Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

American Journal of Clinical Nutrition

Volumn 84, Issue 1, 2006, Pages 95-135

  Halvorsen, Bente L ^a   Carlsen, Monica H ^a   Phillips, Katherine M ^b   Bøhn, Siv K ^a   Holte, Kari ^a   Jacobs Jr , David R ^c   Blomhoff, Rune ^a  

^a UNIVERSITY OF OSLO   (Norway)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^c UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Antioxidants; Chronic degenerative diseases; Ferric reducing ability of plasma; Oxidative damage; Oxidative stress; Redox active compounds

Indexed keywords

ANTIOXIDANT; REDUCING AGENT;

ARTICLE; BERRY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FRUIT; HERB; NUT; OXIDATION REDUCTION REACTION; PLANT SEED; PORTION SIZE; SPICE; UNITED STATES; VEGETABLE; CEREAL; CHEMISTRY; CLASSIFICATION; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; GOVERNMENT; HUMAN; METHODOLOGY; OXIDATIVE STRESS;

JUGLANDACEAE; VACCINIUM; VITIS SP.;

ANTIOXIDANTS; CEREALS; FOOD ANALYSIS; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HUMANS; OXIDATION-REDUCTION; OXIDATIVE STRESS; SPICES; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE; VEGETABLES;

EID: 33747407002     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/84.1.95     Document Type: Article

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