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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
showed previousl...
(+)-Catechin in human plasma after ingestion of a single serving of reconstituted red wine
antioxidant flavonoid red wine ethanol pharmacokinetics humans
2016/6/3
Background: Red wine consumption may decrease the risk of
coronary heart disease through the actions of its constituent
flavonoids. (+)-Catechin is an abundant flavonoid in red wine.
Objective: The...