Inhibition of human LDL lipid peroxidation by phenol-rich beverages and their impact on plasma total antioxidant capacity in humans (Q28141599)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11137897%20AND%20SRC:MED&resulttype=core&format=json

3 November 2019

title

Inhibition of human LDL lipid peroxidation by phenol-rich beverages and their impact on plasma total antioxidant capacity in humans (English)

1 reference

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3 November 2019

1

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3 November 2019

João Laranjinha

series ordinal

2

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11137897%20AND%20SRC:MED&resulttype=core&format=json

3 November 2019

Leonor M. Almeida

series ordinal

3

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3 November 2019

4

Maiani G

1 reference

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3 November 2019

language of work or name

English

0 references

publication date

1 November 2000

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Journal of Nutritional Biochemistry

3 November 2019

published in

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3 November 2019

volume

11

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3 November 2019

issue

11-12

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3 November 2019

page(s)

585-590

1 reference

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Alcohol-free red wine enhances plasma antioxidant capacity in humans.

3 November 2019

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Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

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Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

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7 January 2021

Protective effect of epicatechin, epicatechin gallate, and quercetin on lipid peroxidation in phospholipid bilayers

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7 January 2021

Black tea increases the resistance of human plasma to lipid peroxidation in vitro, but not ex vivo.

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

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Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation

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7 January 2021

Black tea consumption does not protect low density lipoprotein from oxidative modification.

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7 January 2021

Tea flavonoids have little short term impact on serum antioxidant activity

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7 January 2021

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

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7 January 2021

A fluorescence-based method for measuring total plasma antioxidant capability

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7 January 2021

Reactivity of dietary phenolic acids with peroxyl radicals: Antioxidant activity upon low density lipoprotein peroxidation

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7 January 2021

Lipid peroxidation and its inhibition in low density lipoproteins: Quenching of cis-parinaric acid fluorescence

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7 January 2021

Free radical-mediated chain oxidation of low density lipoprotein and its synergistic inhibition by vitamin E and vitamin C.

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7 January 2021

The reaction between metmyoglobin and hydrogen peroxide

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Ferrylmyoglobin: formation and chemical reactivity toward electron-donating compounds.

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7 January 2021

Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells

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7 January 2021

Dietary tannins and salivary proline-rich proteins: interactions, induction, and defense mechanisms

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7 January 2021

The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

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7 January 2021

Antioxidant properties of catechins and proanthocyanidins: effect of polymerisation, galloylation and glycosylation.

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7 January 2021

10.1016/S0955-2863(00)00124-8

Identifiers

DOI

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Fatcat ID

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30 July 2022

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30 July 2022