Red wine prevents the postprandial increase in plasma cholesterol oxidation products: A pilot study

British Journal of Nutrition

Volumn 105, Issue 12, 2011, Pages 1718-1723

  Natella, F ^a   MacOne, A ^b   Ramberti, A ^a   Forte, M ^a   Mattivi, F ^c   Matarese, R M ^b   Scaccini, C ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Human studies; Oxycholesterols; Postprandial oxidative stress; Red wine

Indexed keywords

7 OXOCHOLESTEROL; 7BETA HYDROXYCHOLESTEROL; CHOLESTEROL; LIPID HYDROPEROXIDE;

ADULT; ARTICLE; BLOOD SAMPLING; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; DIETARY INTAKE; FEMALE; HUMAN; HUMAN EXPERIMENT; LIPID BLOOD LEVEL; LIPID OXIDATION; MALE; MEAL; NORMAL HUMAN; PILOT STUDY; POSTPRANDIAL STATE; RED WINE;

EID: 79958767769     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114510005544     Document Type: Article

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