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Original article
DOI: 10.1016/j.rce.2015.07.002
Red wine intake but not other alcoholic beverages increases total antioxidant capacity and improves pro-inflammatory profile after an oral fat diet in healthy volunteers
El consumo de vino tinto pero no otras bebidas alcohólicas aumenta la capacidad antioxidante y mejora el perfil pro-inflamatorio después de una dieta rica en grasas oral en voluntarios sanos
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A. Torresa,c, V. Cachofeirob,c, J. Millána,c, V. Laherab,c, M.L. Nietod, R. Martínd, E. Belloa,c, L.A. Alvarez-Salaa,c,
Corresponding author
lalvarezsalaw@gmail.com

Corresponding author.
a Internal Medicine, Hospital Gregorio Marañón, Department of Medicine, School of Medicine, Universidad Complutense, Madrid, Spain
b Department of Physiology, School of Medicine, Universidad Complutense, Madrid, Spain
c Instituto de investigación Sanitaria Gregorio Marañón (IiSGM), Madrid, Spain
d Instituto Biología y Genética Molecular, CSIC-UVA, Valladolid, Spain
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This article is available in English

Red wine intake but not other alcoholic beverages increases total antioxidant capacity and improves pro-inflammatory profile after an oral fat diet in healthy volunteers

A. Torres, V. Cachofeiro, J. Millán, V. Lahera, M.L. Nieto, R. Martín, E. Bello, L.A. Alvarez-Sala
10.1016/j.rceng.2015.07.004
Rev Clin Esp 2015;215:486-94
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Revista Clínica Española (English Edition)

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