Effect of lycopene from tomatoes (cooked) on plasma antioxidant enzymes, lipid peroxidation rate and lipid profile in grade-I hypertension

Annals of Nutrition and Metabolism

Volumn 51, Issue 5, 2007, Pages 477-481

  Bose, K Subhash C ^a,c   Agrawal, B K ^b  

^a People's College of Dental Sciences and Research Centre   (India)

^b GANDHI MEDICAL COLLEGE   (India)

^c People s College of Medical Sciences and Research Centre   (India)

Author keywords

Antioxidants; Grade I hypertension; Lipid peroxidation; Lycopene; Oxidative stress

Indexed keywords

ANTIOXIDANT; CHOLESTEROL; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; LIPID; LYCOPENE; MALONALDEHYDE; SUPEROXIDE DISMUTASE; TRIACYLGLYCEROL;

ADULT; ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; ENZYME ACTIVITY; HUMAN; HYPERTENSION; LIPID PEROXIDATION; PRIORITY JOURNAL; TOMATO; TRIACYLGLYCEROL BLOOD LEVEL;

ADULT; ANTIOXIDANTS; CAROTENOIDS; CASE-CONTROL STUDIES; FEMALE; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; HUMANS; HYPERTENSION; LIPID PEROXIDATION; LIPIDS; LYCOPERSICON ESCULENTUM; MALE; MALONDIALDEHYDE; MIDDLE AGED; OXIDATIVE STRESS; SUPEROXIDE DISMUTASE;

LYCOPERSICON ESCULENTUM;

EID: 36749003846     PISSN: 02506807     EISSN: None     Source Type: Journal    
DOI: 10.1159/000111170     Document Type: Article

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