Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: Identification and mechanism of action of some cinnamic acid derivatives from red wine

Clinical Science

Volumn 91, Issue 4, 1996, Pages 449-458

  Abu Amsha, Rima ^a   Croft, Kevin D ^a,b   Puddey, Ian B ^a   Proudfoot, Julie M ^a   Beilin, Lawrence J ^a  

^a UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

^b Box X 2213 GPO   (Australia)

Author keywords

Caffeic acid; Grape juice; Lipoprotein oxidation; Phenolic compounds; Wine

Indexed keywords

ALCOHOL; ALPHA TOCOPHEROL; ANTIOXIDANT; CAFFEIC ACID; CARBOXYLIC ACID; CINNAMIC ACID DERIVATIVE; COPPER ION; COUMARIC ACID; LIPID HYDROPEROXIDE; LOW DENSITY LIPOPROTEIN; PHENOL DERIVATIVE; POLYPHENOL; PROTOCATECHUIC ACID;

ADULT; ANTIOXIDANT ACTIVITY; ARTICLE; BEER; BEVERAGE; FEMALE; GAS CHROMATOGRAPHY; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LIPID OXIDATION; LIPOPROTEIN BLOOD LEVEL; MALE; MASS SPECTROMETRY; NORMAL HUMAN; PRIORITY JOURNAL; THIN LAYER CHROMATOGRAPHY; WINE;

EID: 0029835718     PISSN: 01435221     EISSN: None     Source Type: Journal    
DOI: 10.1042/cs0910449     Document Type: Article

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