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Flavonoidy a antioxidační aktivita červených vín
 Vachová, Simona
The literary part of the thesis brings the insight into the issue of free radicals and their impact on the health of the organism. It deals with the specific abilities and the role of antioxidants in the protection against the negative impact of radicals. It also pays attention to flavonoids as major polyphenols in red wines which significantly influence the antioxidative activity, and thus the health benefits of wine. The practical part shows, using the spectrophotometric DPPH and FRAP methods, the comparison of antiradical activity and reducing power in selected samples of red wines made by different technologies of maceration. The results show the direct relationship between the maceration method and the measured values of the antioxidative potential of the red wines. The discussion and the final part of the thesis suggest new questions and possible directions for further research.
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