A moderate red wine intake improves blood lipid parameters and erythrocytes membrane fluidity in post myocardial infarct patients

Molecular Nutrition and Food Research

Volumn 56, Issue 2, 2012, Pages 345-351

  Rifler, Jean Pierre ^a,b   Lorcerie, Fanny ^b   Durand, Philippe ^c   Delmas, Dominique ^a   Ragot, Kévin ^a   Limagne, Emeric ^a   Mazué, Frédéric ^a   Riedinger, Jean Marc ^d   D'Athis, Philippe ^e   Hudelot, Bernard ^f   Prost, Michel ^c   Lizard, Gérard ^a   Latruffe, Norbert ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b CH Montbard   (France)

^c Lara Spiral Co   (France)

^d CLCC G F Leclerc   (France)

^e DIJON UNIVERSITY HOSPITAL   (France)

^f Villard Fontaine   (France)

Author keywords

Anti oxidant; Blood; Cardiac alteration; Lipid; Wine

Indexed keywords

EID: 84858330339     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201100336     Document Type: Article

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