Long-lasting antioxidant activity in a 600-year-old fermented fruit juice

Antioxidants and Redox Signaling

Volumn 6, Issue 5, 2004, Pages 934-940

  Bertelli, Alberto A E ^a   Morelli, Roberto ^b   Loscalzo, Roberto ^b   Ferrara, Franca ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b CNR   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

GRAPE EXTRACT; LEAD; LOW DENSITY LIPOPROTEIN; PLANT EXTRACT; POLYPHENOL; RESVERATROL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ATHEROSCLEROSIS; CARDIOVASCULAR RISK; DIET; ENDOTHELIUM INJURY; FERMENTATION; FOOD INTAKE; FRUIT JUICE; GOUT; HEART PROTECTION; HUMAN; LEAD POISONING; LIPID OXIDATION; PRIORITY JOURNAL; RED WINE; SHORT SURVEY; THROMBOSIS;

ANTIOXIDANTS; ARCHAEOLOGY; CELL LINE; FERMENTATION; FRUIT; HUMANS; PLANT EXTRACTS; WINE;

VITIS SP.;

EID: 4544356474     PISSN: 15230864     EISSN: None     Source Type: Journal    
DOI: 10.1089/ars.2004.6.934     Document Type: Short Survey

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