"1212-7884" . "Red wine in human nutrition presents primary resources polyphenolic compounds. Be on the other hand, so phenomenon named French paradox%22, is combine of caused wine consummation with diet rich in vegetables. Promotion polyphenolic compounds in organism assignation positive effects, as is their anti-oxidative and against-cancer effect, catch free radical, gulp back appearance coronary disorder. Disparage aggregation blood platelets. For their anti-oxidative, anti-inflammatory, antimutagen and others. properties they are theirs effects exploitation in additions human nutrition.For determination anti-oxidative capacity solution was select method, when were generation hydroxyl radical in overplus thermic catalyze reaction peroxide hydrogen, eventually photochemical response. Hydroxyl radicals were identified and assigned method spin catchment (spin Trapping EPR). Optimal method for identification and determination hydroxyl radical is spectroscopy electron paramagnetic resonance (EPR).Were processed grape v"@en . "Lefnerov\u00E1, Danu\u0161e" . . . . "\u010Cerven\u00E9 v\u00EDno v lidsk\u00E9 v\u00FD\u017Eiv\u011B p\u0159edstavuje hlavn\u00ED zdroj polyfenolick\u00FDch slou\u010Denin. Dva decilitry v\u00EDna obsahuj\u00ED p\u0159ibli\u017En\u011B 600 mikrogram\u016F resveratrolu. M\u00E1 se zato, \u017Ee fenom\u00E9n nazvan\u00FD %22Francouzsk\u00FD paradox%22, je pravd\u011Bpodobn\u011B zp\u016Fsoben konzumac\u00ED v\u00EDna spojenou se stravou bohatou na zeleninu. P\u016Fsoben\u00ED polyfenol\u016F na organismus se p\u0159i\u010D\u00EDtaj\u00ED p\u0159\u00EDzniv\u00E9 \u00FA\u010Dinky, jako je jejich antioxida\u010Dn\u00ED a protirakovinov\u00FD efekt, zachyt\u00E1v\u00E1n\u00ED voln\u00FDch radik\u00E1l\u016F, potla\u010Duj\u00ED v\u00FDskyt koron\u00E1rn\u00EDho onemocn\u011Bn\u00ED. Sni\u017Euje agregaci krevn\u00EDch desti\u010Dek. Pro jejich antioxida\u010Dn\u00ED, protiz\u00E1n\u011Btliv\u00E9, antimutagenn\u00ED aj. vlastnosti jsou jejich \u00FA\u010Dinky vyu\u017E\u00EDv\u00E1ny v r\u016Fzn\u00FDch dopl\u0148c\u00EDch lidsk\u00E9 v\u00FD\u017Eivy. Pro stanoven\u00ED antioxida\u010Dn\u00ED kapacity roztok\u016F byla zvolena metoda, kdy byly generov\u00E1ny hydroxylov\u00E9 radik\u00E1ly v p\u0159ebytku termickou katalyzovanou reakc\u00ED peroxidu vod\u00EDku, p\u0159\u00EDpadn\u011B fotochemickou reakc\u00ED. Hydroxylov\u00E9 radik\u00E1ly byly identifikov\u00E1ny a stanoveny metodou spinov\u00E9ho z\u00E1chytu (Spin Trapping EPR). Optim\u00E1ln\u00ED metodou pro identifikaci a stanoven\u00ED hydroxylov\u00FDch radik\u00E1l\u016F je spekt" . "506815" . "[7E5A8AA90327]" . . . "Stopka, Pavel" . "Influence technology processing of production wine on anti-oxidative capacities red wine."@en . "43510" . "CZ - \u010Cesk\u00E1 republika" . "Bal\u00EDk, Josef" . "\u010Cerven\u00E9 v\u00EDno v lidsk\u00E9 v\u00FD\u017Eiv\u011B p\u0159edstavuje hlavn\u00ED zdroj polyfenolick\u00FDch slou\u010Denin. Dva decilitry v\u00EDna obsahuj\u00ED p\u0159ibli\u017En\u011B 600 mikrogram\u016F resveratrolu. M\u00E1 se zato, \u017Ee fenom\u00E9n nazvan\u00FD %22Francouzsk\u00FD paradox%22, je pravd\u011Bpodobn\u011B zp\u016Fsoben konzumac\u00ED v\u00EDna spojenou se stravou bohatou na zeleninu. P\u016Fsoben\u00ED polyfenol\u016F na organismus se p\u0159i\u010D\u00EDtaj\u00ED p\u0159\u00EDzniv\u00E9 \u00FA\u010Dinky, jako je jejich antioxida\u010Dn\u00ED a protirakovinov\u00FD efekt, zachyt\u00E1v\u00E1n\u00ED voln\u00FDch radik\u00E1l\u016F, potla\u010Duj\u00ED v\u00FDskyt koron\u00E1rn\u00EDho onemocn\u011Bn\u00ED. Sni\u017Euje agregaci krevn\u00EDch desti\u010Dek. Pro jejich antioxida\u010Dn\u00ED, protiz\u00E1n\u011Btliv\u00E9, antimutagenn\u00ED aj. vlastnosti jsou jejich \u00FA\u010Dinky vyu\u017E\u00EDv\u00E1ny v r\u016Fzn\u00FDch dopl\u0148c\u00EDch lidsk\u00E9 v\u00FD\u017Eivy. Pro stanoven\u00ED antioxida\u010Dn\u00ED kapacity roztok\u016F byla zvolena metoda, kdy byly generov\u00E1ny hydroxylov\u00E9 radik\u00E1ly v p\u0159ebytku termickou katalyzovanou reakc\u00ED peroxidu vod\u00EDku, p\u0159\u00EDpadn\u011B fotochemickou reakc\u00ED. Hydroxylov\u00E9 radik\u00E1ly byly identifikov\u00E1ny a stanoveny metodou spinov\u00E9ho z\u00E1chytu (Spin Trapping EPR). Optim\u00E1ln\u00ED metodou pro identifikaci a stanoven\u00ED hydroxylov\u00FDch radik\u00E1l\u016F je spekt"@cs . "T\u0159\u00EDska, Jan" . . "Vliv technologie v\u00FDroby na antioxida\u010Dn\u00ED kapacitu \u010Derven\u00FDch v\u00EDn"@cs . "3"^^ . "P(GA525/06/1757)" . "Kysel\u00E1kov\u00E1, Marie" . . . "Vina\u0159sk\u00FD obzor" . . . "Vliv technologie v\u00FDroby na antioxida\u010Dn\u00ED kapacitu \u010Derven\u00FDch v\u00EDn" . . . "99" . . . "Influence technology processing of production wine on anti-oxidative capacities red wine."@en . "8"^^ . . "antioxidative capacity; polyphenols; red wine"@en . "Vrchotov\u00E1, Nad\u011B\u017Eda" . "2"^^ . "RIV/62156489:43510/06:00103516!RIV07-GA0-43510___" . "Vliv technologie v\u00FDroby na antioxida\u010Dn\u00ED kapacitu \u010Derven\u00FDch v\u00EDn" . "Vliv technologie v\u00FDroby na antioxida\u010Dn\u00ED kapacitu \u010Derven\u00FDch v\u00EDn"@cs . "44;45" . . . "RIV/62156489:43510/06:00103516" . "Totu\u0161ek, Ji\u0159\u00ED" . "Veverka, Jarom\u00EDr" .