3Santos-Buelga, C.& Scalbert A. Review: Proanthocyanidins and tannin-like compounds-nature, occurrence, dietary intake and effects on nutrition and health [J] . Sci. Food Agric. 2000, 80 (7): 1094-1117.
3[2]Tibor Fuleki, Ricardo da Silva,J. M. Catechin and prooyanidin composition of seeds frorn grape cultivars grown in ontario. J Agric Food Chem, 1997,45:1156～ 1160
4[5]Poe A Vison,Yousef A Dabbagh,Mamdouh M Serry,JinheeJ ang. Plant flavonoids, especially tea flavonols, are powerful antioxidants using an in vitro oxidation model for heart disease. J Agric Food Chem, 1995,43: 2800～2802
5高馥君,李敏雄.食品保存与抗氧化剂[J].食品工业,1998,(12):17-23.
6钱明赛.蔬果中之抗氧化物质[J].食品工业,1998,(8):21-33.
7[8]Teissedre P L, Frankel E N Waterhouse A L, Peleg H. German J B. Inhibition of in vitro human LDL oxidation byphenolic antioxidants from grapes and wines. J Sci Food Agric, 1996,70:55～61
8[10]Santos-Buelga C, Fromcis-Aricha E M, Escribano-Bailou M T. Comparative flavan-3-01 composition of seeds from diffenent grape varieties. Food Chem, 1995,53:197～201
9[11]Ricardo da silva, J M, Darmon N, Fermandez Y, Mitjavila S. Oxygen free radica1 scavenger r capacity in aqueous models of different procyanidins from grap sceds.J Agric Food Chem. , 1991,39:1549～1552
