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Bioaccessible Phenolic Alkyl Esters of Wine Lees Decrease COX-2-Catalyzed Lipid Mediators of Oxidative Stress and Inflammation in a Time-Dependent Manner

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Indole Content Profiling During Biological Ageing of Cava Sparkling Wine

Abarca-Rivas, C., Martín-Garcia, A., Riu-Aumatell, M., & López‐Tamames, E. (2025) · Foods · doi:10.3390/foods14050722 · Cited by 2 · see citing works

Cardiovascular D isease and N u tritio n

Wildman, R. E. C., & Medeiros, D. M. (2014) · CRC Press eBooks · doi:10.1201/b16554-20 · Cited by 1 · see citing works

New Insights in (Poly)Phenolic Compounds

García‐Viguera, C., Domínguez‐Perles, R., & Baenas, N. (2020) · MDPI eBooks · doi:10.3390/books978-3-03943-379-7

Prévention de la neurodégénérescence induite par le 7-cétocholestérol pardes polyphénols et des acides gras présents dans le régime méditerranéen

Yammine, A. (2022) · theses.fr (ABES) · doi:10.70675/de185fe4z64e5z41d5zaad3zfec2b8dd184b

Melatonin and hydroxytyrosol-rich wines influence the generation of DNA oxidation catabolites linked to mutagenesis after the ingestion of three types of wine by healthy volunteers

Marhuenda, J., Medina, S., Martínez-Hernández, P., Arina, S., Zafrilla, P., Mulero, J., Genieser, H., Ferreres, F., & Gil‐Izquierdo, Á. (2016) · Food & Function · doi:10.1039/c6fo01246a · Cited by 19 · see citing works

Melatonin and hydroxytyrosol protect against oxidative stress related to the central nervous system after the ingestion of three types of wine by healthy volunteers

Marhuenda, J., Medina, S., Martínez-Hernández, P., Arina, S., Zafrilla, P., Mulero, J., Oger, C., Galano, J., Durand, T., Ferreres, F., et al. (2016) · Food & Function · doi:10.1039/c6fo01328g · Cited by 21 · see citing works

Stilbenes and Tyrosol as Target Compounds in the Assessment of Antioxidant and Hypolipidemic Activity of Vitis vinifera Red Wines from Southern Brazil

Gris, E. F., Mattivi, F., Ferreira, E. A., Vrhovšek, U., Filho, D. W., Pedrosa, R. C., & Bordignon-Luiz, M. T. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf2008056 · Cited by 61 · see citing works

Red-wine Beneficial Long-term Effect on Lipids but not on Antioxidant Characteristics in Plasma in a Study Comparing Three Types of Wine--Description of twoO-methylated Derivatives of Gallic Acid in Humans

Cartron, E., Fouret, G., Carbonneau, M., Lauret, C., Michel, F., Monnier, L., Descomps, B., & Léger, C. (2003) · Free Radical Research · doi:10.1080/10715760310001598097 · Cited by 75 · see citing works

Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review

Fernández‐Marín, M. I., Mateos, R., García-Parrilla, M. C., Puertas, B., & Cantos‐Villar, E. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.08.023 · Cited by 346 · see citing works