Results 181 to 190 of about 79,680 (215)

Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, dealcoholized red wine and red grape juice

European Journal of Nutrition, 2001
Achim Bub, Bernhard Watzl, Gerhard Rechkemmer   +2 more
exaly  

Red Wines

1995
openaire   +1 more source

Red Wine and Reactions

Journal of Clinical Psychopharmacology, 1984
EDWARD F. DOMINO, ELLEN M. SELDEN
openaire   +1 more source

Dealcoholized Red Wine Decreases Systolic and Diastolic Blood Pressure and Increases Plasma Nitric Oxide

Circulation Research, 2012
Gemma Chiva-Blanch, Mireia Urpi-Sarda, Emilio Ros   +2 more
exaly  

Does White Wine Qualify for French Paradox? Comparison of the Cardioprotective Effects of Red and White Wines and Their Constituents: Resveratrol, Tyrosol, and Hydroxytyrosol

Journal of Agricultural and Food Chemistry, 2008
István Lekli, Subhendu Mukherjee
exaly  

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

Trends in Food Science and Technology, 2019
Iva Fernandes, Nuno Mateus
exaly  

Red Wine First

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

Red wine, dealcoholized red wine, and especially grape juice, inhibit atherosclerosis in a hamster model

Atherosclerosis, 2001
Joe A Vinson, Karolyn Teufel, Nian Wu
exaly  

Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

Food Chemistry, 2009
Montserrat Duenas, Susana González-Manzano, Julian C Rivas-Gonzalo   +2 more
exaly  

Effect of grape processing on selected antioxidant phenolics in red wine

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