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. 2020 Jun 12;9(6):780. doi: 10.3390/foods9060780

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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(A) The protective effect of resveratrol towards fibrinogen from 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced free radical oxidation measured by the fluorescence decay of fibrinogen. (B) The protective effect of fibrinogen towards resveratrol from AAPH-induced free radical oxidation measured by the reduction of resveratrol absorbance at 305 nm. (C) The effect of fibrinogen on resveratrol solubility in an aqueous environment. (D) The reducing ability (absorbance) of free fibrinogen, free resveratrol, and fibrinogen/resveratrol complex.