Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults

Food Research International

Volumn 44, Issue 5, 2011, Pages 1386-1391

  Robles Sánchez, Maribel ^a   Astiazaran Garcia Humberto H ^b   Martín Belloso, Olga ^c   Gorinstein, Shela ^d   Alvarez Parrilla, Emilio ^e   de la Rosa, Laura A ^e   Yepiz Plascencia, Gloria ^b   González Aguilar, Gustavo A ^b  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^c UNIVERSITY OF LLEIDA   (Spain)

^d HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^e UNIVERSIDAD AUTÓNOMA DE CIUDAD JUÁREZ   (Mexico)

Author keywords

Antioxidant capacity; Antioxidant compounds; Fresh cut fruits; Mangifera indica L.; Mango; Supplementation

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; FRESH-CUT FRUITS; MANGIFERA INDICA; MANGO; SUPPLEMENTATION;

BODY FLUIDS; FRUITS; PHENOLS;

PLASMAS;

MANGIFERA INDICA;

EID: 79957623552     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.052     Document Type: Article

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