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Corinna E. Rüfer

Researcher at Research Institute of Organic Agriculture

Publications -  22
Citations -  1247

Corinna E. Rüfer is an academic researcher from Research Institute of Organic Agriculture. The author has contributed to research in topics: Catalase & Daidzein. The author has an hindex of 15, co-authored 22 publications receiving 1141 citations.

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Journal ArticleDOI

Antioxidant activity of isoflavones and their major metabolites using different in vitro assays

Corinna E. Rüfer, +1 more
- 18 Mar 2006 - 
TL;DR: The oxidative metabolites of genistein and daidzein as well as equol exhibited the highest antioxidant activities in all three assays, and were more effective than the positive controls quercetin and ascorbic acid.
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An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probands.

Tamara Weisel, +9 more
- 01 Apr 2006 - 
TL;DR: The fruit juice clearly reduces oxidative cell damage in healthy probands, and the other biomarkers were not significantly modulated by the juice supplement.
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Three-Year Comparison of the Polyphenol Contents and Antioxidant Capacities in Organically and Conventionally Produced Apples (Malus domestica Bork. Cultivar `Golden Delicious')

B.A. Stracke, +4 more
- 23 Apr 2009 - 
TL;DR: Overall, the production method had a smaller impact on the variation in the polyphenol content and antioxidant capacity of apples than the yearly climate.
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Pharmacokinetics of the soybean isoflavone daidzein in its aglycone and glucoside form: a randomized, double-blind, crossover study

Corinna E. Rüfer, +5 more
- 01 May 2008 - 
TL;DR: The results show that DG exhibits a greater bioavailability than its aglycone when ingested in an isolated form, and the systemic bioavailability (area under the curve; AUC(inf), C(max), and urinary recoveries after consumption of DG.
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Limited stability in cell culture medium and hydrogen peroxide formation affect the growth inhibitory properties of delphinidin and its degradation product gallic acid.

Melanie Kern, +9 more
- 01 Sep 2007 - 
TL;DR: The results show that the phenolic acids formed by the degradation of cyanidin (CY), pelargonid in (PG), peonidin(PN) and malvidin (MV) do not contribute to the growth inhibitory effect of the parent compound.