Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
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Hass avocado composition and potential health effectsThe Role of Avocados in Maternal Diets during the Periconceptional Period, Pregnancy, and LactationAntioxidant and Antiradical Activity of CoffeePairing nuts and dried fruit for cardiometabolic healthRationale for antioxidant supplementation in sarcopeniaChemical Characterization and Antioxidant, Antimicrobial, and Anti-Inflammatory Activities of South Brazilian Organic PropolisAntioxidant Activities and Anti-Cancer Cell Proliferation Properties of Natsuhaze (Vaccinium oldhamii Miq.), Shashanbo (V. bracteatum Thunb.) and Blueberry CultivarsCorrelations of antioxidant activity against phenolic content revisited: a new approach in data analysis for food and medicinal plants.Functional Foods as Modifiers of Cardiovascular DiseaseStable, water extractable isothiocyanates from Moringa oleifera leaves attenuate inflammation in vitroDietary total antioxidant capacity in early school age and subsequent allergic disease.Identification of Conserved and Novel MicroRNAs in BlueberryDistribution and UV protection strategies of zooplankton in clear and glacier-fed alpine lakesEffects of blueberry on hepatic fibrosis and transcription factor Nrf2 in rats.Dietary total antioxidant capacity is related to glucose tolerance in older people: the Hertfordshire Cohort Study.Total phenolic, anthocyanin contents and antioxidant capacity of selected elderberry (Sambucus canadensis L.) accessions.Altered leaf colour is associated with increased superoxide-scavenging activity in aureusidin-producing transgenic plants.Profiling of phenolic compounds and their antioxidant and anticancer activities in pandan (Pandanus amaryllifolius Roxb.) extracts from different locations of MalaysiaDietary supplementation of blueberry juice enhances hepatic expression of metallothionein and attenuates liver fibrosis in rats.Effects of cranberry extracts on gene expression in THP-1 cellsIn vitro and in vivo anti-hyperglycemic effects of Omija (Schizandra chinensis) fruit.Feeding blueberry diets to young rats dose-dependently inhibits bone resorption through suppression of RANKL in stromal cells.Selecting bioactive phenolic compounds as potential agents to inhibit proliferation and VEGF expression in human ovarian cancer cells.Protective Effect of Anthocyanins Extract from Blueberry on TNBS-Induced IBD Model of MiceMatrix effects on the stability and antioxidant activity of red cabbage anthocyanins under simulated gastrointestinal digestion.Evaluation of oxygen radical absorbance capacity in kampo medicine.The effect of anthocyanin supplementation on body composition, exercise performance and muscle damage indices in athletesPistachios increase serum antioxidants and lower serum oxidized-LDL in hypercholesterolemic adults.Development and phytochemical characterization of high polyphenol red lettuce with anti-diabetic properties.Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruitsFree radical scavenging capacity and antioxidant activity of methanolic and ethanolic extracts of plum (Prunus domestica L.) in both fresh and dried samples.Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.).Methods to determine effects of cranberry proanthocyanidins on extraintestinal infections: Relevance for urinary tract health.Comprehensive evidence-based assessment and prioritization of potential antidiabetic medicinal plants: a case study from canadian eastern james bay cree traditional medicineFood-frequency questionnaire-based estimates of total antioxidant capacity and risk of non-Hodgkin lymphoma.Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease.Antioxidant and Anti-Inflammatory Activities of Unexplored Brazilian Native FruitsEffects of adlay, buckwheat, and barley on transit time and the antioxidative system in obesity induced rats.Gamma irradiation of in-shell and blanched peanuts protects against mycotoxic fungi and retains their nutraceutical components during long-term storageAntioxidant and Antigenotoxic Activities of the Brazilian Pine Araucaria angustifolia (Bert.) O. Kuntze.
P2860
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P2860
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
description
2004 nî lūn-bûn
@nan
2004 թուականի Յունիսին հրատարակուած գիտական յօդուած
@hyw
2004 թվականի հունիսին հրատարակված գիտական հոդված
@hy
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
name
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@ast
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@en
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@nl
type
label
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@ast
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@en
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@nl
prefLabel
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@ast
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@en
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@nl
P2093
P3181
P356
P1476
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
@en
P2093
David B Haytowitz
Gary R Beecher
Joanne M Holden
Ronald L Prior
Susan E Gebhardt
P304
P3181
P356
10.1021/JF049696W
P407
P577
2004-06-16T00:00:00Z