Compounds > catechin

catechin and caftaric acid

catechin has been researched along with caftaric acid in 4 studies

Research

Studies (4)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's2 (50.00)24.3611
2020's2 (50.00)2.80

Authors

AuthorsStudies
Attolico, G; Cardinali, A; D'Antuono, I; Garbetta, A; Linsalata, V; Minervini, F; Nicassio, L1
Bordignon-Luiz, MT; Burin, VM; Caliari, V; Dos Passos, RR; Panceri, CP; Sartor, S1
Altintas, Z; Artik, N; Tolun, A1
Borges, GC; Dantas, AM; de Morais, JS; Lima, MS; Magnani, M; Sant'Ana, AS; Silva, BS1

Other Studies

4 other study(ies) available for catechin and caftaric acid

ArticleYear
Influence of in vitro digestion process on polyphenolic profile of skin grape (cv. Italia) and on antioxidant activity in basal or stressed conditions of human intestinal cell line (HT-29).
    Food research international (Ottawa, Ont.), 2018, Volume: 106

    Topics: Antioxidants; Biflavonoids; Catechin; Chromatography, High Pressure Liquid; Glutathione; HT29 Cells; Humans; Hydrogen Peroxide; Phenols; Plant Extracts; Polyphenols; Proanthocyanidins; Quercetin; Reactive Oxygen Species; Vitis

2018
Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage.
    Journal of food science, 2018, Volume: 83, Issue:11

    Topics: Anthocyanins; Antioxidants; Caffeic Acids; Catechin; Color; Fermentation; Flavonoids; Flavonols; Food Handling; Gallic Acid; Hydroxybenzoates; Phenols; Phenylethyl Alcohol; Phytochemicals; Polyphenols; Saccharomyces cerevisiae; Wine

2018
Effect of different microencapsulating materials and relative humidities on storage stability of microencapsulated grape pomace extract.
    Food chemistry, 2020, Jan-01, Volume: 302

    Topics: Antioxidants; Capsules; Catechin; Chlorogenic Acid; Drug Compounding; Food Storage; Gum Arabic; Humidity; Phenols; Plant Extracts; Polyphenols; Polysaccharides; Rutin; Vitis

2020
Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier.
    Food research international (Ottawa, Ont.), 2020, Volume: 131

    Topics: Anthocyanins; Antioxidants; Biflavonoids; Catechin; Digestion; Flowers; Gallic Acid; Hydroxybenzoates; Phenols; Polyphenols; Principal Component Analysis; Proanthocyanidins; Rosa; Rutin; Stilbenes

2020