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Items: 1 to 20 of 164

1.

A systematic screening of total antioxidants in dietary plants.

Halvorsen BL, Holte K, Myhrstad MC, Barikmo I, Hvattum E, Remberg SF, Wold AB, Haffner K, Baugerød H, Andersen LF, Moskaug Ø, Jacobs DR Jr, Blomhoff R.

J Nutr. 2002 Mar;132(3):461-71.

2.

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide.

Carlsen MH, Halvorsen BL, Holte K, Bøhn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willett WC, Phillips KM, Jacobs DR Jr, Blomhoff R.

Nutr J. 2010 Jan 22;9:3. doi: 10.1186/1475-2891-9-3.

3.

[Antioxidants and oxidative stress].

Blomhoff R.

Tidsskr Nor Laegeforen. 2004 Jun 17;124(12):1643-5. Review. Norwegian.

4.

Health benefits of nuts: potential role of antioxidants.

Blomhoff R, Carlsen MH, Andersen LF, Jacobs DR Jr.

Br J Nutr. 2006 Nov;96 Suppl 2:S52-60. Erratum in: Br J Nutr. 2008 Feb;99(2):447-8.

PMID:
17125534
5.

Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.

Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F.

J Nutr. 2003 Sep;133(9):2812-9.

6.

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States.

Halvorsen BL, Carlsen MH, Phillips KM, Bøhn SK, Holte K, Jacobs DR Jr, Blomhoff R.

Am J Clin Nutr. 2006 Jul;84(1):95-135.

7.
8.

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays.

Pellegrini N, Serafini M, Salvatore S, Del Rio D, Bianchi M, Brighenti F.

Mol Nutr Food Res. 2006 Nov;50(11):1030-8.

PMID:
17039458
9.

[Antioxidant capacity of fruits and vegetables cultivated in Chile].

Araya H, Clavijo C, Herrera C.

Arch Latinoam Nutr. 2006 Dec;56(4):361-5. Spanish.

PMID:
17425182
10.

Antioxidant content of whole grain breakfast cereals, fruits and vegetables.

Miller HE, Rigelhof F, Marquart L, Prakash A, Kanter M.

J Am Coll Nutr. 2000 Jun;19(3 Suppl):312S-319S.

PMID:
10875603
11.

Dietary antioxidants and cardiovascular disease.

Blomhoff R.

Curr Opin Lipidol. 2005 Feb;16(1):47-54. Review.

PMID:
15650563
12.

[Increased consumption of fruits and vegetables reduces the risk of ischemic heart disease].

Ovesen LF.

Ugeskr Laeger. 2005 Jun 20;167(25-31):2742-7. Review. Danish.

PMID:
16014256
13.

Identification and dietary relevance of antioxidants from raspberry.

Beekwilder J, Hall RD, de Vos CH.

Biofactors. 2005;23(4):197-205. Review.

PMID:
16498206
15.

Several culinary and medicinal herbs are important sources of dietary antioxidants.

Dragland S, Senoo H, Wake K, Holte K, Blomhoff R.

J Nutr. 2003 May;133(5):1286-90.

16.

Antioxidant characterization of some Sicilian edible wild greens.

Salvatore S, Pellegrini N, Brenna OV, Del Rio D, Frasca G, Brighenti F, Tumino R.

J Agric Food Chem. 2005 Nov 30;53(24):9465-71.

PMID:
16302763
17.

Proanthocyanidins in common food products of plant origin.

Hellström JK, Törrönen AR, Mattila PH.

J Agric Food Chem. 2009 Sep 9;57(17):7899-906. doi: 10.1021/jf901434d.

PMID:
19722709
18.

[Determination of total, soluble and insoluble dietary fiber in foods].

Yin W, Huang C, Feng L.

Wei Sheng Yan Jiu. 2004 May;33(3):331-3. Chinese.

PMID:
15211806
19.

Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils.

Parry J, Su L, Luther M, Zhou K, Yurawecz MP, Whittaker P, Yu L.

J Agric Food Chem. 2005 Feb 9;53(3):566-73.

PMID:
15686403
20.

Berry fruits: compositional elements, biochemical activities, and the impact of their intake on human health, performance, and disease.

Seeram NP.

J Agric Food Chem. 2008 Feb 13;56(3):627-9. doi: 10.1021/jf071988k. Epub 2008 Jan 23.

PMID:
18211023
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