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For: Arendt BM, Ellinger S, Kekic K, Geus L, Fimmers R, Spengler U, Müller WU, Goerlich R. Single and repeated moderate consumption of native or dealcoholized red wine show different effects on antioxidant parameters in blood and DNA strand breaks in peripheral leukocytes in healthy volunteers: a randomized controlled trial (ISRCTN68505294). Nutr J 2005;4:33. [PMID: 16287499 DOI: 10.1186/1475-2891-4-33] [Cited by in Crossref: 27] [Cited by in F6Publishing: 27] [Article Influence: 1.6] [Reference Citation Analysis]
Number Citing Articles
1 Torres A, Cachofeiro V, Millán J, Lahera V, Nieto M, Martín R, Bello E, Alvarez-sala L. 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. Revista Clínica Española (English Edition) 2015;215:486-94. [DOI: 10.1016/j.rceng.2015.07.004] [Reference Citation Analysis]
2 Ruiz-núñez B, Pruimboom L, Dijck-brouwer DJ, Muskiet FA. Lifestyle and nutritional imbalances associated with Western diseases: causes and consequences of chronic systemic low-grade inflammation in an evolutionary context. The Journal of Nutritional Biochemistry 2013;24:1183-201. [DOI: 10.1016/j.jnutbio.2013.02.009] [Cited by in Crossref: 115] [Cited by in F6Publishing: 101] [Article Influence: 12.8] [Reference Citation Analysis]
3 Lim Y, Lee KW, Kim JY, Kwon O. A beverage of Asiatic plantain extracts alleviated postprandial oxidative stress in overweight hyperlipidemic subjects challenged with a high-fat meal: a preliminary study. Nutrition Research 2013;33:704-10. [DOI: 10.1016/j.nutres.2013.07.003] [Cited by in Crossref: 11] [Cited by in F6Publishing: 10] [Article Influence: 1.2] [Reference Citation Analysis]
4 Heger A, Ferk F, Nersesyan A, Szekeres T, Kundi M, Wagner K, Haidinger G, Mišík M, Knasmüller S. Intake of a resveratrol-containing dietary supplement has no impact on DNA stability in healthy subjects. Mutation Research/Genetic Toxicology and Environmental Mutagenesis 2012;749:82-6. [DOI: 10.1016/j.mrgentox.2012.07.005] [Cited by in Crossref: 15] [Cited by in F6Publishing: 16] [Article Influence: 1.5] [Reference Citation Analysis]
5 Torres A, Cachofeiro V, Millán J, Lahera V, Nieto M, Martín R, Bello E, Alvarez-sala L. 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. Revista Clínica Española 2015;215:486-94. [DOI: 10.1016/j.rce.2015.07.002] [Cited by in Crossref: 11] [Cited by in F6Publishing: 9] [Article Influence: 1.6] [Reference Citation Analysis]
6 Visioli F, Panaite SA, Tomé-Carneiro J. Wine's Phenolic Compounds and Health: A Pythagorean View. Molecules 2020;25:E4105. [PMID: 32911765 DOI: 10.3390/molecules25184105] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
7 Müller N, Ellinger S, Alteheld B, Ulrich-merzenich G, Berthold HK, Vetter H, Stehle P. Bolus ingestion of white and green tea increases the concentration of several flavan-3-ols in plasma, but does not affect markers of oxidative stress in healthy non-smokers. Mol Nutr Food Res 2010;54:1636-45. [DOI: 10.1002/mnfr.200900390] [Cited by in Crossref: 19] [Cited by in F6Publishing: 17] [Article Influence: 1.6] [Reference Citation Analysis]
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9 Napoli C, Balestrieri ML, Sica V, Lerman LO, Crimi E, De Rosa G, Schiano C, Servillo L, D'Armiento FP. Beneficial effects of low doses of red wine consumption on perturbed shear stress-induced atherogenesis. Heart Vessels 2008;23:124-33. [PMID: 18389338 DOI: 10.1007/s00380-007-1015-8] [Cited by in Crossref: 29] [Cited by in F6Publishing: 25] [Article Influence: 2.1] [Reference Citation Analysis]
