smeriglio, Davide Barreca, Ersilia Bellocco and Domenico Trombetta

    Version of Record online : 21 OCT 2016, DOI: 10.1111/bph.13630

  5. Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.)

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: C2191–C2199, Caili Fu, Dongying Yang, Wan Yi Elaine Peh, Shaojuan Lai, Xiao Feng and Hongshun Yang

    Version of Record online : 28 SEP 2015, DOI: 10.1111/1750-3841.13005

  6. Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development

    Australian Journal of Grape and Wine Research

    Volume 9, Issue 1, April 2003, Pages: 15–27, MARK O. DOWNEY, JOHN S. HARVEY and SIMON P. ROBINSON

    Version of Record online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.2003.tb00228.x

  7. Efficient approach for the extraction of proanthocyanidins from Cinnamomum longepaniculatum leaves using ultrasonic irradiation and an evaluation of their inhibition activity on digestive enzymes and antioxidant activity in vitro

    Journal of Separation Science

    Volume 40, Issue 15, August 2017, Pages: 3100–3113, Zaizhi Liu, Kailin Mo, Shimin Fei, Yuangang Zu and Lei Yang

    Version of Record online : 23 JUN 2017, DOI: 10.1002/jssc.201700342

  8. You have free access to this content
    The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 1, 15 January 2017, Pages: 172–181, Elena González-Royo, Mireia Esteruelas, Nikolaos Kontoudakis, Francesca Fort, Joan Miquel Canals and Fernando Zamora

    Version of Record online : 13 APR 2016, DOI: 10.1002/jsfa.7706

  9. Polyphenolics

    Handbook of Food Analytical Chemistry

    Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns, Pages: 461–535, 2005

    Published Online : 27 JAN 2005, DOI: 10.1002/0471709085.ch28

  10. You have full text access to this Open Access content
    Genetic Control of Flavonoid Biosynthesis in Barley

    Hereditas

    Volume 119, Issue 2, October 1993, Pages: 187–204, Barbro Jende-Strid

    Version of Record online : 28 MAY 2004, DOI: 10.1111/j.1601-5223.1993.00187.x

  11. The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

    Journal of the Science of Food and Agriculture

    Volume 83, Issue 6, 1 May 2003, Pages: 564–573, Stéphane Vidal, Leigh Francis, Sylvain Guyot, Nathalie Marnet, Mariola Kwiatkowski, Richard Gawel, Véronique Cheynier and Elizabeth J Waters

    Version of Record online : 27 MAR 2003, DOI: 10.1002/jsfa.1394

  12. You have free access to this content
    PROANTHOCYANIDIN-FREE BARLEY—MALTING AND BREWING

    Journal of the Institute of Brewing

    Volume 92, Issue 3, May-June 1986, Pages: 220–224, K. Erdal

    Version of Record online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1986.tb04404.x

  13. Proanthocyanidins: Extraction, Purification, and Determination of Subunit Composition by HPLC

    Unit

    Current Protocols in Food Analytical Chemistry

    I:

    James A. Kennedy

    Published Online : 1 FEB 2003, DOI: 10.1002/0471142913.fai0104s06

  14. A new technology for extraction and purification of proanthocyanidins derived from sea buckthorn bark

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 3, February 2006, Pages: 486–492, Xiaoyun Xu, Bijun Xie, Siyi Pan, Erning Yang, Kexin Wang, Stefan Cenkowski, Arnie W Hydamake and Shan Rao

    Version of Record online : 16 NOV 2005, DOI: 10.1002/jsfa.2339

  15. Sea Buckthorn (Hippophae rhamnoides) Proanthocyanidins Inhibit In Vitro Enzymatic Hydrolysis of Protein

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: T130–T137, Ranjith Arimboor and C. Arumughan

    Version of Record online : 21 JUN 2011, DOI: 10.1111/j.1750-3841.2011.02238.x

  16. The antioxidative function, preventive action on disease and utilization of proanthocyanidins

    BioFactors

    Volume 21, Issue 1-4, 2004, Pages: 197–201, Toshiaki Ariga

    Version of Record online : 16 DEC 2008, DOI: 10.1002/biof.552210140

  17. Role of Proanthocyanidins in Resistance of the Legume Swainsona formosa to Phytophthora cinnamomi

    Journal of Phytopathology

    Volume 158, Issue 5, May 2010, Pages: 365–371, Naser Panjehkeh, David Backhouse and Acram Taji

    Version of Record online : 28 SEP 2009, DOI: 10.1111/j.1439-0434.2009.01627.x

  18. Grape seed proanthocyanidins repress the hepatic lipid regulators miR-33 and miR-122 in rats

    Molecular Nutrition & Food Research

    Volume 56, Issue 11, November 2012, Pages: 1636–1646, Laura Baselga-Escudero, Cinta Bladé, Aleix Ribas-Latre, Ester Casanova, M. Josepa Salvadó, Lluis Arola and Anna Arola-Arnal

    Version of Record online : 11 SEP 2012, DOI: 10.1002/mnfr.201200237

  19. Healthy properties of proanthocyanidins

    BioFactors

    Volume 36, Issue 3, May/June 2010, Pages: 159–168, Rocío de la Iglesia, Fermín I. Milagro, Javier Campión, Noemí Boqué and J. Alfredo Martínez

    Version of Record online : 15 MAR 2010, DOI: 10.1002/biof.79

  20. Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin)

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 12, September 2010, Pages: 2144–2152, António M Jordão, Fernando J Gonçalves, Ana C Correia, João Cantão, M Dolores Rivero-Pérez and Maria L González SanJosé

    Version of Record online : 9 JUL 2010, DOI: 10.1002/jsfa.4064