Phenolic antioxidants and prevention of chronic inflammation

Food Technology

Volumn 58, Issue 11, 2004, Pages 42-46

  Finley, John W ^a  

^a A M Todd Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALORIES; CHRONIC INFLAMMATION; OBESITY; PHENOLIC ANTIOXIDANTS;

CONSUMER PRODUCTS; DISEASE CONTROL; EPIDEMIOLOGY; FLAMMABILITY; FLAVORS; FOOD PRODUCTS; GENES; HEALTH RISKS; MARKETING; OILS AND FATS; PROTEINS;

ANTIOXIDANTS;

EID: 10044272116     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review

References (5)

1. Brownlee, M. 2003, A radical explanation for glucose-Induced cell dysfunction, J. Clin, Invest. 112:1788-1790.
2. Curat, C.A., Miranville, A., Sengenes, C., Diehl, M., Tonus, C., Busse, R., and Bouloumie, A. 2004, From blood monocytes to adipose tissue-resident macrophages; Induction of diapedesis by human mature adlpocytes, Diabetes 53: 1285-1292.
3. Dandona, P., Aljada, A., and Bandyopadhyay, A. 2004, Inflammation: The link between insulin resistance, obesity and diabetes, Trends Immunol, 25; 4-7
4. Pischon, T., Hankinson, S.E., Hotamisligil, G.S., Rifai, N., Willett, W.C., and Rimm, E.B. 2003. Habitual dietary intake of n-3 and n-6 fatty acids In relation to inflammatory markers among US men and women. Circulation 108(2): 155-160.
5. Rosen, P., Nawroth, P.P., King, G., Moller, W., Tritschler, H.-J., and Packer, L. 2001, The role of oxidative stress in the onset and progression of diabetes and its complications: A summary of a congress series sponsored by UNESCO-MCBN, the American Diabetes Association and the German diabetes society, Diabetes/Metabolism Res. Rev. 17(3): 189-212.