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There are 7164101 results for: content related to: RED WINE MAY DECREASE ENDOGENOUS ESTROGEN LEVELS IN PREMENOPAUSAL WOMEN, BUT DOES THIS PROTECT AGAINST BREAST CANCER?

  1. Anti-Aromatase Chemicals in Red Wine

    Annals of the New York Academy of Sciences

    Volume 963, Issue 1, June 2002, Pages: 239–246, E. T. ENG, D. WILLIAMS, U. MANDAVA, N. KIRMA, R. R. TEKMAL and S. CHEN

    Version of Record online : 24 JAN 2006, DOI: 10.1111/j.1749-6632.2002.tb04116.x

  2. MORE RESEARCH NEEDED ON ACCEPTABILITY AND SAFETY OF NICOTINE PATCHES IN PREGNANCY FOR SMOKING CESSATION

    Journal of Midwifery & Women’s Health

    Volume 57, Issue 4, July/August 2012, Pages: 423–424, Mary Ann Faucher

    Version of Record online : 3 JUL 2012, DOI: 10.1111/j.1542-2011.2012.00195_5.x

  3. EXERCISE IS GOOD FOR PREGNANT WOMEN AND SAFE FOR THE FETUS

    Journal of Midwifery & Women’s Health

    Volume 57, Issue 4, July/August 2012, Pages: 418–419, Mary Ann Faucher

    Version of Record online : 3 JUL 2012, DOI: 10.1111/j.1542-2011.2012.00195_1.x

  4. AN UPDATED SCIENTIFIC REVIEW OF THE BENEFITS OF BREASTFEEDING WITH ADDITIONAL RESOURCES FOR USE IN EVERYDAY PRACTICE

    Journal of Midwifery & Women’s Health

    Volume 57, Issue 4, July/August 2012, Pages: 422–423, Mary Ann Faucher

    Version of Record online : 3 JUL 2012, DOI: 10.1111/j.1542-2011.2012.00195_4.x

  5. DRINK TEA FOR BONE HEALTH BUT NOT TOO MUCH

    Journal of Midwifery & Women’s Health

    Volume 57, Issue 4, July/August 2012, Pages: 421–422, Mary Ann Faucher

    Version of Record online : 3 JUL 2012, DOI: 10.1111/j.1542-2011.2012.00195_3.x

  6. Iron absorption from red and white wines

    Scandinavian Journal of Haematology

    Volume 34, Issue 2, February 1985, Pages: 121–127, W. R. Bezwoda, J. D. Torrance, Professor T. H. Bothwell, A. P. Macphail, B. Graham and W. Mills

    Version of Record online : 24 APR 2009, DOI: 10.1111/j.1600-0609.1985.tb02243.x

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    Modulation of haemostatic function and prevention of experimental thrombosis by red wine in rats: a role for increased nitric oxide production

    British Journal of Pharmacology

    Volume 127, Issue 3, June 1999, Pages: 747–755, Tomasz Wollny, Luca Aiello, Donata Di Tommaso, Vincenzo Bellavia, Domenico Rotilio, Maria Benedetta Donati, Giovanni De Gaetano and Licia Iacoviello

    Version of Record online : 29 JAN 2009, DOI: 10.1038/sj.bjp.0702586

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    A prospective cohort study of red wine consumption and risk of prostate cancer

    International Journal of Cancer

    Volume 120, Issue 7, 1 April 2007, Pages: 1529–1535, Siobhan Sutcliffe, Edward Giovannucci, Michael F. Leitzmann, Eric B. Rimm, Meir J. Stampfer, Walter C. Willett and Elizabeth A. Platz

    Version of Record online : 8 JAN 2007, DOI: 10.1002/ijc.22498

  9. Red Wine in Moderation: Potential Health Benefits Independent of Alcohol

    Nutrition in Clinical Care

    Volume 3, Issue 2, March/April 2000, Pages: 76–82, Guohua Cao and Ronald L. Prior

