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Cited by 37 publications
(33 citation statements)
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“…A big number of studies suggest that wine consumption might reduce the risk of heart attack, and give anti-inflamatory, anti-carcinogenic, anti-viral, anti-bacterial effects (King et al, 2006;Apostolidou et al, 2015). Nevertheless, the antioxidant value from foods can be lost easily according to the food treatment.…”
Section: Introductionmentioning
confidence: 99%
“…A big number of studies suggest that wine consumption might reduce the risk of heart attack, and give anti-inflamatory, anti-carcinogenic, anti-viral, anti-bacterial effects (King et al, 2006;Apostolidou et al, 2015). Nevertheless, the antioxidant value from foods can be lost easily according to the food treatment.…”
Section: Introductionmentioning
confidence: 99%
“…A similar reduction of 10% in the risk of developing hypertension for those in the highest quintile of flavonoid intake compared with those in the lowest quintile was seen in a prospective cohort of 40,574 French women with a follow-up period of 16 years [22]. Experimental evidence has implicated phenolic compounds in several different mechanisms relevant in the pathogenesis of hypertension, including the lowering of platelet aggregation [23], a decrease in the oxidation of low density lipoprotein [24], and an increase of endothelium nitric oxide [25]. …”
Section: Introductionmentioning
confidence: 88%
“…Red wine has been associated with multiple health effects such as decreased risk for total mortality, coronary artery disease (CAD), congestive heart failure, and stroke.- [1][2][3][4][5][6] Wine can have a varying complex composition which is affected by red versus white and the variety of grapes. 7 Alcohol and multiple phenolic compounds, primarily the stilbene resveratrol and anthocyanins, have been suggested to produce the benefits ascribed to wine.…”
Section: Introductionmentioning
confidence: 99%