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Updated: Jun 18, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

選択したフラボノイドと紫のブドウの果汁は,血小板機能を抑制し,酸化窒素の放出を促進します

J E Freedman1, C Parker, L Li

  • 1Departments of Pharmacology and Medicine, Georgetown University Medical Center, Washington, DC 20007, USA. freedmaj@gunet.georgetown.edu

Circulation
|June 13, 2001
PubMed
まとめ

紫のブドウジュース (PGJ) の摂取は,血小板の蓄積を抑制し,酸化窒素 (NO) の放出を促進し,潜在的に心血管疾患のリスクを軽減します. これらの効果は,PGJのフラボノイドに起因し,アルコールとは独立した利点を提供します.

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