红葡萄酒和食用油中多不饱和脂肪酸的消耗增加了血浆儿茶酸浓度但不改变乳糜微粒脂质过氧化反应状态

• Concomitant consumption of red wine and polyunsaturated fatty acids in edible oil does not influence the peroxidation status of chylomicron lipids despite increasing plasma catechin concentration