title: Meal-generated oxidative stress in diabetes. The protective effect of red wine.
authors.forename: A
authors.initials: A
authors.lastname: Ceriello
authors.forename: N
authors.initials: N
authors.lastname: Bortolotti
authors.forename: E
authors.initials: E
authors.lastname: Motz
authors.forename: S
authors.initials: S
authors.lastname: Lizzio
authors.forename: A
authors.initials: A
authors.lastname: Russo
authors.forename: V
authors.initials: V
authors.lastname: Selmo
authors.forename: B
authors.initials: B
authors.lastname: Catone
authors.forename: L
authors.initials: L
authors.lastname: Tonutti
authors.forename: C
authors.initials: C
authors.lastname: Taboga
mesh_terms: D001786:Blood Glucose / Q000378:metabolism; D003924:Diabetes Mellitus, Type 2 / Q000378:metabolism*; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D008875:Middle Aged; D018384:Oxidative Stress; D019518:Postprandial Period; D014280:Triglycerides / Q000097:blood; D014920:Wine
chemical_list: D001786:Blood Glucose; D007328:Insulin; D014280:Triglycerides