Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes

Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes

This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glu...

Full description

Bibliographic Details
Main Authors: Uroš Čakar, Mirjana Čolović, Danijela Milenković, Branislava Medić, Danijela Krstić, Aleksandar Petrović, Brižita Đorđević
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Agronomy
Subjects:
fruit wines
berry fruit
catalase
glutathione peroxidase
superoxide dismutase
lipid peroxidation
Online Access:https://www.mdpi.com/2073-4395/11/7/1414

Internet

https://www.mdpi.com/2073-4395/11/7/1414

Similar Items