Cabernet Sauvignon wine polysaccharides attenuate sepsis inflammation and lethality in mice
Abstract
Cabernet Sauvignon red wine is produced from Vitis vinifera grapes. The similarity between polysaccharides extracted from commercial Cabernet Sauvignon wines from three vintages and in vivo anti-inflammatory properties were studied in this work. It was demonstrated that the wines have similar polysaccharide patterns even though they were produced in different years. Also, it was investigated the effects of polysaccharide mixture and isolated...
Paper Details
Title
Cabernet Sauvignon wine polysaccharides attenuate sepsis inflammation and lethality in mice
Published Date
Apr 1, 2019
Journal
Volume
210
Pages
254 - 263
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Notes
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