M
María Carmen García-Parrilla
Researcher at University of Seville
Publications - 58
Citations - 4212
María Carmen García-Parrilla is an academic researcher from University of Seville. The author has contributed to research in topics: Wine & Melatonin. The author has an hindex of 29, co-authored 53 publications receiving 3750 citations. Previous affiliations of María Carmen García-Parrilla include Braunschweig University of Technology.
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Journal ArticleDOI
Radical scavenging ability of polyphenolic compounds towards DPPH free radical.
D. Villaño,M.S. Fernández-Pachón,María Luisa Moyá,Ana M. Troncoso,María Carmen García-Parrilla +4 more
TL;DR: Free radical scavenging activity of different polyphenolic compounds commonly present in wine has been evaluated using DPPH method and compounds as kaempferol, with a high EC(50) value, shows the highest AE value of the phenolic compounds tested, due to its fast rate of reaction, what is of great biological importance.
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Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence.
TL;DR: This review summarized data related to in vitro antioxidant activity of foods, emphasizing the main role of phenolic compounds, and calculated the antioxidant compounds content contained in each food ingested to evaluate better their impact in Plasma Antioxidant Capacity.
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Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review
M.I. Fernández-Mar,Raquel Mateos,María Carmen García-Parrilla,Belén Puertas,Emma Cantos-Villar +4 more
TL;DR: This review is focused on three of the numerous bioactive compounds present in wine: resveratrol, hydroxytyrosol and melatonin.
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Antioxidant activity of wines and relation with their polyphenolic composition
TL;DR: In this paper, the authors evaluated the antioxidant activity of wine samples by different analytical methods, including oxygen radical absorbance capacity (ORAC), 2,2′-azinobis-(3-ethylbenzothiazoline)-6 sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH).
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Wine vinegar: technology, authenticity and quality evaluation
TL;DR: The use of submerged bacterial culture and a continuous aeration system has been used to produce wine vinegar in most Mediterranean countries and extensively used as a condiment, acidifying and food preserving agent as discussed by the authors.