Strawberry As a Functional Food: An Evidence-Based Review

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 6, 2014, Pages 790-806

  Basu, Arpita ^a   Nguyen, Angel ^a   Betts, Nancy M ^a   Lyons, Timothy J ^b  

^a OKLAHOMA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF OKLAHOMA HEALTH SCIENCES CENTER   (United States)

Author keywords

anthocyanins; antioxidants; bioavailability; oxidative stress; postprandial lipemia; Strawberries

Indexed keywords

AGRICULTURAL PRACTICES; BIOAVAILABILITY; CARDIO-VASCULAR RISK FACTORS; ENDOTHELIAL NITRIC-OXIDE SYNTHASE (ENOS); NUTRITIONAL EPIDEMIOLOGY; POSTPRANDIAL LIPEMIA; STRAWBERRIES; STRAWBERRY CULTIVARS;

AGENTS; ANTHOCYANINS; ANTIOXIDANTS; BIOCHEMISTRY; DISEASES; NITRIC OXIDE; ORGANIC ACIDS; OXIDATIVE STRESS; PATHOLOGY; PHENOLS;

FRUITS;

PLANT MEDICINAL PRODUCT;

ANIMAL; CHEMISTRY; DISEASE MODEL; EVIDENCE BASED MEDICINE; FRAGARIA; FUNCTIONAL FOOD; HUMAN; HYPERTENSION; INFLAMMATION; NEOPLASM; OXIDATIVE STRESS; PHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL (TOPIC); REVIEW;

ANIMALS; DISEASE MODELS, ANIMAL; EVIDENCE-BASED MEDICINE; FRAGARIA; FUNCTIONAL FOOD; HUMANS; HYPERTENSION; INFLAMMATION; NEOPLASMS; OXIDATIVE STRESS; PHYTOCHEMICALS; RANDOMIZED CONTROLLED TRIALS AS TOPIC;

EID: 84890756652     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.608174     Document Type: Article

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