Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress.

@article{Valtuea2008FoodSB,
  title={Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress.},
  author={S. Valtue{\~n}a and N. Pellegrini and L. Franzini and M. A. Bianchi and D. Ardig{\`o} and D. Del Rio and P. Piatti and F. Scazzina and I. Zavaroni and F. Brighenti},
  journal={The American journal of clinical nutrition},
  year={2008},
  volume={87 5},
  pages={
          1290-7
        }
}
  • S. Valtueña, N. Pellegrini, +7 authors F. Brighenti
  • Published 2008
  • Biology, Medicine
  • The American journal of clinical nutrition
  • 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 factors for type 2 diabetes and cardiovascular disease. OBJECTIVE We studied the effect of high- and low-TAC (HT and LT, respectively) diets on markers of antioxidant status, systemic inflammation, and liver dysfunction. DESIGN In a crossover intervention, 33 healthy adults (19 men, 14 women) received the… CONTINUE READING
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