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1523-5408.2000.00024.x

  10. Wine Flavonoids Protect against LDL Oxidation and Atherosclerosis

    Annals of the New York Academy of Sciences

    Volume 957, Issue 1, May 2002, Pages: 146–161, MICHAEL AVIRAM and BIANCA FUHRMAN

    Version of Record online : 24 JAN 2006, DOI: 10.1111/j.1749-6632.2002.tb02913.x

  11. The in Vivo Antithrombotic Effect of Wine Consumption on Human Blood Platelets and Hemostatic Factors

    Annals of the New York Academy of Sciences

    Volume 957, Issue 1, May 2002, Pages: 329–332, ERNA P.G. MANSVELT, DAVID P. Van VELDEN, ELBA FOURIE, MARIETJIE ROSSOUW, SUSAN J. Van RENSBURG and C. MARIUS SMUTS

    Version of Record online : 24 JAN 2006, DOI: 10.1111/j.1749-6632.2002.tb02935.x

  12. Dietary proanthocyanidins: Occurrence, dietary intake, bioavailability, and protection against cardiovascular disease

    Molecular Nutrition & Food Research

    Volume 49, Issue 2, February 2005, Pages: 159–174, Salka Elbøl Rasmussen, Hanne Frederiksen, Kirstine Struntze Krogholm and Lea Poulsen

    Version of Record online : 5 JAN 2005, DOI: 10.1002/mnfr.200400082

  13. Detection of Traces of Ovalbumin and Casein in White and Red Wines by Quantitative Western Blotting

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: T2102–T2109, Philippe Meyer and Simone Zanetti

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12990

  14. Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2246–2254, Roberta Dordoni, Roberta Galasi, Donato Colangelo, Dante Marco De Faveri and Milena Lambri

    Version of Record online : 18 AUG 2015, DOI: 10.1111/ijfs.12875

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    A Comparison of the Antioxidant Potential of Wine and Beer

    Journal of the Institute of Brewing

    Volume 117, Issue 4, 2011, Pages: 547–555, Michael B. Di Pietro and Charles W. Bamforth

    Version of Record online : 16 MAY 2012, DOI: 10.1002/j.2050-0416.2011.tb00503.x

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    Red wine consumption and risk of prostate cancer: The California Men's Health Study

    International Journal of Cancer

    Volume 126, Issue 1, 1 January 2010, Pages: 171–179, Chun Chao, Reina Haque, Stephen K. Van Den Eeden, Bette J. Caan, Kwun-Yee T. Poon and Virginia P. Quinn

    Version of Record online : 11 JUN 2009, DOI: 10.1002/ijc.24637

  17. Effects of white and red wine on endothelial function in subjects with coronary artery disease

    Internal Medicine Journal

    Volume 34, Issue 5, May 2004, Pages: 224–228, A. P. Whelan, W. H. F. Sutherland, M. P. McCormick, D. J. Yeoman, S. A. De Jong and M. J. A. Williams

    Version of Record online : 19 MAY 2004, DOI: 10.1111/j.1444-0903.2004.00507.x

  18. The sensory evaluation of 2,4,6-trichloroanisole in wines

    Journal of the Institute of Brewing

    Volume 121, Issue 3, 2015, Pages: 411–417, Maria Carla Cravero, Federica Bonello, Maria del Carmen Pazo Alvarez, Christos Tsolakis and Daniela Borsa

    Version of Record online : 24 JUN 2015, DOI: 10.1002/jib.230

  19. The effect of light on the composition of some volatile compounds in wine: an HS-SPME-GC-MS study

    International Journal of Food Science & Technology

    Volume 44, Issue 12, December 2009, Pages: 2377–2384, Luciana Cellamare, Maurizio D’Auria, Lucia Emanuele and Rocco Racioppi

    Version of Record online : 17 SEP 2008, DOI: 10.1111/j.1365-2621.2008.01723.x

  20. EFFECT OF SERVING TEMPERATURE ON THE SENSORY ATTRIBUTES OF RED AND WHITE WINES

    Journal of Sensory Studies

    Volume 23, Issue 3, June 2008, Pages: 398–416, CAROLYN F. ROSS and KAREN WELLER

    Version of Record online : 1 JUN 2008, DOI: 10.1111/j.1745-459X.2008.00162.x