CareLit · DOI-Nachweis · Zeitschrift für Gastroenterologie
The ingredient of red wine, resveratrol, aggravates the effects of free fatty acids (FFA) on the hepatic stellate cell line LX–2
DOI 10.1055/s-2008-1037458
Bibliografische Angaben
Nachweis in CareLit
Autor:innenD Zahn, G Marquitan, L Bechmann, M Schlattjan, G Gerken, A Canbay
ZeitschriftZeitschrift für Gastroenterologie
Ausgabe01/2008
Jahrgang / SeitenNicht angegeben
Kernaussage aus der Literatur
Abstract-Vorschau
Aims: One of the candidates to exert the beneficial effects of moderate consumption of red wine is resveratrol (trans–3,5,4´-trihydroxystilbene), a nonflavonoid polyphenol with antioxidative, anticancer, and antiinflammatory properties. It has been shown to improve health and survival in obese mice. In contrast, FFAs play an important role in liver fibrogenesis and act as profibrotic factors. Among other effects, FF…
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Zitierempfehlung
D Zahn, G Marquitan, L Bechmann, M Schlattjan, G Gerken, A Canbay (2008) The ingredient of red wine, resveratrol, aggravates the effects of free fatty acids (FFA) on the hepatic stellate cell line LX–2. Zeitschrift für Gastroenterologie (01). https://doi.org/10.1055/s-2008-1037458
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