Elsevier

The Lancet

Volume 345, Issue 8945, 4 February 1995, Pages 325-326
The Lancet

Letters to the Editor
Red wine consumption and oxidation of low-density lipoproteins

https://doi.org/10.1016/S0140-6736(95)90316-XGet rights and content

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

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    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.

  • Blessings of the grape

    2001, European Journal of Internal Medicine
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