327 related articles for article (PubMed ID: 17941686)
1. Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (uric acid and protein thiol groups).
Otaolaurruchi E; Fernández-Pachón MS; Gonzalez AG; Troncoso AM; García-Parrilla MC
J Agric Food Chem; 2007 Nov; 55(23):9713-8. PubMed ID: 17941686
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant capacity of plasma after red wine intake in human volunteers.
Fernández-Pachón MS; Villaño D; Troncoso AM; García-Parrilla MC
J Agric Food Chem; 2005 Jun; 53(12):5024-9. PubMed ID: 15941351
[TBL] [Abstract][Full Text] [Related]
3. Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake.
Fernández-Pachón MS; Berná G; Otaolaurruchi E; Troncoso AM; Martín F; García-Parrilla MC
J Agric Food Chem; 2009 Aug; 57(15):6578-83. PubMed ID: 19722566
[TBL] [Abstract][Full Text] [Related]
4. Buckwheat honey increases serum antioxidant capacity in humans.
Gheldof N; Wang XH; Engeseth NJ
J Agric Food Chem; 2003 Feb; 51(5):1500-5. PubMed ID: 12590505
[TBL] [Abstract][Full Text] [Related]
5. Acute effects of lyophilised red wine on total antioxidant capacity in healthy volunteers.
Alberti-Fidanza A; Burini G; Antonelli G; Murdolo G; Perriello G
Diabetes Nutr Metab; 2003 Feb; 16(1):65-71. PubMed ID: 12848307
[TBL] [Abstract][Full Text] [Related]
6. Cupric ion reducing antioxidant capacity assay for antioxidants in human serum and for hydroxyl radical scavengers.
Apak R; Güçlü K; Ozyürek M; Bektaşoğlu B; Bener M
Methods Mol Biol; 2010; 594():215-39. PubMed ID: 20072920
[TBL] [Abstract][Full Text] [Related]
7. Diminution of tissue lipid peroxidation in rats is related to the in vitro antioxidant capacity of wine.
Rodrigo R; Castillo R; Carrasco R; Huerta P; Moreno M
Life Sci; 2005 Jan; 76(8):889-900. PubMed ID: 15589966
[TBL] [Abstract][Full Text] [Related]
8. Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet.
Pulido R; Hernández-García M; Saura-Calixto F
Eur J Clin Nutr; 2003 Oct; 57(10):1275-82. PubMed ID: 14506489
[TBL] [Abstract][Full Text] [Related]
9. The relation between single/double or repeated tea catechin ingestions and plasma antioxidant activity in humans.
Kimura M; Umegaki K; Kasuya Y; Sugisawa A; Higuchi M
Eur J Clin Nutr; 2002 Dec; 56(12):1186-93. PubMed ID: 12494303
[TBL] [Abstract][Full Text] [Related]
10. Simulated digestion and antioxidant activity of red wine fractions separated by high speed countercurrent chromatography.
Noguer M; Cerezo AB; Rentzsch M; Winterhalter P; Troncoso AM; García-Parrilla MC
J Agric Food Chem; 2008 Oct; 56(19):8879-84. PubMed ID: 18778068
[TBL] [Abstract][Full Text] [Related]
11. Plasma polyphenols and antioxidants, oxidative DNA damage and endothelial function in a diet and wine intervention study in humans.
Leighton F; Cuevas A; Guasch V; Pérez DD; Strobel P; San Martín A; Urzua U; Díez MS; Foncea R; Castillo O; Mizón C; Espinoza MA; Urquiaga I; Rozowski J; Maiz A; Germain A
Drugs Exp Clin Res; 1999; 25(2-3):133-41. PubMed ID: 10370876
[TBL] [Abstract][Full Text] [Related]
12. Soy protein with and without isoflavones fails to substantially increase postprandial antioxidant capacity.
Heneman KM; Chang HC; Prior RL; Steinberg FM
J Nutr Biochem; 2007 Jan; 18(1):46-53. PubMed ID: 16626957
[TBL] [Abstract][Full Text] [Related]
13. Consumption of green tea favorably affects oxidative stress markers in weight-trained men.
Panza VS; Wazlawik E; Ricardo Schütz G; Comin L; Hecht KC; da Silva EL
Nutrition; 2008 May; 24(5):433-42. PubMed ID: 18337059
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant capacity and phenolic content of grapes, sun-dried raisins, and golden raisins and their effect on ex vivo serum antioxidant capacity.
Parker TL; Wang XH; Pazmiño J; Engeseth NJ
J Agric Food Chem; 2007 Oct; 55(21):8472-7. PubMed ID: 17880162
[TBL] [Abstract][Full Text] [Related]
15. Total antioxidant capacity assay of human serum using copper(II)-neocuproine as chromogenic oxidant: the CUPRAC method.
Apak R; Güçlü K; Ozyürek M; Karademir SE; Altun M
Free Radic Res; 2005 Sep; 39(9):949-61. PubMed ID: 16087476
[TBL] [Abstract][Full Text] [Related]
16. Antioxidant capacity of selected wines.
Jamroz A; Bełtowski J
Med Sci Monit; 2001; 7(6):1198-202. PubMed ID: 11687730
[TBL] [Abstract][Full Text] [Related]
17. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
Seeram NP; Aviram M; Zhang Y; Henning SM; Feng L; Dreher M; Heber D
J Agric Food Chem; 2008 Feb; 56(4):1415-22. PubMed ID: 18220345
[TBL] [Abstract][Full Text] [Related]
18. Plasma total antioxidant capacity is associated with dietary intake and plasma level of antioxidants in postmenopausal women.
Wang Y; Yang M; Lee SG; Davis CG; Kenny A; Koo SI; Chun OK
J Nutr Biochem; 2012 Dec; 23(12):1725-31. PubMed ID: 22617460
[TBL] [Abstract][Full Text] [Related]
19. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.
Wu X; Beecher GR; Holden JM; Haytowitz DB; Gebhardt SE; Prior RL
J Agric Food Chem; 2004 Jun; 52(12):4026-37. PubMed ID: 15186133
[TBL] [Abstract][Full Text] [Related]
20. The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols.
Modun D; Music I; Vukovic J; Brizic I; Katalinic V; Obad A; Palada I; Dujic Z; Boban M
Atherosclerosis; 2008 Mar; 197(1):250-6. PubMed ID: 17498718
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
