Nuts and oxidation: A systematic review

Nutrition Reviews

Volumn 67, Issue 9, 2009, Pages 497-508

  López Uriarte, Patricia ^a   Bulló, Mònica ^a,b   Casas Agustench, Patricia ^a   Babio, Nancy ^a,b   Salas Salvadó, Jordi ^a,b  

^a HOSPITAL UNIVERSITARI SANT JOAN DE REUS   (Spain)

^b Instituto de Salud Carlos III   (Spain)

Author keywords

Antioxidant capacity; Nut; Oxidation; Oxidative stress

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; BETA TOCOPHEROL; BIOLOGICAL MARKER; CAROTENOID; FLAVONOID; GAMMA TOCOPHEROL; ISOPROSTANE; LIPID; LIPOPROTEIN; LOW DENSITY LIPOPROTEIN; MALONALDEHYDE; MONOUNSATURATED FATTY ACID; OXIDIZED LOW DENSITY LIPOPROTEIN; PHENOL; PHYTOSTEROL; POLYUNSATURATED FATTY ACID; PROANTHOCYANIDIN; RESVERATROL; SATURATED FATTY ACID; FATTY ACID; PLANT EXTRACT;

ALMOND; BRAZIL NUT; CASHEW NUT; CHESTNUT; CLINICAL TRIAL; DNA DAMAGE; DNA SUPERCOILING; ENZYME ACTIVITY; FAT CONTENT; FOOD INTAKE; HAZELNUT; HUMAN; HYPERCHOLESTEROLEMIA; IN VITRO STUDY; IN VIVO STUDY; ISCHEMIC HEART DISEASE; LIPID BLOOD LEVEL; LIPID PEROXIDATION; LIPOPROTEIN BLOOD LEVEL; MACADAMIA; NON INSULIN DEPENDENT DIABETES MELLITUS; NONHUMAN; NUT; OXIDATION; OXIDATIVE STRESS; PEANUT; PISTACHIO; REVIEW; SYSTEMATIC REVIEW; WALNUT; ANIMAL; CARDIOVASCULAR DISEASE; CHEMISTRY; DIET; EATING; OXIDATION REDUCTION REACTION;

ANIMALIA;

ANIMALS; ANTIOXIDANTS; BIOLOGICAL MARKERS; CARDIOVASCULAR DISEASES; DIET; EATING; FATTY ACIDS; HUMANS; LIPID PEROXIDATION; NUTS; OXIDATION-REDUCTION; OXIDATIVE STRESS; PLANT EXTRACTS;

EID: 70149099963     PISSN: 00296643     EISSN: 17534887     Source Type: Journal    
DOI: 10.1111/j.1753-4887.2009.00223.x     Document Type: Review

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