title: Flavonoids in food and natural antioxidants in wine.
abstract: Plant foodstuffs are an important source of a wide variety of flavonoids with protective properties on low-density lipoprotein oxidation as shown in vitro and in some human and animal experiments. Increasing information is available concerning the absorption and pharmacokinetics of these molecules, but their long-term protective effect on coronary heart disease still needs further investigation.
authors: Unit 476 National Institute of Health and Medical Research, Human Nutrition and Lipids, Marseille, France.
authors: D
authors: D
authors: Lairon
authors: M J
authors: MJ
authors: Amiot
mesh_terms: D000975:Antioxidants / Q000302:isolation & purification* / Q000493:pharmacokinetics / Q000627:therapeutic use; D001682:Biological Availability; D003327:Coronary Disease / Q000517:prevention & control; D005419:Flavonoids / Q000302:isolation & purification* / Q000493:pharmacokinetics / Q000627:therapeutic use; D006801:Humans; D013662:Tea / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D013662:Tea