Plasma levels of caffeic acid and antioxidant status after red wine intake

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 12, 2001, Pages 5964-5968

  Simonetti, Paolo ^a   Gardana, Claudio ^a   Pietta, Piergiorgio ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b CNR   (Italy)

Author keywords

Bioavailability; Caffeic acid; Human; Plasma; Red wine; Total antioxidant activity

Indexed keywords

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; FREE RADICAL; LIPID PEROXIDE;

ADULT; ALCOHOL CONSUMPTION; ANTIOXIDANT ACTIVITY; AREA UNDER THE CURVE; ARTICLE; BIOAVAILABILITY; BLOOD; BLOOD LEVEL; CONCENTRATION RESPONSE; DOSE RESPONSE; DRINKING BEHAVIOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; MALE; METABOLISM; NORMAL HUMAN; TIME; WINE;

ADULT; ALCOHOL DRINKING; ANTIOXIDANTS; AREA UNDER CURVE; BIOLOGICAL AVAILABILITY; CAFFEIC ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FREE RADICALS; HUMAN; LIPID PEROXIDES; MALE; TIME FACTORS;

EID: 0035543054     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010546k     Document Type: Article

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