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[In vitro findings of antioxidant properties of Hungarian red wines].
Orv Hetil 1999; 140(37):2051-6OH

Abstract

In the present study the antioxidant activity of some selected Hungarian red wines produced in traditional wine-growing regions of the country was investigated in different chemical systems. All the samples exhibited strong hydrogen-donating ability, showed significant reducing power and copper-chelating ability. The samples could retard the autooxidation of linoleic acid during a 10-days incubation period at 40 degrees C. All the investigated properties depended on the total polyphenol content of the wines. The highest polyphenol content and antioxidant activity was in Pinot Noir and in Merlot from Villány. Results of this research and other literary data indicate that polyphenols in the concentrations in wines consumed frequently, and moderately together with meal can give an antioxidative contribution to the human health.

Authors+Show Affiliations

Országos Elelmezés- és Táplálkozástudományi Intézet, Budapest.

Pub Type(s)

English Abstract
Journal Article
Review

Language

hun

PubMed ID

10513452

Citation

Lugasi, A, et al. "[In Vitro Findings of Antioxidant Properties of Hungarian Red Wines]." Orvosi Hetilap, vol. 140, no. 37, 1999, pp. 2051-6.
Lugasi A, Blázovics A, Fehér J. [In vitro findings of antioxidant properties of Hungarian red wines]. Orv Hetil. 1999;140(37):2051-6.
Lugasi, A., Blázovics, A., & Fehér, J. (1999). [In vitro findings of antioxidant properties of Hungarian red wines]. Orvosi Hetilap, 140(37), pp. 2051-6.
Lugasi A, Blázovics A, Fehér J. [In Vitro Findings of Antioxidant Properties of Hungarian Red Wines]. Orv Hetil. 1999 Sep 12;140(37):2051-6. PubMed PMID: 10513452.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [In vitro findings of antioxidant properties of Hungarian red wines]. AU - Lugasi,A, AU - Blázovics,A, AU - Fehér,J, PY - 1999/10/8/pubmed PY - 1999/10/8/medline PY - 1999/10/8/entrez SP - 2051 EP - 6 JF - Orvosi hetilap JO - Orv Hetil VL - 140 IS - 37 N2 - In the present study the antioxidant activity of some selected Hungarian red wines produced in traditional wine-growing regions of the country was investigated in different chemical systems. All the samples exhibited strong hydrogen-donating ability, showed significant reducing power and copper-chelating ability. The samples could retard the autooxidation of linoleic acid during a 10-days incubation period at 40 degrees C. All the investigated properties depended on the total polyphenol content of the wines. The highest polyphenol content and antioxidant activity was in Pinot Noir and in Merlot from Villány. Results of this research and other literary data indicate that polyphenols in the concentrations in wines consumed frequently, and moderately together with meal can give an antioxidative contribution to the human health. SN - 0030-6002 UR - https://www.unboundmedicine.com/medline/citation/10513452/[In_vitro_findings_of_antioxidant_properties_of_Hungarian_red_wines]_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -