Polyphenols synergistically inhibit oxidative stress in subjects given red and white wine

Atherosclerosis

Volumn 188, Issue 1, 2006, Pages 77-83

  Pignatelli, P ^a   Ghiselli, A ^b   Buchetti, B ^a   Carnevale, R ^a   Natella, F ^b   Germano G ^a   Fimognari, F ^c   Di Santo, S ^a   Lenti, L ^a   Violi, F ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b Istituto Nazionale Ricerca Per Gli Alimenti e la Nutrizione   (Italy)

^c Divisione di Medicina Interna ASL Roma G Ospedale L Parodi Delfino   (Italy)

Author keywords

Lipid peroxidation; Oxidative stress; Platelets; Polyphenols; Wine

Indexed keywords

ALCOHOL; BIOLOGICAL MARKER; ISOPROSTANE; LOW DENSITY LIPOPROTEIN; POLYPHENOL; PROSTAGLANDIN F2 ALPHA; PROTEIN KINASE C; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE OXIDASE;

ADULT; ARTICLE; CIRCULATION; CONCENTRATION RESPONSE; CONTROLLED STUDY; CORRELATION ANALYSIS; ENZYME ACTIVATION; FEMALE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; OXIDATION; OXIDATIVE STRESS; PRIORITY JOURNAL; PROTEIN EXPRESSION; RED WINE; STATISTICAL SIGNIFICANCE; WINE;

DINOPROST; FLAVONOIDS; HUMANS; LIPOPROTEINS, LDL; OXIDATION-REDUCTION; OXIDATIVE STRESS; PHENOLS; PROTEIN KINASE C; WINE;

EID: 33746527639     PISSN: 00219150     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.atherosclerosis.2005.10.025     Document Type: Article

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