References
- Rice-Evans, C.A., Muller, N.J. and Paganga G. (1996) Structure-antioxidant activity relationships of flavonoids and phenolic acid. Free Radic. Biol. Med., 20, 933-956 https://doi.org/10.1016/0891-5849(95)02227-9
- Demrow, H.S., Slane, P.R. and Folts, J.D. (1995) Administration of wine and grape juice inhibits in vivoplatelet activity and thrombosis in stenosed canine coronary arteries. Circulation, 91, 1182-1188 https://doi.org/10.1161/01.CIR.91.4.1182
- Ulbright TLV, Southgate DAT. (1991) Coronary heart disease: seven dietary factors. Lancet, 338, 985-992 https://doi.org/10.1016/0140-6736(91)91846-M
- Kim, J.S., Kim H.Y., Park, Y.K., Park, E. and Kang, M.H. (2004) The effects of purple grape juice supplementation on blood pressure, plasma lipid profile and free radical levels in korean smokers. Korean J. Food Nutr., 37, 455-463
- Park, E.J., Kim, J.S., Jeon, E.J., Kim, H.Y., Park, Y.K. and Kang, M.H. (2004) The effects of purple grape juice supplementation on lmprovement of antioxidant status and lymphocyte DNA damage in korean smokers. Korean J. Food Nutr., 37, 281-290
- Kim D.J., Kim S.K., Kim, M.H., Lee, H.B. and Lee, J.S. (2003) Analysis of trans-resveratrol contents of grape and grape products consumed in Korea. Korean J. Food Sci. Technol., 35, 764-768
- Keevil, J.G., Osman, H.E., Reed, J.D. and Folts J.D. (2000) Grape Juice, but notorange juice or grapefruit juice, inhibits human platelet aggregation, J. Nutr., 130, 53-56
- Vinson, J.A., Yang J.H., Proch, J. and Liang, X. (2000) Grape Juice, but not orange juice, has in vitro, ex vivo, and in vivo antioxidant properties, J Med. Food, 2, 167-171
-
O'Byrne, D.J., Devaraj, S., Grundy, S.M. and Jialal, I. (2002) Comparison of the antioxidant effects of concord grape juice flavonoids and
$\alpha$ -tocopherol on markers of oxidative stress in healthy adults. Am. J. Clin. Nutr., 76, 1367-1374 https://doi.org/10.1093/ajcn/76.6.1367 - Sato, M., Ramarathnam, N., Suzuki, Y., Ohkubo, T., Takeuchi, M. and Ochi, H. (1996) Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources, J. Agric. Food Chem., 44, 37-44 https://doi.org/10.1021/jf950190a
- Kang, M.H., Park, C.G., Cha, M.S., Seong, N.S., Chung, H.K. and Lee, J.B. (2001) Component characteristics of each extract prepared by different extract methods from by-products of glycyrrhizia uralensis. J. Korean Soc. Food Sci. Nutr., 30, 138-142
- Benzie, I.F.F. and Stranin, J.J. (1996) The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': the FRAP assay. Anal. Biochem., 239, 70-76 https://doi.org/10.1006/abio.1996.0292
- Jeong, S.M., Son, M.H. and Lee, S.C. (2003) A survery on contents of phenolic compounds of market fruit and vegetables juices. J. Basic Sci., 18, 117-124
- Dcord, K., Teissdre, P.L., Auger, C., Cristol, J.P. and Rouanet, J.M. (2008) Phenolics form purple grape, apple, purple grape juice and apple juice prevent early atherosclerosis induced by an atherogenic diet in hamsters. Mol. Nutr. Food Res., 52, 1-7
- Nam, J.H. and Joo K.J. (2004) Phenolic components and antioxidant capacity of some selected fruit juice and fermented grape juices. J. East Asian. Soc. Dietary Life, 14, 501-507
- Wang, H,G.C. and Prior, R.L. (1996) Total Antioxidant Capacity of Fruits. J. Agric. Food Chem., 44, 700-705
- Orak, H.H. (2007) Total antioxidant activities, phenolic anthocyanins, polyphenoloxid-ase activities correlation of some important red wine grape varieties are grown in turkey. J. Food Sci. Technol., 111, 235-241
- Velioglu, Y.S., Mazza, G., Gao, L., and Oomah, B.D. (1998) Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem., 46, 4113-4117 https://doi.org/10.1021/jf9801973