Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability
Rima Caccetta(The University of Western Australia), Ian B. Puddey(St Vincent's Hospital Melbourne), Kevin D. Croft(University of Western Australia), Lawrence J. Beilin(The University of Western Australia)
Cited by 208
Related Papers
The effects of polyphenols and other bioactives on human health
|Food & Function|2019|1.1k
European Society of Hypertension practice guidelines for ambulatory blood pressure monitoring
|Journal of Hypertension|2014|1k
Impact of maternal body mass index and gestational weight gain on pregnancy complications: an individual participant data meta‐analysis of European, North American and Australian cohorts
|BJOG An International Journal of Obstetrics & Gynaecology|2019|590
Purified eicosapentaenoic and docosahexaenoic acids have differential effects on serum lipids and lipoproteins, LDL particle size, glucose, and insulin in mildly hyperlipidemic men
|American Journal of Clinical Nutrition|2000|586
Improved analysis of brachial artery ultrasound using a novel edge-detection software system
|Journal of Applied Physiology|2001|528