R
Rosemary L. Walzem
Researcher at Texas A&M University
Publications - 115
Citations - 6565
Rosemary L. Walzem is an academic researcher from Texas A&M University. The author has contributed to research in topics: Lipoprotein & Cholesterol. The author has an hindex of 39, co-authored 112 publications receiving 6041 citations. Previous affiliations of Rosemary L. Walzem include Texas A&M Health Science Center & University of Maryland, College Park.
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Journal ArticleDOI
Glycosylphosphatidylinositol-Anchored High-Density Lipoprotein-Binding Protein 1 Plays a Critical Role in the Lipolytic Processing of Chylomicrons
Anne P. Beigneux,Brandon S.J. Davies,Peter Gin,Michael M. Weinstein,Emily Farber,Xin Qiao,Franklin Peale,Stuart Bunting,Rosemary L. Walzem,Jinny S. Wong,William S. Blaner,Zhi-Ming Ding,Kristan Melford,Nuttaporn Wongsiriroj,Xiao Shu,Fred de Sauvage,Robert O. Ryan,Loren G. Fong,André Bensadoun,Stephen G. Young +19 more
TL;DR: It is shown that glycosylphosphatidylinositol-anchored high-density lipoprotein-binding protein 1 (GPIHBP1) plays a critical role in the lipolytic processing of chylomicrons in capillaries.
Journal ArticleDOI
The health benefits of wine.
J. B. German,Rosemary L. Walzem +1 more
TL;DR: It is revealed that individuals with the habit of daily moderate wine consumption enjoy significant reductions in all-cause and particularly cardiovascular mortality when compared with individuals who abstain or who drink alcohol to excess.
Journal ArticleDOI
Antioxidant Activity of Citrus Limonoids, Flavonoids, and Coumarins
TL;DR: It seems that flavonoids, which contain a chromanol ring system, had stronger antioxidant activity as compared to limonoids and bergapten, which lack the hydroxy groups.
Journal ArticleDOI
Whey components: millennia of evolution create functionalities for mammalian nutrition: what we know and what we may be overlooking.
TL;DR: Food and nutrition research must move beyond the description of food ingredients as delivering only essential nutrients and develop a mechanistic understanding of the interactions between dietary components and the metabolic and physiological properties of the intestine.
Journal ArticleDOI
Catechin Is Present as Metabolites in Human Plasma after Consumption of Red Wine
Jennifer L. Donovan,Jennifer Rc Bell,Sidika E. Kasim-Karakas,J. Bruce German,Rosemary L. Walzem,Robert J. Hansen,Andrew L. Waterhouse +6 more
TL;DR: At every time point, catechin was present almost exclusively as metabolites, and these levels were independent of ethanol, Therefore, if flavonoids are protective nutrients, the active forms are likely to be metabolites, which are far more abundant in plasma than the forms that exist in foods.