Meal-generated oxidative stress in type 2 diabetic patients

Diabetes Care

Volumn 21, Issue 9, 1998, Pages 1529-1533

  Ceriello, Antonio ^a,b   Bortolotti, Nadia ^a   Motz, Enrico ^a   Crescentini, Adriana ^a   Lizzio, Techn Sebastiano ^a   Russo, Assunta ^a   Tonutti, Laura ^a   Taboga, Claudio ^a  

^a UNIVERSITY HOSPITAL OF UDINE   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; FREE RADICAL; GLIBENCLAMIDE; GLYCOSYLATED HEMOGLOBIN; INSULIN; MALONALDEHYDE; URIC ACID;

ADULT; ANTIOXIDANT ACTIVITY; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; CONTROLLED STUDY; DIET SUPPLEMENTATION; FEMALE; FLUORESCENCE ANALYSIS; FOOD INTAKE; GLUCOSE BLOOD LEVEL; HEMOGLOBIN DETERMINATION; HUMAN; HYPERGLYCEMIA; INSULIN BLOOD LEVEL; LIPID BLOOD LEVEL; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; OXIDATIVE STRESS; TRIACYLGLYCEROL BLOOD LEVEL; URIC ACID BLOOD LEVEL; VITAMIN BLOOD LEVEL;

EID: 3543017291     PISSN: 01495992     EISSN: None     Source Type: Journal    
DOI: 10.2337/diacare.21.9.1529     Document Type: Article

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