Cranberries and cranberry products: Powerful in vitro, ex vivo, and in vivo sources of antioxidants

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 14, 2008, Pages 5884-5891

  Vinson, Joe A ^a   Bose, Pratima ^a   Proch, John ^a   Al Kharrat, Hassan ^a   Samman, Najwa ^a  

^a UNIVERSITY OF SCRANTON   (United States)

Author keywords

Antioxidant; Cranberry; Cranberry juice; Glucose; High fructose corn syrup; Oxidative stress; Plasma antioxidant capacity; Polyphenols; Triglycerides

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FRUCTOSE; TRIACYLGLYCEROL;

ADULT; ARTICLE; BEVERAGE; BLOOD; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CRANBERRY; DIET; FEMALE; FOOD FREEZING; FOOD PRESERVATION; FRUIT; GLUCOSE BLOOD LEVEL; HUMAN; MALE; RANDOMIZED CONTROLLED TRIAL;

ADULT; ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; BLOOD GLUCOSE; DIET; FEMALE; FOOD PRESERVATION; FROZEN FOODS; FRUCTOSE; FRUIT; HUMANS; MALE; TRIGLYCERIDES; VACCINIUM MACROCARPON;

VACCINIUM MACROCARPON; ZEA MAYS;

EID: 49049093205     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf073309b     Document Type: Article

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