Results 191 to 200 of about 79,680 (215)

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
Tony Hayek, B Fuhrman, Jacob Vaya
exaly  

Wines, Red

2015
openaire   +1 more source

A review of the content of the putative chemopreventive phytoalexin resveratrol in red wine

Food Chemistry, 2007
Ulrik Stervbo, Ole Vang
exaly  

wine red

2009
openaire   +1 more source

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

Food Chemistry, 2010
Maria Daglia, Adele Papetti, Caterina Signoretto   +2 more
exaly  

Red Wine

2011
openaire   +1 more source

Antioxidant effect of red wine anthocyanins in normal and catalase-inactive human erythrocytes

Journal of Nutritional Biochemistry, 2001
Idolo Tedesco, Gian Luigi Russo, Filomena Nazzaro   +2 more
exaly  

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, C Santos, John C L Mamo
exaly  

Electrochemical behaviour and antioxidant capacity of anthocyanins from Chilean red wine, grape and raspberry

Food Chemistry, 2010
Maria J Aguirre, Mauricio Isaacs, Betty Matsuhiro   +2 more
exaly  

Asthma and red wine

Asthma Magazine, 2000
openaire   +1 more source