Consumption of tomato products with olive oil but not sunflower oil increases the antioxidant activity of plasma

Free Radical Biology and Medicine

Volumn 29, Issue 10, 2000, Pages 1051-1055

  Lee, Alison ^a   Thurnham, David I ^a   Chopra, Mridula ^a  

^a UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Antioxidant; FRAP; Free radicals; Lycopene; Olive oil; Sunflower oil; Tomato

Indexed keywords

LYCOPENE; OLIVE OIL; SUNFLOWER OIL;

ADULT; ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; DIET SUPPLEMENTATION; FEMALE; FOOD COMPOSITION; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; LIPID BLOOD LEVEL; MALE; NORMAL HUMAN; PRIORITY JOURNAL; TOMATO;

ADULT; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CARDIOVASCULAR DISEASES; CAROTENOIDS; DIETARY FATS, UNSATURATED; FEMALE; HUMANS; LYCOPERSICON ESCULENTUM; MALE; PLANT OILS;

HELIANTHUS; LYCOPERSICON ESCULENTUM;

EID: 0034669666     PISSN: 08915849     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0891-5849(00)00440-8     Document Type: Article

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