title: [In vitro findings of antioxidant properties of Hungarian red wines].
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.affiliation: Országos Elelmezés- és Táplálkozástudományi Intézet, Budapest.
authors.forename: A
authors.initials: A
authors.lastname: Lugasi
authors.forename: A
authors.initials: A
authors.lastname: Blázovics
authors.forename: J
authors.initials: J
authors.lastname: Fehér
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002614:Chelating Agents / Q000032:analysis; D005419:Flavonoids; D006801:Humans; D006814:Hungary; D066298:In Vitro Techniques; D010636:Phenols / Q000032:analysis; D011108:Polymers / Q000032:analysis; D059808:Polyphenols; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D002614:Chelating Agents; D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols