Results 231 to 240 of about 63,708 (265)

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

Circulation Research, 2012
Gemma Chiva-Blanch, Rosa Casas, Sara Arranz   +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
Subhendu Mukherjee, István Lekli
exaly  

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

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

Red Wine and Reactions

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

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

Atherosclerosis, 2001
Joe Vinson, Karolyn Teufel
exaly  

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

Food Chemistry, 2009
M Duenas, Celestino Santos-Buelga, M TERESA Escribano-Bailón   +2 more
exaly  

Red Wine First

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

Effect of grape processing on selected antioxidant phenolics in red wine

Journal of Food Engineering, 2003
Michael Netzel, R 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, M Rosenblat   +2 more
exaly  

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

Food Chemistry, 2007
Ulrik Stervbo, Ole Vang
exaly