Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation

American Journal of Clinical Nutrition

Volumn 61, Issue 3, 1995, Pages 549-554

  Fuhrman, Bianca ^b   Lavy, Alexandra ^b   Aviram, Michael ^a  

^a RAMBAM MEDICAL CENTER   (Israel)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; BETA CAROTENE; LOW DENSITY LIPOPROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADULT; ANTIOXIDANT ACTIVITY; ARTICLE; ATHEROGENESIS; ATHEROSCLEROSIS; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; FOOD COMPOSITION; HUMAN; HUMAN EXPERIMENT; LIPID PEROXIDATION; LIPOPROTEIN METABOLISM; MALE; NORMAL HUMAN; WINE;

EID: 0028871251     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/61.3.549     Document Type: Article

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