The influence of moderate red wine consumption on antioxidant status and on indices of oxidative stress relevant to coronary heart disease in healthy volunteers

被引：0

作者：

Tsang, C

Higgins, S

Duthie, G

Lean, MEJ

Crozier, A

机构：

[1] Univ Glasgow, Div Biochem & Mol Biol, Plant Prod & Human Nutr Grp, Glasgow G12 8QQ, Lanark, Scotland

[2] Univ Glasgow, Yorkhill Hosp, Dept Human Nutr, Glasgow G3 8SJ, Lanark, Scotland

[3] Rowett Res Inst, Aberdeen AB21 9SB, Scotland

[4] Univ Glasgow, Dept Human Nutr, Glasgow G2 2ER, Lanark, Scotland

来源：

FREE RADICAL RESEARCH | 2002年 / 36卷

关键词：

antioxidants; coronary heart disease; high-density lipoproteins; low-density lipoprotein oxidation; red wine; TBARS;

D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：95 / 96

页数：2

共 4 条

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Manson, JE ;

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Hennekens, CH .

CIRCULATION, 1999, 100 (09) :944-950

[2] Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines [J].

Burns, J ;

Gardner, PT ;

O'Neil, J ;

Crawford, S ;

Morecroft, I ;

McPhail, DB ;

Lister, C ;

Matthews, D ;

MacLean, MR ;

Lean, MEJ ;

Duthie, GG ;

Crozier, A .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (02) :220-230

[3]

RENAUD S, 1993, LANCET, V342, P1007

[4]

Rimm EB, 1996, BRIT MED J, V312, P731, DOI 10.1136/bmj.312.7033.731

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