Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability

R. Abu-Amsha Caccetta; Kevin Croft; Lawrence Beilin; Ian Puddey

Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability

R. Abu-Amsha Caccetta, Kevin Croft, Lawrence Beilin, Ian Puddey

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	67-74
Journal	American Journal of Clinical Nutrition
Volume	71
Publication status	Published - 2000

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Cite this

@article{bc93b7d97b304acaa97d290123d250c0,

title = "Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability",

author = "\{Abu-Amsha Caccetta\}, R. and Kevin Croft and Lawrence Beilin and Ian Puddey",

year = "2000",

language = "English",

volume = "71",

pages = "67--74",

journal = "American Journal of Clinical Nutrition",

issn = "0002-9165",

publisher = "American Society for Nutrition",

}

TY - JOUR

T1 - Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability

AU - Abu-Amsha Caccetta, R.

AU - Croft, Kevin

AU - Beilin, Lawrence

AU - Puddey, Ian

PY - 2000

Y1 - 2000

UR - https://www.scopus.com/pages/publications/0033962527

M3 - Article

SN - 0002-9165

VL - 71

SP - 67

EP - 74

JO - American Journal of Clinical Nutrition

JF - American Journal of Clinical Nutrition

ER -

Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability

UN SDGs

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