Red wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot study

E-ISSN： 1475-2662|105|12|1718-1723

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.105, Iss.12, 2011-06, pp. : 1718-1723

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Qualitative and quantitative comparison of the cytotoxic and apoptotic potential of phytosterol oxidation products with their corresponding cholesterol oxidation products

British Journal of Nutrition, Vol. 94, Iss. 3, 2005-09 ,pp. : 443-451

Cambridge University Press

Access to resources Recommend Favorite

Effect of meal fat quality on oxidation resistance of postprandial VLDL and LDL particles and plasma triacylglycerol level

British Journal of Nutrition, Vol. 84, Iss. 6, 2000-12 ,pp. : 855-863

Cambridge University Press

Access to resources Recommend Favorite

A novel model to study the biological effects of red wine at the molecular level

British Journal of Nutrition, Vol. 97, Iss. 6, 2007-06 ,pp. : 1053-1058

Cambridge University Press

Access to resources Recommend Favorite

Acute postprandial effect of hydrogenated fish oil, palm oil and lard on plasma cholesterol, triacylglycerol and non-esterified fatty acid metabolism in normocholesterolaemic males

British Journal of Nutrition, Vol. 95, Iss. 4, 2006-04 ,pp. : 787-794

Cambridge University Press

Access to resources Recommend Favorite

Good COP, bad COP: an unsolved murder. Are dietary cholesterol oxidation products guilty of atherogenicity?

British Journal of Nutrition, Vol. 88, Iss. 4, 2002-10 ,pp. : 335-338

Cambridge University Press

Access to resources Recommend Favorite