Meal-generated oxidative stress in diabetes [2]

Diabetes Care

Volumn 22, Issue 12, 1999, Pages 2084-2085

  Ceriello, Antonio ^a,b   Bortolotti, Nadia ^a   Motz, Enrico ^a   Lizzio, Sebastiano ^a   Russo, Assunta ^a   Selmo, Vladimir ^a   Catone, Barbara ^a   Tonutti, Laura ^a   Taboga, Claudio ^a  

^a UNIVERSITY HOSPITAL OF UDINE   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

POLYPHENOL;

ADULT; ANTIOXIDANT ACTIVITY; CLINICAL ARTICLE; FOOD INTAKE; HEART PROTECTION; HUMAN; ISCHEMIC HEART DISEASE; LETTER; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; OXIDATIVE STRESS;

EID: 0033366734     PISSN: 01495992     EISSN: None     Source Type: Journal    
DOI: 10.2337/diacare.22.12.2084     Document Type: Letter

References (10)

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4. Whitehead TP, Robinson D, Allaway S, Syms J, Hale A: Effect of red wine on the antioxidant capacity of serum. Clin Chem 41:32-35, 1995
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8. Ceriello A, Bortolotti N, Motz E, Crescentini A, Lizzio S, Russo A, Tonutti L, Taboga C: Meal-generated oxidative stress in type 2 diabetic patients. Diabetes Care 21:1529-1533, 1998
9. Staprans I, Hardman DA, Pan X-M, Feingold KR: Effect of oxidized lipicls in ihe diet on oxidized lipid levels in post-prandial serum chylomicrons of diabetic patients. Diabetes Care 22:300-306, 1999
10. Ghiselli A, Serafini M, Maiani G, Azzini E, Ferro-Luzzi A: A fluorescence-based method for measuring total plasma antioxidant capability. Free Radic Biol Med 18:29-36, 1995