Effects of red wine intake on human salivary antiradical capacity and total polyphenol content.

The protective effects of grape polyphenols have been reported on oral health, though unreasonable alcohol consumption represents a risk factor for developing oral cancer. The possible effects of red wine consumption on salivary antiradical activity were investigated in healthy volunteers for the first time, to the best of our knowledge. Time-course (from 0 min to 240 min) changes of salivary radical-scavenging capacity were measured by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(+)) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, in twelve healthy volunteers, after the intake of red wine (125 mL), a capsule of red wine extract (300 mg) or water (125 mL).

Lycopene absorption in humans after the intake of two different single-dose lycopene formulations.

Lycopene is the main carotenoid present in tomato and its derivatives. It can also be obtained from the fungus Blakeslea trispora and its use as novel food ingredient was recently approved. The aim of the present study was to investigate the absorption of lycopene, in humans, after the intake of a single dose providing 15mg of lycopene from tomato extract (oleoresin 6%) or B.

Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.

This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content (carotenoids, chlorophylls, glucosinolates, polyphenols, and ascorbic acid), total antioxidant capacity (TAC), and color changes of three generally consumed Brassica vegetables analyzed fresh and frozen.