Relationship between fermented papaya preparation supplementation, erythrocyte integrity and antioxidant status in pre-diabetics

Food and Chemical Toxicology

Volumn 65, Issue , 2014, Pages 12-17

  Somanah, Jhoti ^a   Bourdon, Emmanuel ^b   Rondeau, Philippe ^b   Bahorun, Theeshan ^a   Aruoma, Okezie I ^c  

^a UNIVERSITY OF MAURITIUS   (Mauritius)

^b UNIVERSITÉ DE LA RÉUNION   (France)

^c American University of Health Sciences   (United States)

Author keywords

Antioxidant; Blood product preservation; Erythrocyte hemolysis; Fermented papaya preparation; Oxidative stress; Type 2 diabetes

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 2,2' AZOBIS(2 AMIDINOPROPANE); CARBONYL DERIVATIVE; FLAVONOID; HYDROXYL GROUP; NITRIC OXIDE; PHENOL DERIVATIVE; SCAVENGER; SUPEROXIDE; GALLIC ACID; PHENOL;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIET SUPPLEMENTATION; DPPH RADICAL SCAVENGING ASSAY; ERYTHROCYTE INTEGRITY; ERYTHROCYTE PARAMETERS; FERMENTED PAPAYA PREPARATION; FERMENTED PRODUCT; FREE RADICAL SCAVENGING ASSAY; FUNCTIONAL FOOD; HEMOLYSIS; HUMAN; HUMAN CELL; HYDROXYL RADICAL SCAVENGING ASSAY; IMPAIRED GLUCOSE TOLERANCE; IN VITRO STUDY; IN VIVO STUDY; PAPAYA; ADULT; BIOACCUMULATION; ERYTHROCYTE; FEMALE; FOOD INTAKE; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS;

ANTIOXIDANT; BLOOD PRODUCT PRESERVATION; ERYTHROCYTE HEMOLYSIS; FERMENTED PAPAYA PREPARATION; OXIDATIVE STRESS; TYPE 2 DIABETES;

ANTIOXIDANTS; CARICA; ERYTHROCYTES; FERMENTATION; FREE RADICALS; FUNCTIONAL FOOD; HEMOLYSIS; HUMANS; PREDIABETIC STATE;

CARICA PAPAYA;

EID: 84891673010     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.11.050     Document Type: Article

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