vitis vinifera/antioxidant

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Abscisic acid is involved in the response of grape (Vitis vinifera L.) cv. Malbec leaf tissues to ultraviolet-B radiation by enhancing ultraviolet-absorbing compounds, antioxidant enzymes and membrane sterols.

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We investigated the interactions of abscisic acid (ABA) in the responses of grape leaf tissues to contrasting ultraviolet (UV)-B treatments. One-year-old field-grown plants of Vitis vinifera L. were exposed to photosynthetically active radiation (PAR) where solar UV-B was eliminated by using

Comparative analysis of chemical composition, antioxidant and anti-proliferative activities of Italian Vitis vinifera by-products for a sustainable agro-industry.

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Vitis vinifera leaves are wine industry wastes. In this study, the chemical composition, antioxidant and anti-proliferative activity of six Italian grapevine leaves extracts (Arvino, Gaglioppo, Greco Nero, Magliocco Canino, Magliocco Dolce, and Nocera) were evaluated. HPLC analyses revealed

Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black 'Isabel' Grape ( Vitis vinifera L. x Vitis labrusca L.)

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Grapes are one of the most economically important fruits in the world and are of considerable benefit to human health due to their phenolic compounds. The black 'Isabel' grape (V. vinifera L. xV. labrusca L.) is widely grown in the Black Sea region of Turkey, where it is

[Acute kidney injury by glycerol: antioxidant effect of Vitis vinifera L].

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OBJECTIVE The Acute Kidney Injury (AKI) is the most serious complication of rhabdomyolysis. In this syndrome, the delivery of heme pigment induces an injury that distinguishes itself by glomerular vasoconstriction and direct cellular toxicity with oxidative component. The renoprotection with

Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace.

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Wine grape pomace dietary fiber powders were prepared by superfine grinding, whose effects were investigated on the composition, functional and antioxidant properties of the wine grape pomace dietary fiber products. The results showed that superfine grinding could effectively pulverize the fiber

Antioxidant effects of grape vine cane extracts from different Chinese grape varieties on edible oils.

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This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential. The study demonstrated that grape extracts of canes could effectively inhibit the lipid oxidation of

Phenolic profiles and antioxidant properties of young wines made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) grapes treated by 24-epibrassinolide.

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The grape berries of two varieties, Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (CS) (Vitis vinifera L.) were treated with 0.40 mg/L 24-epibrassinolide (EBR), 1.00 mg/L brassinazole (Brz), and deionized water (control), at the veraison period. The EBR treatment significantly increased total

Isolation, identification, and antioxidant activity of three stilbene glucosides newly extracted from vitis vinifera cell cultures

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Suspension cultures of Vitis vinifera L. (Vitaceae) produce many hydroxylated stilbene glucosides found in red wine. From these cells, we isolated and characterized glycosylated stilbenes, (Z)-piceatannol (3,5,3',4'-tetrahydroxystilbene) -3-O-beta-d-glucopyranoside (6) and (E)- and (Z)-resveratrol

Antioxidant properties of raisins (Vitis vinifera L.).

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Currants and sultanas (Vitis vinifera L., Family Vitaceae) are dried vine products produced in Greece and used widely in the Mediterranean diet. We investigated the polar methanol extracts from the raisins for the antiradical activity, polyphenol content, cytotoxicity in peripheral blood mononuclear

Influence of Berry Heterogeneity on Phenolics and Antioxidant Activity of Grapes and Wines: A Primary Study of the New Winegrape Cultivar Meili (Vitis vinifera L.).

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Wine grapes are usually harvested in vineyards when they ripen. However, not all of the berries in a vineyard ripen homogeneously because of different microclimates around the clusters and berries. In this study, the influence of berry heterogeneity on the phenolic content and antioxidant capacity

Antioxidative responses in Vitis vinifera infected by grapevine fanleaf virus.

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The antioxidative response of grapevine leaves (Vitis vinifera cv. Trebbiano) affected by the presence of grapevine fanleaf virus was studied during the summer of 2010 at three different harvest times (July 1st and 26th, and August 30th). At the first and second harvest, infected leaves showed

Comparison of antioxidant potentials of red wine, white wine, grape juice and alcohol.

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Antioxidant potential (AOP) and non-enzymatic superoxide radical scavenger activity (NSSA) values of red wine, white wine, grape juice and ethyl alcohol were assessed and values were compared. The effects of these beverages on serum AOP and NSSA values were also measured in vitro. Red wine, white

Establishment of an Agrobacterium-mediated transformation system for grape (Vitis vinifera L.): the role of antioxidants during grape-Agrobacterium interactions.

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Very short exposures of embryogenic calli of Vitis vinifera cv. Superior Seedless grape plants to diluted cultures of Agrobacterium resulted in plant tissue necrosis and subsequent cell death. Antibiotics used for Agrobacterium elimination or as plant selectable markers were not responsible for this

Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization.

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This paper reports an attempt to functionally and chemically characterize commercial ingredients from Vitis vinifera L. grape skins, grape pomace, and leaves, which are used in the formulation of dietary antioxidant supplements. The antioxidant capacity of these ingredients was assessed for the

Quality assessment of commercial dietary antioxidant products from Vitis vinifera L. grape seeds.

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Phenolic preparations from Vitis vinifera L. grape seeds are products commonly used in the formulation of dietary antioxidant supplements. In this article, we used a methodology (the oxygen radical absorbance capacity, ORAC) to evaluate the in vitro antioxidant capacity of commercial dietary grape

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