Red wine consumption prevents vascular oxidative stress induced by a high-fat meal in healthy volunteers

International Journal for Vitamin and Nutrition Research

Volumn 74, Issue 2, 2004, Pages 137-143

  Ventura, Paolo ^a,b   Bini, Anna ^b   Panini, Rossana ^a   Marri, Lisa ^a   Tomasi, Aldo ^b   Salvioli, Gianfranco ^a  

^a Dept of Internal Medicine   (Italy)

^b UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

High fat meal; Postprandial lipemia; Red wine; Vascular oxidative stress

Indexed keywords

ANTIOXIDANT; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; MALONALDEHYDE; RETINOL PALMITATE; SATURATED FATTY ACID; URIC ACID;

ADULT; ALCOHOL CONSUMPTION; ARTICLE; ATHEROGENESIS; ATHEROSCLEROSIS; FEMALE; HUMAN; HUMAN EXPERIMENT; HYPERLIPIDEMIA; INGESTION; LIPID BLOOD LEVEL; LIPID DIET; LIPID PEROXIDATION; MALE; NORMAL HUMAN; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PROTEIN MODIFICATION; RED WINE; VASCULAR DISEASE;

EID: 2942752102     PISSN: 03009831     EISSN: None     Source Type: Journal    
DOI: 10.1024/0300-9831.74.2.137     Document Type: Article

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