Hyperoxia-induced changes in antioxidant capacity and the effect of dietary antioxidants

Journal of Applied Physiology

Volumn 86, Issue 6, 1999, Pages 1817-1822

  Cao, Guohua ^a,b   Shukitt Hale, Barbara ^a   Bickford, Paula C ^c   Joseph, James A ^a   McEwen, John ^a   Prior, Ronald L ^a,d  

^a TUFTS UNIVERSITY   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

^c VETERANS AFFAIRS MEDICAL CENTER   (United States)

^d AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Blueberry; Oxygen radical absorbance capacity; Spinach; tocopherol

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; OXYGEN RADICAL;

ANIMAL EXPERIMENT; ARTICLE; DIET SUPPLEMENTATION; FRUIT; HYPEROXIA; LIPID PEROXIDATION; MALE; NONHUMAN; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; PRIORITY JOURNAL; RAT; SPINACH;

EID: 0033053471     PISSN: 87507587     EISSN: None     Source Type: Journal    
DOI: 10.1152/jappl.1999.86.6.1817     Document Type: Article

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