Effect of Different Drying Techniques on Antioxidant Capacity of Two Romanian Red Grape Cultivars
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Abstract
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1. Palafox-Carlos H, Ayala-Zavala JF, González-Aguilar GA (2011). The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable anti-oxidants. J Food Sci, 76(1): R6–R15.
2. Amawi H, Ashby CR, Tiwari AK (2017). Cancer chemoprevention through dietary flavonoids: what’s limiting. Chin J Cancer, 36: 50.
3. Oprica L, Grigore MN, Verdes A et al (2015). Antioxidant properties evidenced by polyphenols content in two Romanian red grape cultivars in Iasi area, The 5th IEEE International Conference on E-Health and Bioengineering – EHB.
4. Oprica L, Vezeteu G, Grigore MN (2016). Differential content of the total polyphe-nols and flavonoids in three Romanian white grape cultivars. Iran J Public Health, 45(6):826-827.
5. Cavallini G, Straniero S, Donati A, Bergam-ini E (2016). Resveratrol requires red wine polyphenols for optimum antioxidant ac-tivity. J Nutr Health Aging, 20(5):540-545.
6. Renaud S, de Lorgeril M, (1992). Wine, alco-hol, platelets and the French Paradox for coronary heart disease. Lancet, 339(8808):1523-6.
7. Patel P, Sunkara R, Walker LT, Verghese M (2016). Effect of drying techniques on antioxidant capacity of Guava fruit. Food Nutr Sci, 7:544-554.
8. Boldor O, Raianu O, Trifu M (1983). Fiziolo-gia plantelor, Ed. Didactică şi Pedagogică, Bucuresti.
2. Amawi H, Ashby CR, Tiwari AK (2017). Cancer chemoprevention through dietary flavonoids: what’s limiting. Chin J Cancer, 36: 50.
3. Oprica L, Grigore MN, Verdes A et al (2015). Antioxidant properties evidenced by polyphenols content in two Romanian red grape cultivars in Iasi area, The 5th IEEE International Conference on E-Health and Bioengineering – EHB.
4. Oprica L, Vezeteu G, Grigore MN (2016). Differential content of the total polyphe-nols and flavonoids in three Romanian white grape cultivars. Iran J Public Health, 45(6):826-827.
5. Cavallini G, Straniero S, Donati A, Bergam-ini E (2016). Resveratrol requires red wine polyphenols for optimum antioxidant ac-tivity. J Nutr Health Aging, 20(5):540-545.
6. Renaud S, de Lorgeril M, (1992). Wine, alco-hol, platelets and the French Paradox for coronary heart disease. Lancet, 339(8808):1523-6.
7. Patel P, Sunkara R, Walker LT, Verghese M (2016). Effect of drying techniques on antioxidant capacity of Guava fruit. Food Nutr Sci, 7:544-554.
8. Boldor O, Raianu O, Trifu M (1983). Fiziolo-gia plantelor, Ed. Didactică şi Pedagogică, Bucuresti.
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| Issue | Vol 48 No 7 (2019) | |
| Section | Letter to the Editor | |
| DOI | https://doi.org/10.18502/ijph.v48i7.2971 | |
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
How to Cite
1.
LACRAMIOARA O, ANDREEA V, VLADIMIR P, DORINA C, MARIUS-NICUSOR G. Effect of Different Drying Techniques on Antioxidant Capacity of Two Romanian Red Grape Cultivars. Iran J Public Health. 2019;48(7):1377-1378.