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12 Kountouri AM, Mylona A, Kaliora AC, Andrikopoulos NK. Bioavailability of the phenolic compounds of the fruits (drupes) of Olea europaea (olives): impact on plasma antioxidant status in humans. Phytomedicine 2007;14:659-67. [PMID: 17870451 DOI: 10.1016/j.phymed.2007.06.001] [Cited by in Crossref: 64] [Cited by in F6Publishing: 49] [Article Influence: 4.3] [Reference Citation Analysis]
13 Roggenbuck C, Lammert F, Berthold HK, Giese T, Stallmach A, Stehle P, Ellinger S. High-dose oral supplementation of antioxidants and glutamine improves the antioxidant status in patients with Crohn's disease: A pilot study. e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism 2008;3:e246-53. [DOI: 10.1016/j.eclnm.2008.06.012] [Cited by in Crossref: 10] [Cited by in F6Publishing: 6] [Article Influence: 0.7] [Reference Citation Analysis]
14 Lettieri-Barbato D, Tomei F, Sancini A, Morabito G, Serafini M. Effect of plant foods and beverages on plasma non-enzymatic antioxidant capacity in human subjects: a meta-analysis. Br J Nutr 2013;109:1544-56. [PMID: 23507127 DOI: 10.1017/S0007114513000263] [Cited by in Crossref: 49] [Cited by in F6Publishing: 24] [Article Influence: 5.4] [Reference Citation Analysis]
15 Hoelzl C, Lorenz O, Haudek V, Gundacker N, Knasmüller S, Gerner C. Proteome alterations induced in human white blood cells by consumption of Brussels sprouts: Results of a pilot intervention study. Proteomics Clin Appl 2008;2:108-17. [PMID: 21136784 DOI: 10.1002/prca.200780100] [Cited by in Crossref: 12] [Cited by in F6Publishing: 11] [Article Influence: 1.2] [Reference Citation Analysis]
16 Haseeb S, Alexander B, Baranchuk A. Wine and Cardiovascular Health: A Comprehensive Review. Circulation 2017;136:1434-48. [PMID: 28993373 DOI: 10.1161/CIRCULATIONAHA.117.030387] [Cited by in Crossref: 77] [Cited by in F6Publishing: 28] [Article Influence: 15.4] [Reference Citation Analysis]
17 Hirano T, Sakai A, Ootsuyama Y, Kasai H. Chronic alcohol consumption prevents 8-hydroxyguanine accumulation in 3'-methyl-4-dimethylaminoazobenzene-treated mouse liver. Biochem Biophys Res Commun 2009;387:316-20. [PMID: 19596271 DOI: 10.1016/j.bbrc.2009.07.016] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.1] [Reference Citation Analysis]
18 Fernandez-panchon MS, Villano D, Troncoso AM, Garcia-parrilla MC. Antioxidant Activity of Phenolic Compounds: From In Vitro Results to In Vivo Evidence. Critical Reviews in Food Science and Nutrition 2008;48:649-71. [DOI: 10.1080/10408390701761845] [Cited by in Crossref: 203] [Cited by in F6Publishing: 171] [Article Influence: 14.5] [Reference Citation Analysis]
19 Azqueta A, Collins AR. The essential comet assay: a comprehensive guide to measuring DNA damage and repair. Arch Toxicol 2013;87:949-68. [PMID: 23685795 DOI: 10.1007/s00204-013-1070-0] [Cited by in Crossref: 258] [Cited by in F6Publishing: 228] [Article Influence: 28.7] [Reference Citation Analysis]
20 Ellinger S, Gordon A, Kürten M, Jungfer E, Zimmermann BF, Zur B, Ellinger J, Marx F, Stehle P. Bolus Consumption of a Specifically Designed Fruit Juice Rich in Anthocyanins and Ascorbic Acid Did Not Influence Markers of Antioxidative Defense in Healthy Humans. J Agric Food Chem 2012;60:11292-300. [DOI: 10.1021/jf300719t] [Cited by in Crossref: 14] [Cited by in F6Publishing: 10] [Article Influence: 1.4] [Reference Citation Analysis]
