Serum Antioxidant Capacity Is Increased by Consumption of Strawberries, Spinach, Red Wine or Vitamin C in Elderly Women
Author:
Affiliation:
1. USDA-ARS, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111
2. Nutritional Science Department, University of Connecticut, Storrs, CT 06269.
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/128/12/2383/24043890/2383.pdf
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4. A highly sensitive high-performance liquid chromatography method for the estimation of ascorbic and dehydroascorbic acid in tissues, biological fluids and foods;Behrens;Anal. Biochem.,1987
5. The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP Assay;Benzie;Anal. Biochem.,1996
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