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Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability
Wine phenolic acids caffeic acid 4-Omethylgallic acid protocatechuic acid bioavailability uric acid, LDL oxidation men
2016/6/3
Background: Reduced lipoprotein oxidizability by red wine
phenols has been proposed as the basis for a relatively lower
incidence of coronary heart disease in red wine drinkers. We
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