21 Da Silva MS, Rudkowska I. Novel functional foods for optimal oxidative status in healthy ageing. Maturitas 2016;93:100-7. [PMID: 27145907 DOI: 10.1016/j.maturitas.2016.04.001] [Cited by in Crossref: 11] [Cited by in F6Publishing: 8] [Article Influence: 1.8] [Reference Citation Analysis]
22 Covas MI, Gambert P, Fitó M, de la Torre R. Wine and oxidative stress: up-to-date evidence of the effects of moderate wine consumption on oxidative damage in humans. Atherosclerosis. 2010;208:297-304. [PMID: 19660752 DOI: 10.1016/j.atherosclerosis.2009.06.031] [Cited by in Crossref: 84] [Cited by in F6Publishing: 65] [Article Influence: 6.5] [Reference Citation Analysis]
23 Godycki-cwirko M, Krol M, Krol B, Zwolinska A, Kolodziejczyk K, Kasielski M, Padula G, Grębocki J, Kazimierska P, Miatkowski M, Markowski J, Nowak D. Uric Acid but Not Apple Polyphenols Is Responsible for the Rise of Plasma Antioxidant Activity after Apple Juice Consumption in Healthy Subjects. Journal of the American College of Nutrition 2010;29:397-406. [DOI: 10.1080/07315724.2010.10719857] [Cited by in Crossref: 34] [Cited by in F6Publishing: 26] [Article Influence: 2.8] [Reference Citation Analysis]
24 Otaolaurruchi E, Fernández-pachón MS, Gonzalez AG, Troncoso AM, García-parrilla MC. Repeated Red Wine Consumption and Changes on Plasma Antioxidant Capacity and Endogenous Antioxidants (Uric Acid and Protein Thiol Groups). J Agric Food Chem 2007;55:9713-8. [DOI: 10.1021/jf071705o] [Cited by in Crossref: 16] [Cited by in F6Publishing: 16] [Article Influence: 1.1] [Reference Citation Analysis]
25 Licandro-Seraut H, Gury J, Tran NP, Barthelmebs L, Cavin JF. Kinetics and intensity of the expression of genes involved in the stress response tightly induced by phenolic acids in Lactobacillus plantarum. J Mol Microbiol Biotechnol 2008;14:41-7. [PMID: 17957109 DOI: 10.1159/000106081] [Cited by in Crossref: 26] [Cited by in F6Publishing: 24] [Article Influence: 1.9] [Reference Citation Analysis]
26 Escudero-López B, Berná G, Ortega Á, Herrero-Martín G, Cerrillo I, Martín F, Fernández-Pachón MS. Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice. Food Chem Toxicol 2015;78:78-85. [PMID: 25666657 DOI: 10.1016/j.fct.2015.02.006] [Cited by in Crossref: 17] [Cited by in F6Publishing: 12] [Article Influence: 2.4] [Reference Citation Analysis]
27 Seyedsadjadi N, Berg J, Bilgin AA, Tung C, Grant R. Significant relationships between a simple marker of redox balance and lifestyle behaviours; Relevance to the Framingham risk score. PLoS One 2017;12:e0187713. [PMID: 29107974 DOI: 10.1371/journal.pone.0187713] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 1.2] [Reference Citation Analysis]
28 Chan SM, Adzahan NM, Ab Karim MS, Karim R, Lasekan O, Regenstein JM. Consumer Preferences and Perceptions on Dealcoholised Wine. Journal of Food Products Marketing 2012;18:65-77. [DOI: 10.1080/10454446.2012.627292] [Cited by in Crossref: 5] [Article Influence: 0.5] [Reference Citation Analysis]
29 Schrieks IC, van den Berg R, Sierksma A, Beulens JW, Vaes WH, Hendriks HF. Effect of red wine consumption on biomarkers of oxidative stress. Alcohol Alcohol 2013;48:153-9. [PMID: 22859618 DOI: 10.1093/alcalc/ags086] [Cited by in Crossref: 27] [Cited by in F6Publishing: 23] [Article Influence: 2.7] [Reference Citation Analysis]