Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats-Reference-Cited by-同舟云学术

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Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats

Published:2013-04 Issue:1-4 Volume:137 Page:122-129
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Macedo Luciene Fagundes Lauer,Rogero Marcelo Macedo,Guimarães Jessica Pereira,Granato Daniel,Lobato Luciana Pereira,Castro Inar Alves

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Catalase in vitro;Aebi;Methods in Enzymology,1984

2. PAI-1 and the metabolic syndrome: Links, causes, and consequences;Alessi;Arteriosclerosis, Thrombosis, and Vascular Biology,2006

3. Red wine protects against ethanol-induced oxidative stress in rat liver;Assunção;Journal of Agriculture and Food Chemistry,2009

4. Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wine;Barreiro-Hurlé;Food Quality and Preference,2008

5. An investigation using three approaches to understand the influence of extrinsic product cues on consumer behavior: an example of Australian wines;Chrea;Journal of Sensory Studies,2010

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4. Ameliorative effects of aqueous extract from rosemary on oxidative stress and inflammation pathways caused by a high-fat diet in C57BL/6 mice;Applied Physiology, Nutrition, and Metabolism;2023-12-04

5. Zebrafish Model Insights into Mediterranean Diet Liquids: Olive Oil and Wine;Antioxidants;2023-10-10

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