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Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.
Epidemiologic studies have demonstrated an inverse association between consumption of fruits and vegetables and morbidity and mortality from degenerative diseases. The antioxidant content of fruitsExpand
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Dietary (poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases.
Human intervention trials have provided evidence for protective effects of various (poly)phenol-rich foods against chronic disease, including cardiovascular disease, neurodegeneration, and cancer.Expand
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A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress.
AIM Of the many biological targets of oxidative stress, lipids are the most involved class of biomolecules. Lipid oxidation gives rise to a number of secondary products. Malondialdehyde (MDA) is theExpand
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Bioavailability of dietary flavonoids and phenolic compounds.
This paper reviews recent human studies on the bioavailability of dietary flavonoids and related compounds, including chlorogenic acids and ellagitannins, in which the identification of metabolites,Expand
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HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea.
Tea is a complex mixture containing a range of compounds from simple phenolics to complex thearubigins, many of which have well-recognized antioxidant properties. This paper describes the applicationExpand
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Berry flavonoids and phenolics: bioavailability and evidence of protective effects.
Berries contain vitamin C and are also a rich source of phytochemicals, especially anthocyanins which occur along with other classes of phenolic compounds, including ellagitannins, flavan-3-ols,Expand
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Bioavailability, bioactivity and impact on health of dietary flavonoids and related compounds: an update
There is substantial interest in the role of plant secondary metabolites as protective dietary agents. In particular, the involvement of flavonoids and related compounds has become a major topic inExpand
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Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress.
BACKGROUND It is unknown whether diets with a high dietary total antioxidant capacity (TAC) can modify oxidative stress, low-grade inflammation, or liver dysfunction, all of which are risk factorsExpand
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Understanding the association between dietary antioxidants, redox status and disease: is the Total Antioxidant Capacity the right tool?
Abstract Total Antioxidant Capacity (TAC) considers the cumulative action of all the antioxidants present in plasma and body fluids, thus providing an integrated parameter rather than the simple sumExpand
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Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects.
Inflammation, a risk factor for cardiovascular disease, is associated with low plasma levels of antioxidant vitamins. In addition to vitamins, other antioxidants modulate the synthesis ofExpand
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