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5. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice. Escudero-López B; Cerrillo I; Gil-Izquierdo Á; Hornero-Méndez D; Herrero-Martín G; Berná G; Medina S; Ferreres F; Martín F; Fernández-Pachón MS Int J Food Sci Nutr; 2016 Nov; 67(7):779-88. PubMed ID: 27385558 [TBL] [Abstract][Full Text] [Related]
6. Orange juice ingestion and supplemental vitamin C are equally effective at reducing plasma lipid peroxidation in healthy adult women. Johnston CS; Dancho CL; Strong GM J Am Coll Nutr; 2003 Dec; 22(6):519-23. PubMed ID: 14684757 [TBL] [Abstract][Full Text] [Related]
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11. Drinking orange juice increases total antioxidant status and decreases lipid peroxidation in adults. Foroudi S; Potter AS; Stamatikos A; Patil BS; Deyhim F J Med Food; 2014 May; 17(5):612-7. PubMed ID: 24476220 [TBL] [Abstract][Full Text] [Related]
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14. Effects of red orange juice intake on endothelial function and inflammatory markers in adult subjects with increased cardiovascular risk. Buscemi S; Rosafio G; Arcoleo G; Mattina A; Canino B; Montana M; Verga S; Rini G Am J Clin Nutr; 2012 May; 95(5):1089-95. PubMed ID: 22492368 [TBL] [Abstract][Full Text] [Related]
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20. Açaí (Euterpe oleracea Mart.) and juçara (Euterpe edulis Mart.) juices improved HDL-c levels and antioxidant defense of healthy adults in a 4-week randomized cross-over study. de Liz S; Cardoso AL; Copetti CLK; Hinnig PF; Vieira FGK; da Silva EL; Schulz M; Fett R; Micke GA; Di Pietro PF Clin Nutr; 2020 Dec; 39(12):3629-3636. PubMed ID: 32349893 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]