Red wine and fractionated phenolic compounds prepared from red wine inhibit low density lipoprotein oxidation in vitro

Atherosclerosis

Volumn 135, Issue 1, 1997, Pages 93-102

  Kerry, Nicole L ^a   Abbey, Mavis ^b  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b CSIRO   (Australia)

Author keywords

Antioxidant; Low density lipoprotein; Oxidation; Phenolic compounds; Red wine

Indexed keywords

ANTIOXIDANT; LOW DENSITY LIPOPROTEIN; OXIDIZED LOW DENSITY LIPOPROTEIN; PHENOL DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; ATHEROSCLEROSIS; CHEMICAL ANALYSIS; ELECTROPHORETIC MOBILITY; HUMAN; LIPID OXIDATION; MACROPHAGE; NORMAL HUMAN; PRIORITY JOURNAL; WINE;

AMIDINES; ANTIOXIDANTS; CHEMICAL FRACTIONATION; COPPER; ELECTROPHORESIS, AGAR GEL; HUMANS; LIPID PEROXIDATION; LIPOPROTEINS, LDL; MACROPHAGE ACTIVATION; MACROPHAGES; PHENOLS; WINE;

EID: 0030731353     PISSN: 00219150     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9150(97)00156-1     Document Type: Article

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