Letters to the EditorRed wine consumption and oxidation of low-density lipoproteins
References (1)
Cited by (17)
Concomitant consumption of red wine and polyunsaturated fatty acids in edible oil does not influence the peroxidation status of chylomicron lipids despite increasing plasma catechin concentration
2006, Nutrition, Metabolism and Cardiovascular DiseasesCitation Excerpt :The results of many subsequent studies have been inconsistent. A number of studies have shown that wine and its phenols have significant antioxidant activity as measured by increase in resistance by LDL to lipid peroxidation [17,40–43] whereas other studies found no change [44,45]. Although PUFA are protected against peroxidation in their natural state, processing and storage may permit lipid peroxidation.
Plant peroxidases: Versatile catalysts in the synthesis of bioactive natural products
2002, Studies in Natural Products ChemistryBlessings of the grape
2001, European Journal of Internal MedicinePotential explanations for the French Paradox
1999, Nutrition ResearchDiet and prevention of coronary heart disease: The potential role of phytochemicals
2000, Cardiovascular Research
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