Phenol Antioxidant Quantity and Quality in Foods: Beers and the Effect of Two Types of Beer on an Animal Model of Atherosclerosis-Reference-Cited by-同舟云学术

Phenol Antioxidant Quantity and Quality in Foods: Beers and the Effect of Two Types of Beer on an Animal Model of Atherosclerosis

Published:2003-08-01 Issue:18 Volume:51 Page:5528-5533
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vinson Joe A.¹,Mandarano Michael¹,Hirst Maurice¹,Trevithick John R.¹,Bose Pratima¹

Affiliation:

1. Department of Chemistry, University of Scranton, Scranton, Pennsylvania 18510-4626, and Department of Biochemistry and Department of Pharmacology and Toxicology, Faculty of Medicine and Dentistry, University of Western Ontario, London, Ontario, Canada N6A 5C1

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034189k

Reference43 articles.

1. Alcohol and Mortality

2. Mortality associated with moderate intakes of wine, beer, or spirits

3. Higher high density lipoprotein cholesterol associated with moderate alcohol consumption is not related to altered plasma lecithin: cholesterol acyltransferase and lipid transfer protein activity levels

4. Effects of alcohol on platelet functions

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