Grape juice, but not orange juice, has in vitro, ex vivo, and in vivo antioxidant properties

ABSTRACT Polyphenols and particularly flavonoids are well known in vitro antioxidants. Their consumption in foods has been shown to decrease the risk of heart disease in epidemiological studies. We examined two commonly consumed nonalcoholic juices (grape juice and orange juice) for their ability to...

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Veröffentlicht in:	Journal of medicinal food 2000, Vol.3 (4), p.167-171
Hauptverfasser:	Vinson, J A, Yang, J, Proch, J, Liang, X
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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