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Measurement of Antioxidant Activity of Wine Catechins, Procyanidins, Anthocyanins and Pyranoanthocyanins
International Journal of Molecular Sciences
Nowadays, there is considerable interest in finding out about antioxidants that are consumed in the habitual diet. It is known that polyphenols are involved in reducing the risk of diseases associated with oxidative stress. The in vitro antioxidant activity of the principal wine polyphenolic compounds (catechins, procyanidins, anthocyanins and pyranoanthocyanins) was studied in this work. Four distinct methods were used to assess the antioxidant capacity of the tested compounds: inhibition ofdoi:10.3390/i8080797 fatcat:tiey5wseufdgzltquzr37oepba