Red and white wines inhibit cholesterol oxidation induced by free radicals

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6453-6458

  Tian, Ling ^a,c   Wang, Hua ^a   Abdallah, Ahmed Moursy ^b   Prinyawiwatkul, Witoon ^c   Xu, Zhimin ^c  

^a NORTHWEST A F UNIVERSITY   (China)

^b Arish University   (Egypt)

^c LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

antioxidant; catechin; cholesterol; oxidation; resveratrol; wine

Indexed keywords

7-KETOCHOLESTEROL; ANTIOXIDANT; CARDIO-VASCULAR DISEASE; CATECHIN; CE SYSTEMS; FREE RADICAL GENERATOR; HEALTH BENEFITS; INHIBITION RATE; OXIDATION PRODUCTS; POLYPHENOLICS; RED WINE; RESVERATROL; WHITE WINES;

CHOLESTEROL; EMULSIFICATION; FREE RADICALS; ORGANIC COMPOUNDS; PHENOLS; WINE;

OXIDATION;

ANTIOXIDANT; CHOLESTEROL; FREE RADICAL;

ARTICLE; CHEMISTRY; DOWN REGULATION; OXIDATION REDUCTION REACTION; WINE;

ANTIOXIDANTS; CHOLESTEROL; DOWN-REGULATION; FREE RADICALS; OXIDATION-REDUCTION; WINE;

EID: 79959258596     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200544r     Document Type: Article

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