A High Antioxidant Spice Blend Attenuates Postprandial Insulin and Triglyceride Responses and Increases Some Plasma Measures of Antioxidant Activity in Healthy, Overweight Men-Reference-Cited by-同舟云学术

A High Antioxidant Spice Blend Attenuates Postprandial Insulin and Triglyceride Responses and Increases Some Plasma Measures of Antioxidant Activity in Healthy, Overweight Men

Published:2011-06-22 Issue:8 Volume:141 Page:1451-1457
ISSN:1541-6100
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Skulas-Ray Ann C.¹,Kris-Etherton Penny M.¹,Teeter Danette L.²,Chen C-Y. Oliver³,Vanden Heuvel John P.⁴,West Sheila G.¹²

Affiliation:

1. Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA 16802

2. Department of Biobehavioral Health, The Pennsylvania State University, University Park, PA 16802

3. Jean Mayer USDA Human Nutrition Research Center on Aging, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111

4. Department of Veterinary and Biomedical Sciences, The Pennsylvania State University, University Park, PA 16802

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/141/8/1451/23948909/1451.pdf

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4. Polyphenols and inflammation: basic interactions;Biesalski;Curr Opin Clin Nutr Metab Care.,2007

5. Oxygen radical absorbance capacity (ORAC) of selected foods 2007;USDA NDL,2007

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