Cacao liquor polyphenols reduce oxidative stress without maintaining α-tocopherol levels in rats fed a vitamin E-deficient diet

Lipids

Volumn 36, Issue 1, 2001, Pages 67-71

  Yamagishi, Megumi ^b   Osakabe, Naomi ^b   Takizawa, Toshio ^b   Osawa, Toshihiko ^a  

^a NAGOYA UNIVERSITY   (Japan)

^b MEIJI SEIKA KAISHA LTD   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; CATECHIN; LIPID PEROXIDE; POLYPHENOL DERIVATIVE;

ALPHA TOCOPHEROL DEFICIENCY; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BRAIN LEVEL; CACAO; CONTROLLED STUDY; DIET SUPPLEMENTATION; DOSE RESPONSE; DRUG ABSORPTION; DRUG DISTRIBUTION; HEART; KIDNEY; LIQUID; LIVER LEVEL; MALE; NONHUMAN; OXIDATIVE STRESS; RAT; VITAMIN BLOOD LEVEL;

ANIMALIA; THEOBROMA CACAO;

EID: 0035110089     PISSN: 00244201     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11745-001-0669-9     Document Type: Article

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