Pomegranate wine has greater protection capacity than red wine on low-density lipoprotein oxidation

Journal of Medicinal Food

Volumn 10, Issue 2, 2007, Pages 371-374

  Sezer, Ebru Demirel ^a   Akçay, Yasemin Delen ^a   Ilanbey, Bilal ^a   Yildirim, Hatice Kalkan ^b   Sözmen, Eser Yildirim ^a  

^a EGE UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Low density lipoprotein oxidation; Pomegranate wine; Red wine

Indexed keywords

ALKADIENE; ANTIOXIDANT; GALLIC ACID; LOW DENSITY LIPOPROTEIN; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD PREFERENCE; FRUIT JUICE; FRUIT WINE; LIPID OXIDATION; LIPOPROTEIN METABOLISM; OXIDATION KINETICS; POMEGRANATE; PRIORITY JOURNAL; RED WINE;

ANTIOXIDANTS; FRUIT; GALLIC ACID; HUMANS; LIPID PEROXIDATION; LIPOPROTEINS, LDL; PHENOLS; PUNICACEAE; WINE;

LYTHRACEAE;

EID: 34547138920     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2006.210     Document Type: Article

References (13)

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