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

Food ChemistryNutritionVitamin EWine Phenolic CompoundsHealth SciencesBiochemistryMedicineLipid PeroxidationWine PerceptionPhytochemicalMetabolismPharmacologyPhytochemistryPolyphenolicsOxidative StressPhenolic Location