Results 261 to 270 of about 3,726,950 (290)

Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

Lancet, The, 1993
Joseph Kanner, J E Kinsella, E N Frankel
exaly  

Red Wine First

Phylon (1940-1956), 1948
Marnesba D. Hill, Nedra Tyre
openaire   +1 more source

Isolation of red wine components with anti-adhesion and anti-biofilm activity against

Food Chemistry, 2010
Maria Daglia, Adele Papetti, Gabriella Gazzani   +2 more
exaly  

Effect of grape processing on selected antioxidant phenolics in red wine

Journal of Food Engineering, 2003
Michael Netzel, R Bitsch, I Bitsch
exaly  

Reduced Progression of Atherosclerosis in Apolipoprotein E–Deficient Mice Following Consumption of Red Wine, or Its Polyphenols Quercetin or Catechin, Is Associated With Reduced Susceptibility of LDL to Oxidation and Aggregation

Arteriosclerosis, Thrombosis, and Vascular Biology, 1997
Jacob Vaya, Mira Rosenblat, Avishay Elis
exaly  

wine red

2009
openaire   +1 more source

Red wine polyphenolics increase LDL receptor expression and activity and suppress the secretion of ApoB100 from human HepG2 cells.

Journal of Nutrition, 2003
Sebely Pal, John C Mamo, Carlos Santos
exaly  

Wines, Red

2015
openaire   +1 more source

The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols

Atherosclerosis, 2008
Darko Modun, Mladen Boban, Ivica Brizic
exaly  

Exergy analysis of wine production: Red wine production process as a case study

Applied Thermal Engineering, 2017
Mahmut Genç, Yekta Göksungur, Seda Genç   +2 more
exaly