Uric acid but not apple polyphenols is responsible for the rise of plasma antioxidant activity after apple juice consumption in healthy subjects

Journal of the American College of Nutrition

Volumn 29, Issue 4, 2010, Pages 397-406

  Godycki Cwirko, Maciek ^a   Krol, Maciej ^a   Krol, Bogusław ^c   Zwolinska, Anna ^a   Kolodziejczyk, Krzysztof ^c   Kasielski, Marek ^b   Padula, Gianluca ^a   Grębocki, Jacek ^a   Kazimierska, Paulina ^a   Miatkowski, Marcin ^a   Markowski, Jarosław ^d   Nowak, Dariusz ^a  

^a Department of Family and Community Medicine ^*  (Poland)

^b Bases of Clinical Medicine Teaching Center   (Poland)

^c MEDICAL UNIVERSITY OF LODZ   (Poland)

^d RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE   (Poland)

Author keywords

Apple juice; DPPH radical decomposition; Ferric reducing ability of plasma; Fructose; Plasma antioxidant capacity; Polyphenols; Uric acid

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; POLYPHENOL; QUERCETIN; URIC ACID;

ADULT; ANTIOXIDANT ACTIVITY; APPLE JUICE; ARTICLE; BLOOD CELL COUNT; DRINKING; FEMALE; FLUID INTAKE; HUMAN; HUMAN EXPERIMENT; IN VITRO STUDY; MALE; NORMAL HUMAN; URIC ACID BLOOD LEVEL;

ADULT; ANTIOXIDANTS; BEVERAGES; BIPHENYL COMPOUNDS; DIET; DOUBLE-BLIND METHOD; FEMALE; FLAVONOIDS; FRUIT; HUMANS; IRON; MALE; MALUS; PHENOLS; PICRATES; PLANT EXTRACTS; QUERCETIN; REFERENCE VALUES; URIC ACID;

MALUS X DOMESTICA;

EID: 78549295501     PISSN: 07315724     EISSN: 15411087     Source Type: Journal    
DOI: 10.1080/07315724.2010.10719857     Document Type: Article

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