Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma

Nutrition

Volumn 30, Issue 5, 2014, Pages 511-517

  Harasym, Joanna ^a   Oledzki, Remigiusz ^a  

^a WROCLAW UNIVERSITY OF ECONOMICS   (Poland)

Author keywords

Antioxidants; Cardiovascular and neurodegenerative diseases; Reactive oxygen species; Total antioxidant capacity; Vitamins

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; FLAVONOID; POLYPHENOL; REACTIVE OXYGEN METABOLITE; TOCOPHEROL; FREE RADICAL; PLANT EXTRACT; VITAMIN;

BIOCHEMISTRY; COOKING; DIETARY INTAKE; FOOD COMPOSITION; FOOD PROCESSING; FRUIT; HUMAN; LIPID PEROXIDATION; METABOLIC PARAMETERS; NONHUMAN; ORAC ASSAY; OXIDATION; PLASMA; PRIORITY JOURNAL; REVIEW; TOTAL ANTIOXIDANT CAPACITY; VEGETABLE; BLOOD; CHEMISTRY; DIET; DRUG EFFECTS; METABOLISM; OXIDATIVE STRESS; PREVENTIVE MEDICINE;

ANTIOXIDANTS; BETA CAROTENE; DIET; FREE RADICALS; FRUIT; HUMANS; OXIDATIVE STRESS; PLANT EXTRACTS; POLYPHENOLS; PREVENTIVE MEDICINE; VEGETABLES; VITAMINS;

EID: 84897043297     PISSN: 08999007     EISSN: 18731244     Source Type: Journal    
DOI: 10.1016/j.nut.2013.08.019     Document Type: Review

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