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Items: 1 to 20 of 98

1.

Coffee drinking influences plasma antioxidant capacity in humans.

Natella F, Nardini M, Giannetti I, Dattilo C, Scaccini C.

J Agric Food Chem. 2002 Oct 9;50(21):6211-6.

PMID:
12358504
2.

Polyphenolic chemistry of tea and coffee: a century of progress.

Wang Y, Ho CT.

J Agric Food Chem. 2009 Sep 23;57(18):8109-14. doi: 10.1021/jf804025c. Review.

PMID:
19719133
3.
4.

Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population.

Fukushima Y, Ohie T, Yonekawa Y, Yonemoto K, Aizawa H, Mori Y, Watanabe M, Takeuchi M, Hasegawa M, Taguchi C, Kondo K.

J Agric Food Chem. 2009 Feb 25;57(4):1253-9. doi: 10.1021/jf802418j.

PMID:
19187022
5.
6.

Antioxidant properties of commercial alcoholic and nonalcoholic beverages.

Lugasi A, Hóvári J.

Nahrung. 2003 Apr;47(2):79-86.

PMID:
12744283
7.

Consumption of green tea favorably affects oxidative stress markers in weight-trained men.

Panza VS, Wazlawik E, Ricardo Schütz G, Comin L, Hecht KC, da Silva EL.

Nutrition. 2008 May;24(5):433-42. doi: 10.1016/j.nut.2008.01.009. Epub 2008 Mar 12.

PMID:
18337059
8.

Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.

Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L, Dreher M, Heber D.

J Agric Food Chem. 2008 Feb 27;56(4):1415-22. doi: 10.1021/jf073035s. Epub 2008 Jan 26.

PMID:
18220345
9.

The relation between single/double or repeated tea catechin ingestions and plasma antioxidant activity in humans.

Kimura M, Umegaki K, Kasuya Y, Sugisawa A, Higuchi M.

Eur J Clin Nutr. 2002 Dec;56(12):1186-93.

10.

Comparison of peroxyl radical scavenging capacity of commonly consumed beverages.

Kwon DY, Choi KH, Kim SJ, Choi DW, Kim YS, Kim YC.

Arch Pharm Res. 2009 Feb;32(2):283-7. doi: 10.1007/s12272-009-1234-x. Epub 2009 Mar 13.

PMID:
19280160
12.

Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease.

Koutelidakis AE, Rallidis L, Koniari K, Panagiotakos D, Komaitis M, Zampelas A, Anastasiou-Nana M, Kapsokefalou M.

Eur J Nutr. 2014;53(2):479-86. doi: 10.1007/s00394-013-0548-0. Epub 2013 Jun 23.

PMID:
23793133
13.

Assessment of antioxidant activity by using different in vitro methods.

Schlesier K, Harwat M, Böhm V, Bitsch R.

Free Radic Res. 2002 Feb;36(2):177-87.

PMID:
11999386
14.

Black tea consumption does not protect low density lipoprotein from oxidative modification.

McAnlis GT, McEneny J, Pearce J, Young IS.

Eur J Clin Nutr. 1998 Mar;52(3):202-6.

PMID:
9537306
15.

No effect of consumption of green and black tea on plasma lipid and antioxidant levels and on LDL oxidation in smokers.

Princen HM, van Duyvenvoorde W, Buytenhek R, Blonk C, Tijburg LB, Langius JA, Meinders AE, Pijl H.

Arterioscler Thromb Vasc Biol. 1998 May;18(5):833-41.

16.

Identification of metabolites in human plasma and urine after consumption of a polyphenol-rich juice drink.

Mullen W, Borges G, Lean ME, Roberts SA, Crozier A.

J Agric Food Chem. 2010 Feb 24;58(4):2586-95. doi: 10.1021/jf904096v.

PMID:
20088510
17.

The inhibitory effects of coffee on radical-mediated oxidation and mutagenicity.

Stadler RH, Turesky RJ, Müller O, Markovic J, Leong-Morgenthaler PM.

Mutat Res. 1994 Jul 16;308(2):177-90.

PMID:
7518045
18.

Production of hydrogen peroxide by polyphenols and polyphenol-rich beverages under quasi-physiological conditions.

Akagawa M, Shigemitsu T, Suyama K.

Biosci Biotechnol Biochem. 2003 Dec;67(12):2632-40.

19.

Physicochemical characteristics of green coffee: comparison of graded and defective beans.

Ramalakshmi K, Kubra IR, Rao LJ.

J Food Sci. 2007 Jun;72(5):S333-7.

PMID:
17995751
20.

Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.

Lee KW, Kim YJ, Lee HJ, Lee CY.

J Agric Food Chem. 2003 Dec 3;51(25):7292-5.

PMID:
14640573

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