202 related articles for article (PubMed ID: 23072538)
1. Bolus consumption of a specifically designed fruit juice rich in anthocyanins and ascorbic acid did not influence markers of antioxidative defense in healthy humans.
Ellinger S; Gordon A; Kürten M; Jungfer E; Zimmermann BF; Zur B; Ellinger J; Marx F; Stehle P
J Agric Food Chem; 2012 Nov; 60(45):11292-300. PubMed ID: 23072538
[TBL] [Abstract][Full Text] [Related]
2. Anthocyanins from fruit juices improve the antioxidant status of healthy young female volunteers without affecting anti-inflammatory parameters: results from the randomised, double-blind, placebo-controlled, cross-over ANTHONIA (ANTHOcyanins in Nutrition Investigation Alliance) study.
Kuntz S; Kunz C; Herrmann J; Borsch CH; Abel G; Fröhling B; Dietrich H; Rudloff S
Br J Nutr; 2014 Sep; 112(6):925-36. PubMed ID: 25089359
[TBL] [Abstract][Full Text] [Related]
3. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity.
Klopotek Y; Otto K; Böhm V
J Agric Food Chem; 2005 Jul; 53(14):5640-6. PubMed ID: 15998127
[TBL] [Abstract][Full Text] [Related]
4. Bolus ingestion of white and green tea increases the concentration of several flavan-3-ols in plasma, but does not affect markers of oxidative stress in healthy non-smokers.
Müller N; Ellinger S; Alteheld B; Ulrich-Merzenich G; Berthold HK; Vetter H; Stehle P
Mol Nutr Food Res; 2010 Nov; 54(11):1636-45. PubMed ID: 20540144
[TBL] [Abstract][Full Text] [Related]
5. Commonly consumed and naturally occurring dietary substances affect biomarkers of oxidative stress and DNA damage in healthy rats.
Farombi EO; Hansen M; Ravn-Haren G; Møller P; Dragsted LO
Food Chem Toxicol; 2004 Aug; 42(8):1315-22. PubMed ID: 15207383
[TBL] [Abstract][Full Text] [Related]
6. An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probands.
Weisel T; Baum M; Eisenbrand G; Dietrich H; Will F; Stockis JP; Kulling S; Rüfer C; Johannes C; Janzowski C
Biotechnol J; 2006 Apr; 1(4):388-97. PubMed ID: 16892265
[TBL] [Abstract][Full Text] [Related]
7. Effects of blackcurrant-based juice on atherosclerosis-related biomarkers in cultured macrophages and in human subjects after consumption of a high-energy meal.
Huebbe P; Giller K; de Pascual-Teresa S; Arkenau A; Adolphi B; Portius S; Arkenau CN; Rimbach G
Br J Nutr; 2012 Jul; 108(2):234-44. PubMed ID: 22011640
[TBL] [Abstract][Full Text] [Related]
8. Antioxidative activity and health benefits of anthocyanin-rich fruit juice in healthy volunteers.
Bakuradze T; Tausend A; Galan J; Groh IAM; Berry D; Tur JA; Marko D; Richling E
Free Radic Res; 2019; 53(sup1):1045-1055. PubMed ID: 31088176
[TBL] [Abstract][Full Text] [Related]
9. New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds.
González-Molina E; Gironés-Vilaplana A; Mena P; Moreno DA; García-Viguera C
J Food Sci; 2012 Jun; 77(6):C727-33. PubMed ID: 22591199
[TBL] [Abstract][Full Text] [Related]
10. Anthocyanin/polyphenolic-rich fruit juice reduces oxidative cell damage in an intervention study with patients on hemodialysis.
Spormann TM; Albert FW; Rath T; Dietrich H; Will F; Stockis JP; Eisenbrand G; Janzowski C
Cancer Epidemiol Biomarkers Prev; 2008 Dec; 17(12):3372-80. PubMed ID: 19064553
[TBL] [Abstract][Full Text] [Related]
11. Influence of processing on quality parameters of strawberries.
Hartmann A; Patz CD; Andlauer W; Dietrich H; Ludwig M
J Agric Food Chem; 2008 Oct; 56(20):9484-9. PubMed ID: 18821768
[TBL] [Abstract][Full Text] [Related]
12. Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
Del Pozo-Insfran D; Balaban MO; Talcott ST
J Agric Food Chem; 2006 Sep; 54(18):6705-12. PubMed ID: 16939329
[TBL] [Abstract][Full Text] [Related]
13. Cranberries and cranberry products: powerful in vitro, ex vivo, and in vivo sources of antioxidants.
Vinson JA; Bose P; Proch J; Al Kharrat H; Samman N
J Agric Food Chem; 2008 Jul; 56(14):5884-91. PubMed ID: 18558697
[TBL] [Abstract][Full Text] [Related]
14. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure.
Del Pozo-Insfran D; Del Follo-Martinez A; Talcott ST; Brenes CH
J Food Sci; 2007 May; 72(4):S247-53. PubMed ID: 17995786
[TBL] [Abstract][Full Text] [Related]
15. In vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study.
Jensen GS; Wu X; Patterson KM; Barnes J; Carter SG; Scherwitz L; Beaman R; Endres JR; Schauss AG
J Agric Food Chem; 2008 Sep; 56(18):8326-33. PubMed ID: 18717569
[TBL] [Abstract][Full Text] [Related]
16. Effects of polyphenol-rich chokeberry juice on antioxidant/pro-oxidant status in healthy subjects.
Kardum N; Konić-Ristić A; Savikin K; Spasić S; Stefanović A; Ivanišević J; Miljković M
J Med Food; 2014 Aug; 17(8):869-74. PubMed ID: 24650155
[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. Evaluation of antioxidant activity and genotoxicity of alcoholic and aqueous beverages and pomace derived from ripe fruits of Cyphomandra betacea Sendt.
Ordóñez RM; Cardozo ML; Zampini IC; Isla MI
J Agric Food Chem; 2010 Jan; 58(1):331-7. PubMed ID: 19938860
[TBL] [Abstract][Full Text] [Related]
19. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice.
Tiwari BK; O'Donnell CP; Patras A; Cullen PJ
J Agric Food Chem; 2008 Nov; 56(21):10071-7. PubMed ID: 18828602
[TBL] [Abstract][Full Text] [Related]
20. Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion.
Carbonell-Capella JM; Buniowska M; Esteve MJ; Frígola A
Food Chem; 2015 Oct; 184():122-30. PubMed ID: 25872434
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]