Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 180-186

  Tulipani, Sara ^a,d   Alvarez Suarez, Jos M ^a   Busco, Franco ^b   Bompadre, Stefano ^a   Quiles, Jos L ^c   Mezzetti, Bruno ^a   Battino, Maurizio ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b INRCA   (Italy)

^c UNIVERSITY OF GRANADA   (Spain)

^d UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Antihaemolytic effects; Plasma total antioxidant capacity; Strawberry; Vitamin C

Indexed keywords

ANTIHAEMOLYTIC EFFECTS; ANTIOXIDANT PROPERTIES; ANTIOXIDANT STATUS; BIOACTIVE COMPOUNDS; FRUIT CONSUMPTION; HAEMOLYSIS; HEALTHY SUBJECTS; HUMAN ERYTHROCYTES; IN-VITRO; IN-VIVO; LOCALISATION; PILOT STUDIES; POTENTIAL EFFECTS; STRAWBERRY; TOTAL ANTIOXIDANT CAPACITY; VITAMIN C;

BLOOD; CELL MEMBRANES; CYTOLOGY; PLASMAS;

FRUITS;

ANTIOXIDANT; ASCORBIC ACID; CATECHIN; FLAVONOID; FOLIC ACID; GALLIC ACID; GLUCOSIDE; PELARGONIDIN 3 GLUCOSIDE; TROLOX C; UNCLASSIFIED DRUG; URIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL ASSAY; CONTROLLED STUDY; CULTIVAR; DIET SUPPLEMENTATION; ERYTHROCYTE CONCENTRATE; ERYTHROCYTE PARAMETERS; ERYTHROCYTE RESISTANCE; FEMALE; FOOD ANALYSIS; HEMOLYSIS; HUMAN; HUMAN CELL; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; OXIDATIVE STRESS; PILOT STUDY; PLASMA CHARACTERISTICS; STRAWBERRY; TOTAL ANTIOXIDANT CAPACITY; TREATMENT OUTCOME; URIC ACID BLOOD LEVEL; VITAMIN BLOOD LEVEL;

FRAGARIA X ANANASSA;

EID: 79954423294     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.025     Document Type: Article

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