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Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo

Food ChemistryRed Wine PolyphenolsFood Bioactive CompoundBiochemistryMedicineLipid PeroxidationLipoprotein MetabolismLow-density LipoproteinsMetabolismPharmacologyAtherosclerosisDyslipidemiaPolyphenolicsOxidative Stress