Tomato consumption does not affect the total antioxidant capacity of plasma (Q60567963)

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5 November 2019

title

Tomato consumption does not affect the total antioxidant capacity of plasma (English)

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5 November 2019

2

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5 November 2019

Marisa Porrini

series ordinal

3

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5 November 2019

author name string

N Pellegrini

series ordinal

1

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5 November 2019

publication date

1 April 2000

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5 November 2019

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5 November 2019

volume

16

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5 November 2019

issue

4

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5 November 2019

page(s)

268-271

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Oxidants, antioxidants, and the degenerative diseases of aging

5 November 2019

cites work

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7 January 2021

Vegetables, fruits, and carotenoids and the risk of cancer

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Tomatoes and risk of digestive-tract cancers

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Intake of carotenoids and retinol in relation to risk of prostate cancer

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A comparison of antioxidant status and free radical peroxidation of plasma lipoproteins in healthy young persons from Naples and Bristol

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7 January 2021

Lycopene: a biologically important carotenoid for humans?

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7 January 2021

Absorption of lycopene from single or daily portions of raw and processed tomato.

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7 January 2021

A fluorescence-based method for measuring total plasma antioxidant capability

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7 January 2021

Citrus fruit supplementation reduces lipoprotein oxidation in young men ingesting a diet high in saturated fat: presumptive evidence for an interaction between vitamins C and E in vivo

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7 January 2021

Red wine, tea, and antioxidants

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7 January 2021

A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates

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7 January 2021

Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation

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7 January 2021

Antioxidant fortified margarine increases the antioxidant status.

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7 January 2021

Antioxidant vitamin supplementation and lipid peroxidation in smokers.

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7 January 2021

Lycopene is more bioavailable from tomato paste than from fresh tomatoes

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7 January 2021

Plasma carotenoids in normal men after a single ingestion of vegetables or purified beta-carotene

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7 January 2021

Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu(2+)-oxidizability: possible explanation by phenolic location.

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7 January 2021

Alcohol-free red wine enhances plasma antioxidant capacity in humans.

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7 January 2021

Spectrophotometric determination of antioxidant activity

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7 January 2021

10.1016/S0899-9007(99)00305-6

Identifiers

DOI

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5 November 2019

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