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Evaluation of polyphenols and antioxidative activity of cocoa and chocolate products

100%

Kroyer G., Molnar T.

Polish Journal of Food and Nutrition Sciences

2011

tom 61

nr Suppl.1

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Health benefits of dietary antioxidants

58%

Bartnikowska E.

Polish Journal of Food and Nutrition Sciences

1995

tom 04

nr 4

The sources of free radicals and antioxidant defence systems in living organisms are reviewed. Attention is focused on the role of dietary lipid oxidation products and antioxidants to maintain balance between factors promoting free radical mediated oxidation and the antioxidant defence mechanisms. Particular attention is paid to the influence of intake of vitamins with oxidative properties (vitamin C, vitamin E and ß-carotene) and polyphenols compounds in the prevention of coronary heart disease and cancer.

Total antioxidant status of patients with cerebral aneurysms and their dietary antioxidants

58%

Borawska M. H., Konopka M., Socha K., Mariak Z., Kochanowicz J.

Bromatologia i Chemia Toksykologiczna

2008

tom 41

nr 3

Alcoholic beverages and gastric epithelial cell viability: effect on oxidative stress-induced damage

51%

Loguercio C., Tuccillo C., Federico A., Fogliano V., Del Vecchio Blanco C., Romano M.

Journal of Physiology and Pharmacology. Supplement

2009

tom 60

nr 7

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

1 Bromatologia i Chemia Toksykologiczna

1 Journal of Physiology and Pharmacology. Supplement

1 Bartnikowska E.

1 Borawska M. H.

1 Del Vecchio Blanco C.

1 Federico A.

1 Fogliano V.

1 Kochanowicz J.

1 Konopka M.

1 Kroyer G.

1 Loguercio C.

1 Mariak Z.

1 Molnar T.

1 Romano M.

1 Socha K.

1 Tuccillo C.

1 2011

1 2009

1 2008

1 1995

Wyniki wyszukiwania

Evaluation of polyphenols and antioxidative activity of cocoa and chocolate products

Health benefits of dietary antioxidants

Total antioxidant status of patients with cerebral aneurysms and their dietary antioxidants

Alcoholic beverages and gastric epithelial cell viability: effect on oxidative stress-induced damage