Phenol antioxidant quantity and quality in foods: Beers and the effect of two types of beer on an animal model of atherosclerosis

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5528-5533

  Vinson, Joe A ^a   Mandarano, Michael ^a   Hirst, Maurice ^b   Trevithick, John R ^b   Bose, Pratima ^a  

^a UNIVERSITY OF SCRANTON   (United States)

^b UNIVERSITY OF WESTERN ONTARIO   (Canada)

Author keywords

Antioxidants; Atherosclerosis; Beer; Lipoprotein oxidation; Phenols

Indexed keywords

ANTIOXIDANT; CATECHIN; CHOLESTEROL; LOW DENSITY LIPOPROTEIN; PHENOL; TRIACYLGLYCEROL; VITAMIN;

ALCOHOL CONSUMPTION; ANIMAL MODEL; ANTIOXIDANT ACTIVITY; ARTICLE; ATHEROSCLEROSIS; BEER; COLORIMETRY; CONTROLLED STUDY; DOSE RESPONSE; FOOD COMPOSITION; FOOD INTAKE; LUMINESCENCE; NONHUMAN; OXIDATION REDUCTION REACTION; UNITED STATES; WINE;

ANIMALS; ANTIOXIDANTS; ARTERIOSCLEROSIS; BEER; CHOLESTEROL; CHOLESTEROL, HDL; CHOLESTEROL, LDL; CRICETINAE; DIET; DISEASE MODELS, ANIMAL; MALE; MESOCRICETUS; PHENOLS; TRIGLYCERIDES;

ANIMALIA; CRICETINAE;

EID: 0043014626     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034189k     Document Type: Article

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