About: Antioxidant capacity of vegetables, spices and dressings relevant to nutrition

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scientific article (publication date: February 2005)

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rdf:type	Item
description	article scientifique publié en 2005 (fr) artículu científicu espublizáu en 2005 (ast) vědecký článek publikovaný v roce 2005 (cs) 2005 թվականի փետրվարին հրատարակված գիտական հոդված (hy) 2005 թուականի Փետրուարին հրատարակուած գիտական յօդուած (hyw) наукова стаття, опублікована в лютому 2005 (uk) vedecký článok (publikovaný 2005-02) (sk) wetenschappelijk artikel (gepubliceerd in 2005-02) (nl) مقالة علمية (نشرت في فبراير 2005) (ar) scientific article (publication date: February 2005) (en) im Februar 2005 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q28241490-60FA718F-1B15-49D9-A3AE-C456D473C5EA
publication date	2005-02-01 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q28241490-EC1F7B64-15D5-4312-8248-13140BB9C356
language of work or name	English
cites work	wds:Q28241490-0337434E-C09C-48DE-80B3-D676EFAB9CA9 wds:Q28241490-04969B68-3C00-408D-AA0D-2B89490B1DDF wds:Q28241490-11B37945-32DF-4840-A633-FCBDB74A317A wds:Q28241490-15F6E9D3-444F-4AFD-BE1B-6D845260246F wds:Q28241490-1CDDE0BD-8FBF-4B48-AB32-25EE0478C75C wds:Q28241490-235FC183-35EC-400C-90A6-86EE803E956C wds:Q28241490-23852BAB-AE91-4C68-8901-9A37ABEC1DE7 wds:Q28241490-260C0763-59D7-42DC-930E-8423CC3609D2 wds:Q28241490-27EE47CD-9C8B-47CF-8A89-EFB59302C167 wds:Q28241490-2EB06C08-93BE-41E4-98B5-CE9CBD6F5E26 wds:Q28241490-3F6F2A6B-A3F6-4860-B8EE-D9342126A660 wds:Q28241490-432BE589-8970-41AC-B3C8-0CC01DF4650C wds:Q28241490-5AB2DA80-0C49-4E75-B4D2-E6A9793093E8 wds:Q28241490-60BC58F5-EF9A-4D47-A099-1EE5F67A4825 wds:Q28241490-621061E9-F7BB-499A-A5D3-60ED9E4535AB wds:Q28241490-6B28BD6E-A79B-4EA6-A55F-989C45E12476 wds:Q28241490-756949FC-D77C-4B71-A49F-4CF8E95EE245 wds:Q28241490-85DD839E-810E-4440-8B52-4FDE3E0AE923 wds:Q28241490-A0C41E0B-5708-42D2-9E05-DEEA23BA12EF wds:Q28241490-A2D79AD5-C814-4324-9818-8BFB2A2E7840 wds:Q28241490-DC4F3170-AEA4-4587-B8A5-0622FA9802F6 wds:Q28241490-DC7D0128-FA34-49BD-9A91-A8CC4605AC50 wds:Q28241490-E355FC05-0D93-4B77-A9CE-30E2D32DC6FE wds:Q28241490-E8EF62E4-35FE-4EEE-8230-636AAAA8A50D wds:Q28241490-E8F5896A-C800-4E4F-A7C3-8DBA30BB91E5 wds:Q28241490-EDD1951D-7FB9-4A4D-BEBA-8D2B0B7DF87D
cites work	Antioxidants and atherosclerotic heart disease Balancing life-style and genomics research for disease prevention Glucuronides of tea catechins: enzymology of biosynthesis and biological activities Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. The causes and prevention of cancer Roles of drinking pattern and type of alcohol consumed in coronary heart disease in men. Antioxidant activity and phenolic compounds in selected herbs Oxidants, antioxidants, and the degenerative diseases of aging Epidemiology of overweight and obesity among school children and adolescents in three provinces of central Italy, 1993-2001: study of potential influencing variables. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe Oxygen-radical absorbance capacity assay for antioxidants Plasma concentrations of carotenoids in healthy volunteers after intervention with carotenoid-rich foods Antioxidant status of young children: response to an antioxidant supplement Supplementation with fruit and vegetable extracts may decrease DNA damage in the peripheral lymphocytes of an elderly population Comparison of the eating and cooking habits of northern Europe and the Mediterranean countries in the past, present and future Absorption and metabolism of flavonoids Plasma concentrations of the flavonoids hesperetin, naringenin and quercetin in human subjects following their habitual diets, and diets high or low in fruit and vegetables Effect of acute ingestion of fresh and stored lettuce (Lactuca sativa) on plasma total antioxidant capacity and antioxidant levels in human subjects Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL))) of plasma and other biological and food samples. Nutrition, ageing and ill health. Inhibition of human low-density lipoprotein oxidation by flavonoids in red wine and grape juice. Antioxidant and antiproliferative activities of raspberries. Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits
author name string	wds:Q28241490-17AECF3B-A772-4D56-AC30-B9C0A5A75BAB wds:Q28241490-558DA6FF-CEB4-4CAE-9C17-67C8630827F1 wds:Q28241490-7D2D6C91-9F90-4B28-8DFC-09CDCDEBEB33 wds:Q28241490-91E5DC14-F42A-445A-84EF-84AE48325817 wds:Q28241490-A142853A-0E56-42AF-B14E-278F0EE5A528
author name string	Gloria Mea Mara Bacchiocca Marco Rocchi Paolino Ninfali Samantha Giorgini
rdfs:label	Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (en) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (nl) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (ast)
skos:prefLabel	Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (en) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (nl) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (ast)
name	Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (en) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (nl) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (ast)
title	wds:Q28241490-72FD9D6B-7CCC-4D5C-85F2-5B7FB4D169B8
title	Antioxidant capacity of vegetables, spices and dressings relevant to nutrition (en)
page(s)	wds:Q28241490-9CF034FF-A85B-425B-B160-EF1AD1CAD3F4 wds:Q28241490-CF9E07C7-5F4F-44A7-BB3E-FFFABC9486D4
page(s)	257 257-66
instance of	wds:Q28241490-9C08B8D0-09EC-4E2B-BC0F-E553ADA435A0
instance of	scholarly article
PubMed ID	wds:Q28241490-6ACC6049-8E1C-4E38-B625-D086634DE4FC
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/15788119
PubMed ID	15788119
published in	wds:Q28241490-9814FDBB-2A45-473C-9CDE-D124B056316D
published in	British Journal of Nutrition

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