Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu2+-oxizability: possible explanation by phenolic location

• Published in: European journal of clinical nutrition Vol. 51; no. 10; pp. 682 - 690
• Main Authors: Carbonneau, M.A, Leger, C.L, Monnier, L, Bonnet, C, Michel, F, Fouret, G, Dedieu, F, Descomps, B
• Format: Journal Article
• Language: English
• Published: 1997
• Subjects: antioxidants; blood plasma; copper; dietary supplements; low density lipoprotein; men; oxidation; phenolic compounds; red wines; vitamin E; wines

Objectives: To evaluate the effect of the red wine phenolic compound (RWPC) dietary supplementation without alcohol interference on: (1) some of the biochemical characteristics of LDL, (2) the oxidative susceptibility of LDL and (3) the antioxidant capacity of total plasma (Pl-AOC). In order to acco...