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Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: identification and mechanism of action of some cinnamic acid derivatives from red wine

1996

Abu-Amsha, R. | Croft, K.D. | Puddey, I.B. | Proudfoot, J.M. | Beilin, L.J. (Department of Medicine, University of Western Australia, Western Australia 6001 (Australia))

AGROVOC Keywords
acide organique alcoholic beverages antioxidantes antioxidants antioxydant bebidas beers beverages boisson caffeic acid cervezas drug plants genre humain grape juice in vitro experimentation jus de raisin lipid peroxidation lipoproteine lipoproteins mankind organic acids phenolic compounds plantas medicinales plante medicinale vin vinos wines zumo de uva
Bibliographic information
Volume 91 Issue 4
Pagination
pp. 449-458
Other Subjects
Boisson alcoolisee; Experimentation in vitro; Lipoproteinas; Biere; Peroxidacion lipidica; Acidos organicos; Genero humano; Compuestos fenolicos; Compose phenolique; Peroxydation des lipides; Experimentacion in vitro; Low density lipoprotein; Bebidas alcoholicas
Language
English
Note
45 ref.
1997-08-15
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