Buckwheat honey increases serum antioxidant capacity in humans

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 5, 2003, Pages 1500-1505

  Gheldof, Nele ^a   Wang, Xiao Hong ^a   Engeseth, Nicki J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Antioxidant capacity; Honey; Humans; Tea

Indexed keywords

ANTIOXIDANT; COPPER; LIPOPROTEIN; PHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE; SUGAR; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADULT; AEROBIC METABOLISM; ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; BLOOD; BUCKWHEAT; CHEMISTRY; DIET; FOOD INTAKE; HONEY; HUMAN; HUMAN EXPERIMENT; LIPID PEROXIDATION; LIPOPROTEIN BLOOD LEVEL; MALE; NORMAL HUMAN; OXIDATION; SPECTROFLUOROMETRY; TEA;

ADULT; ANTIOXIDANTS; BEVERAGES; COPPER; DIET; FAGOPYRUM; HONEY; HUMANS; LIPID PEROXIDATION; LIPOPROTEINS; MALE; PHENOLS; REACTIVE OXYGEN SPECIES; SPECTROMETRY, FLUORESCENCE; TEA; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CAMELLIA SINENSIS;

EID: 0037467074     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025897t     Document Type: Article

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