Plasma Antioxidant Capacity Changes Following a Meal as a Measure of the Ability of a Food to AlterIn VivoAntioxidant Status
Author:
Publisher
Informa UK Limited
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.tandfonline.com/doi/pdf/10.1080/07315724.2007.10719599
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1. Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
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3. Low Intake of Fruits, Berries and Vegetables Is Associated with Excess Mortality in Men: the Kuopio Ischaemic Heart Disease Risk Factor (KIHD) Study
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5. The Effect of Fruit and Vegetable Intake on Risk for Coronary Heart Disease
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