Pigmented potato consumption alters oxidative stress and inflammatory damage in men1,2

Journal of Nutrition

Volumn 141, Issue 1, 2011, Pages 108-111

  Kaspar, Kerrie L ^a   Park, Jean Soon ^a   Brown, Charles R ^b   Mathison, Bridget D ^a   Navarre, Duroy A ^b   Chew, Boon P ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

8 HYDROXYDEOXYGUANOSINE; ANTHOCYANIN; ANTIOXIDANT; BIOLOGICAL MARKER; C REACTIVE PROTEIN; CAROTENOID; CYTOKINE; INTERLEUKIN 6; PHENOL DERIVATIVE;

ADULT; ARTICLE; CONTROLLED STUDY; CYTOTOXICITY; DIETARY INTAKE; DNA DAMAGE; HUMAN; HUMAN EXPERIMENT; INFLAMMATION; LIPID PEROXIDATION; LYMPHOCYTE PROLIFERATION; MALE; NATURAL KILLER CELL; NORMAL HUMAN; OXIDATION; OXIDATIVE STRESS; PHENOTYPE; PIGMENTED POTATO; POTATO;

ADOLESCENT; ADULT; ANTHOCYANINS; ANTIOXIDANTS; C-REACTIVE PROTEIN; CAROTENOIDS; CYTOKINES; DNA DAMAGE; HUMANS; INFLAMMATION; MALE; OXIDATIVE STRESS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 78650450564     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.110.128074     Document Type: Article

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