Concomitant consumption of red wine and polyunsaturated fatty acids in edible oil does not influence the peroxidation status of chylomicron lipids despite increasing plasma catechin concentration

Nutrition, Metabolism and Cardiovascular Diseases

Volumn 16, Issue 8, 2006, Pages 550-558

  Blackhurst, D M ^a   Marais, A D ^a  

^a UNIVERSITY OF CAPE TOWN   (South Africa)

Author keywords

Antioxidant; Atherosclerosis; Catechin; Chylomicron; Lipid peroxidation; Oxygen radical absorbance capacity; Red wine; Triacylglycerol

Indexed keywords

ANTIOXIDANT; CATECHIN; CHYLOMICRON; EDIBLE OIL; TRIACYLGLYCEROL;

ADULT; ARTICLE; BLOOD; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; FEMALE; HUMAN; LIPID PEROXIDATION; MALE; METABOLISM; RANDOMIZED CONTROLLED TRIAL; WINE;

ADULT; ANTIOXIDANTS; CATECHIN; CHYLOMICRONS; DIETARY FATS, UNSATURATED; FEMALE; HUMANS; LIPID PEROXIDATION; MALE; TRIGLYCERIDES; WINE;

EID: 33751187357     PISSN: 09394753     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.numecd.2005.09.006     Document Type: Article

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