Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo.

No abstract is available for this paper.

• Publication year

  1998

• Venue

  American Journal of Clinical Nutrition

• Publication date

  1998-08-01

• Fields of study

  Medicine, Chemistry

• Identifiers
  DOI 10.1093/AJCN/68.2.258PMID 9701181
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Red wine consumption does not affect oxidizability of low-density lipoproteins in volunteers.

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