Effect of long term supplementation of tomatoes (cooked) on levels of antioxidant enzymes, lipid peroxidation rate, lipid profile and glycated haemoglobin in type 2 diabetes mellitus

West Indian Medical Journal

Volumn 55, Issue 4, 2006, Pages 274-278

  Bose, K S C ^a,b   Agrawal, B K ^a,b  

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

^b GANDHI MEDICAL COLLEGE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTILIPEMIC AGENT; ANTIOXIDANT; BIOLOGICAL MARKER; CHOLESTEROL; GLUCOSE; GLUTATHIONE PEROXIDASE; GLUTATHIONE TRANSFERASE; GLYCOSYLATED HEMOGLOBIN; HEMOGLOBIN A1C; HIGH DENSITY LIPOPROTEIN; LOW DENSITY LIPOPROTEIN; LYCOPENE; MALONALDEHYDE; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL; VERY LOW DENSITY LIPOPROTEIN;

ADULT; ANTIOXIDANT ACTIVITY; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; CONTROLLED STUDY; DIET SUPPLEMENTATION; GLUCOSE BLOOD LEVEL; HEMOGLOBIN DETERMINATION; HUMAN; LIPID BLOOD LEVEL; LIPID PEROXIDATION; LONG TERM CARE; NON INSULIN DEPENDENT DIABETES MELLITUS; TOMATO; TRIACYLGLYCEROL BLOOD LEVEL;

EID: 37849188391     PISSN: 00433144     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0043-31442006000400010     Document Type: Article

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