Effect of the dietary intake of melatonin- and hydroxytyrosol-rich wines by healthy female volunteers on the systemic lipidomic-related oxylipins
Year: 2017
Type: article
Abstract: , mediated by the melatonin (p < 0.05) and hydroxytyrosol (p < 0.05) contents. In conclusion, red wine (especially non-aged wine) exerts a higher in vivo antioxidant capacity than must or alcohol.
Source: Food & Function
DOI: 10.1039/c7fo01081h
Authors: Javier Marhuenda, Sonia Medina, Pedro Martínez-Hernández, Simon Arina, Pilar Zafrilla, Juana Mulero, Camille Oger, Jean-Marie Galano, Thierry Durand, Antonio Solana, Federico Ferreres, Juan José López-García, Angel Gil-Izquierdo
Institutions: Consejo Superior de Investigaciones Científicas, Centro de Edafología y Biología Aplicada del Segura, Universidad Católica de Murcia, Hospital Universitario Virgen de la Arrixaca, École Nationale Supérieure de Chimie de Montpellier, Centre National de la Recherche Scientifique, Université de Montpellier, Institut des Biomolécules Max Mousseron
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
Open Access status: hybrid
OpenAlex ID: W2750884688