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Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products

Tietueen suppeat tiedot
dc.contributor.authorCosta de Camargo, Adriano
dc.contributor.authorTelles Biasoto, Aline Camarão
dc.contributor.authorSchwember, Andrés R.
dc.contributor.authorGranato, Daniel
dc.contributor.authorBoscariol Rasera, Gabriela
dc.contributor.authorFranchin, Marcelo
dc.contributor.authorRosalen, Pedro L.
dc.contributor.authorMatias Alencar, Severino
dc.contributor.authorShahidi, Fereidoon
dc.contributor.departmentid4100211310-
dc.contributor.otherPontificia Universidad Católica de Chile-
dc.contributor.otherUniversity of São Paulo-
dc.contributor.otherEmbrapa Semiárido-
dc.contributor.otherState University of Ponta Grossa-
dc.contributor.otherUniversity of Campinas-
dc.contributor.otherMemorial University of Newfoundland-
dc.date.accessioned2019-09-30T12:39:15Z
dc.date.accessioned2025-05-29T04:18:36Z
dc.date.available2019-09-30T12:39:15Z
dc.date.issued2019
dc.description.vuosik1111
dc.format.bitstreamfalse
dc.format.pagerange229-238-
dc.identifier.olddbid487216
dc.identifier.oldhandle10024/544686
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/56942
dc.language.isoeng-
dc.okm.corporatecopublicationei-
dc.okm.discipline215-
dc.okm.internationalcopublicationon-
dc.okm.openaccess0 = Ei vastausta-
dc.okm.selfarchivedei-
dc.publisherElsevier-
dc.relation.doi10.1016/j.foodchem.2019.03.145-
dc.relation.ispartofseriesFood Chemistry-
dc.relation.issn0308-8146-
dc.relation.volume290-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/544686
dc.subject.agrovoccytotoxicity-
dc.subject.keywordFolin-Ciocalteu-
dc.subject.keywordhigh-performance liquid chromatography-
dc.subject.keywordbioactive phenolics-
dc.subject.keywordoxygen radical absorbance capacity-
dc.subject.keywordferric reducing antioxidant power-
dc.subject.keywordRAW 264.7 macrophages-
dc.subject.keywordNF-κB activation-
dc.titleShould we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products-
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|-

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