Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu2+-oxidizability: Possible explanation by phenolic location

European Journal of Clinical Nutrition

Volumn 51, Issue 10, 1997, Pages 682-690

  Carbonneau, M A ^a   Leger C L ^a   Monnier, L ^b   Bonnet, C ^a   Michel, F ^a   Fouret, G ^a   Dedieu, F ^c   Descomps, B ^a  

^a Institute of Biology   (France)

^b LAPEYRONIE HOSPITAL   (France)

^c Centre d' nologie   (France)

Author keywords

Dietary supplementation; Low density lipoprotein; Oxidizability; Phenolic compounds; Plasma antioxidant capacity; Red wine; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; CAFFEIC ACID; COPPER ION; FERULIC ACID; LOW DENSITY LIPOPROTEIN; PHENOL DERIVATIVE; SINAPIC ACID;

ADULT; ARTICLE; BEVERAGE; BLOOD SAMPLING; COFFEE; DIET SUPPLEMENTATION; FRANCE; FRUIT JUICE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; OXIDATION; TIME; WINE;

EID: 0030699195     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1600464     Document Type: Article

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