The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

European Journal of Clinical Nutrition

Volumn 52, Issue 10, 1998, Pages 733-736

  Duthie, G G ^a   Pedersen, M W ^b   Gardner, P T ^a   Morrice, P C ^a   Jenkinson, A McE ^a   McPhail, D B ^c   Steele, G M ^d  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^d Scotch Whisky Research Institute   (United Kingdom)

Author keywords

Phenolics; Plasma antioxidant capacity; Whisky; Wine

Indexed keywords

ALCOHOL; ANTIOXIDANT; PHENOL;

ADULT; ALCOHOL CONSUMPTION; ARTICLE; BLOOD LEVEL; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CORONARY RISK; CROSSOVER PROCEDURE; HUMAN; HUMAN EXPERIMENT; ISCHEMIC HEART DISEASE; MALE; NORMAL HUMAN; URINALYSIS; WINE;

EID: 0031751271     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1600635     Document Type: Article

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