Copyright © 2012 Mohammad Javad ZibaeeNezhad et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

1. D. M. Lloyd-Jones, M. G. Larson, A. Beiser, and D. Levy, “Lifetime risk of developing coronary heart disease,” Lancet, vol. 353, no. 9147, pp. 89–92, 1999. View at Publisher · View at Google Scholar · View at Scopus
2. P. S. Yusuf, S. Hawken, S. Ôunpuu et al., “Effect of potentially modifiable risk factors associated with myocardial infarction in 52 countries (the INTERHEART study): case-control study,” Lancet, vol. 364, no. 9438, pp. 937–952, 2004. View at Publisher · View at Google Scholar · View at Scopus
3. T. A. Manolio, T. A. Pearson, N. K. Wenger, E. Barrett-Connor, G. H. Payne, and W. R. Harlan, “Cholesterol and heart disease in older persons and women. Review of an NHLBI workshop,” Annals of Epidemiology, vol. 2, no. 1-2, pp. 161–176, 1992. View at Scopus
4. A. Aminian, B. Aminian, A. A. Nekooian, and F. Hoseinali, “Effect of unripe grape juice (verjuice) on plasma lipid levels in rabbits rendered hypercholesterolemic by feeding egg yolk,” Acta Medica Iranica, vol. 44, no. 4, pp. 230–234, 2006. View at Scopus
5. M. G. L. Hertog, E. J. M. Feskens, and D. Kromhout, “Antioxidant flavonols and coronary heart disease risk,” Lancet, vol. 349, no. 9053, p. 699, 1997. View at Publisher · View at Google Scholar · View at Scopus
6. M. Aviram and B. Fuhrman, “Polyphenolic flavonoids inhibit macrophage-mediated oxidation of LDL and attenuate atherogenesis,” Atherosclerosis, vol. 137, pp. S45–S50, 1998. View at Publisher · View at Google Scholar · View at Scopus
7. P. Castilla, R. Echarri, A. Dávalos et al., “Concentrated red grape juice exerts antioxidant, hypolipidemic, and antiinflammatory effects in both hemodialysis patients and healthy subjects,” American Journal of Clinical Nutrition, vol. 84, no. 1, pp. 252–262, 2006. View at Scopus
8. D. J. O'Byrne, S. Devaraj, S. M. Grundy, and I. Jialal, “Comparison of the antioxidant effects of Concord grape juice flavonoids and α-tocopherol on markers of oxidative stress in healthy adults,” American Journal of Clinical Nutrition, vol. 76, no. 6, pp. 1367–1374, 2002. View at Scopus
9. W. T. Friedewald, R. I. Levy, and D. S. Fredrickson, “Estimation of the concentration of low-density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge.,” Clinical Chemistry, vol. 18, no. 6, pp. 499–502, 1972. View at Scopus
10. C. Eccleston, Y. Baoru, R. Tahvonen, H. Kallio, G. H. Rimbach, and A. M. Minihane, “Effects of an antioxidant-rich juice (sea buckthorn) on risk factors for coronary heart disease in humans,” Journal of Nutritional Biochemistry, vol. 13, no. 6, pp. 346–354, 2002. View at Publisher · View at Google Scholar · View at Scopus
11. B. Aminian, S. M. Massoompour, A. Sadeghalvaad, and G. H. Omrani, “Unripe grape juice (verjuice) as a lipid-lowering agent: fact or fiction,” Archives of Iranian Medicine, vol. 6, no. 1, pp. 32–34, 2003. View at Scopus
12. M. H. Khadem-Ansari, Y. Rasmi, and F. Ramezani, “Effects of red grape juice consumption on high density lipoprotein-cholesterol, apolipoprotein ai, apolipoprotein b and homocysteine in healthy human volunteers,” The Open Biochemistry Journal, vol. 4, pp. 96–99, 2010. View at Publisher · View at Google Scholar
13. J. H. Stein, J. G. Keevil, D. A. Wiebe, S. Aeschlimann, and J. D. Folts, “Purple grape juice improves endothelial function and reduces the susceptibility of LDL cholesterol to oxidation in patients with coronary artery disease,” Circulation, vol. 100, no. 10, pp. 1050–1055, 1999. View at Scopus
14. J. A. Vinson, K. Teufel, and N. Wu, “Red wine, dealcoholized red wine, and especially grape juice, inhibit atherosclerosis in a hamster model,” Atherosclerosis, vol. 156, no. 1, pp. 67–72, 2001. View at Publisher · View at Google Scholar · View at Scopus