Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits

Food and Function

Volumn 3, Issue 2, 2012, Pages 134-140

  Vinson, Joe A ^a   Cai, Yuxing ^a  

^a UNIVERSITY OF SCRANTON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; BASIC HYDROLYSIS; COMMERCIAL SAMPLE; ENDOTHELIAL FUNCTION; EUROPEAN UNION; IN-VIVO; LIPID PROFILE; LOWER DENSITY; OXIDATIVE PROCESS; PEANUT BUTTER; PER CAPITA; POLYPHENOLS; POTENTIAL HEALTH; SINGLE-STEP; WEIGHT GAIN;

AGENTS; CALCINATION; FOOD PRODUCTS; LIPIDS; METHANOL; NUTRITION;

PHENOLS;

ANTIOXIDANT; CATECHIN; LOW DENSITY LIPOPROTEIN; POLYPHENOL;

ARTICLE; CHEMISTRY; DIET; DRUG EFFECT; FRUIT; FUNCTIONAL FOOD; HUMAN; LIPID METABOLISM; NUT; VEGETABLE; WALNUT;

ANTIOXIDANTS; CATECHIN; DIET; FRUIT; FUNCTIONAL FOOD; HUMANS; JUGLANS; LIPID METABOLISM; LIPOPROTEINS, LDL; NUTS; POLYPHENOLS; VEGETABLES;

EID: 84857326054     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c2fo10152a     Document Type: Article

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