Effects of red wine consumption on kidney FA composition

Lipids

Volumn 38, Issue 3, 2003, Pages 275-279

  Araya, Julia ^a   Rodrigo, Ramón ^a   Orellana, Myriam ^a   García, Vanessa ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BIOLOGICAL ORGANS; CYTOLOGY; ETHANOL; LIPIDS; OXIDATION; PLASMAS;

CYTOCHROMES; PEROXIDATION;

WINE;

ALCOHOL; ARACHIDONIC ACID; CYTOCHROME P450; FATTY ACID; ICOSAPENTAENOIC ACID; LONG CHAIN FATTY ACID; WATER;

ALCOHOL CONSUMPTION; ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DIET; ENZYME ACTIVITY; FOOD COMPOSITION; KIDNEY; LIPID COMPOSITION; LIPID PEROXIDATION; MALE; NONHUMAN; PLASMA; WINE;

ANIMALS; ANTIOXIDANTS; CYTOCHROME P-450 ENZYME SYSTEM; ENERGY INTAKE; ETHANOL; FATTY ACIDS; KIDNEY; LIPID PEROXIDATION; LIPIDS; MALE; RATS; RATS, WISTAR; WEIGHT GAIN; WINE;

ANIMALIA;

EID: 0038625227     PISSN: 00244201     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11745-003-1061-5     Document Type: Article

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