Natural bioactive compounds from winery by-products as health promoters: a review.

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🔗 View Article (PMC 4200838)

Published in Int J Mol Sci on September 04, 2014

Authors

Ana Teixeira1, Nieves Baenas2, Raul Dominguez-Perles3, Ana Barros4, Eduardo Rosa5, Diego A Moreno6, Cristina Garcia-Viguera7

Author Affiliations

1: Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal. Anaisabelt90@gmail.com.
2: Phytochemistry Laboratory, Department of Food Science and Technology, National Council for Scientfic Research (CEBAS-CSIC), P.O. Box 164, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain. nbaenas@cebas.csic.es.
3: Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal. rdperles@utad.pt.
4: Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal. abarros@utad.pt.
5: Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal. erosa@utad.pt.
6: Phytochemistry Laboratory, Department of Food Science and Technology, National Council for Scientfic Research (CEBAS-CSIC), P.O. Box 164, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain. dmoreno@cebas.csic.es.
7: Phytochemistry Laboratory, Department of Food Science and Technology, National Council for Scientfic Research (CEBAS-CSIC), P.O. Box 164, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain. cgviguera@cebas.csic.es.

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