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Items: 1 to 20 of 47

1.

Pecans acutely increase plasma postprandial antioxidant capacity and catechins and decrease LDL oxidation in humans.

Hudthagosol C, Haddad EH, McCarthy K, Wang P, Oda K, Sabaté J.

J Nutr. 2011 Jan;141(1):56-62. doi: 10.3945/jn.110.121269.

2.

Biomarkers of antioxidant status following ingestion of green teas at different polyphenol concentrations and antioxidant capacity in human volunteers.

Pecorari M, Villaño D, Testa MF, Schmid M, Serafini M.

Mol Nutr Food Res. 2010 Jul;54 Suppl 2:S278-83. doi: 10.1002/mnfr.200900583.

PMID:
20521272
3.

Cinnamon improves insulin sensitivity and alters the body composition in an animal model of the metabolic syndrome.

Couturier K, Batandier C, Awada M, Hininger-Favier I, Canini F, Anderson RA, Leverve X, Roussel AM.

Arch Biochem Biophys. 2010 Sep 1;501(1):158-61. doi: 10.1016/j.abb.2010.05.032. Review.

PMID:
20515642
4.

Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations.

Li Z, Henning SM, Zhang Y, Zerlin A, Li L, Gao K, Lee RP, Karp H, Thames G, Bowerman S, Heber D.

Am J Clin Nutr. 2010 May;91(5):1180-4. doi: 10.3945/ajcn.2009.28526.

5.

Molecular targets of nutraceuticals derived from dietary spices: potential role in suppression of inflammation and tumorigenesis.

Aggarwal BB, Van Kuiken ME, Iyer LH, Harikumar KB, Sung B.

Exp Biol Med (Maywood). 2009 Aug;234(8):825-49. doi: 10.3181/0902-MR-78. Review.

6.

Changes in glucose tolerance and insulin sensitivity following 2 weeks of daily cinnamon ingestion in healthy humans.

Solomon TP, Blannin AK.

Eur J Appl Physiol. 2009 Apr;105(6):969-76. doi: 10.1007/s00421-009-0986-9.

PMID:
19159947
7.

Effects of 1 and 3 g cinnamon on gastric emptying, satiety, and postprandial blood glucose, insulin, glucose-dependent insulinotropic polypeptide, glucagon-like peptide 1, and ghrelin concentrations in healthy subjects.

Hlebowicz J, Hlebowicz A, Lindstedt S, Björgell O, Höglund P, Holst JJ, Darwiche G, Almér LO.

Am J Clin Nutr. 2009 Mar;89(3):815-21. doi: 10.3945/ajcn.2008.26807.

8.

Pharmacokinetics of anthocyanins and antioxidant effects after the consumption of anthocyanin-rich acai juice and pulp (Euterpe oleracea Mart.) in human healthy volunteers.

Mertens-Talcott SU, Rios J, Jilma-Stohlawetz P, Pacheco-Palencia LA, Meibohm B, Talcott ST, Derendorf H.

J Agric Food Chem. 2008 Sep 10;56(17):7796-802. doi: 10.1021/jf8007037.

PMID:
18693743
9.
10.

Cranberries and cranberry products: powerful in vitro, ex vivo, and in vivo sources of antioxidants.

Vinson JA, Bose P, Proch J, Al Kharrat H, Samman N.

J Agric Food Chem. 2008 Jul 23;56(14):5884-91. doi: 10.1021/jf073309b.

PMID:
18558697
11.

In vitro activity of almond skin polyphenols for scavenging free radicals and inducing quinone reductase.

Chen CY, Blumberg JB.

J Agric Food Chem. 2008 Jun 25;56(12):4427-34. doi: 10.1021/jf800061z.

PMID:
18512942
12.

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.

PMID:
18220345
13.

Dietary strategies for improving post-prandial glucose, lipids, inflammation, and cardiovascular health.

O'Keefe JH, Gheewala NM, O'Keefe JO.

J Am Coll Cardiol. 2008 Jan 22;51(3):249-55. doi: 10.1016/j.jacc.2007.10.016. Review.

14.

Polyphenols and inflammation: basic interactions.

Biesalski HK.

Curr Opin Clin Nutr Metab Care. 2007 Nov;10(6):724-8. Review.

PMID:
18089954
15.

Bioavailability of curcumin: problems and promises.

Anand P, Kunnumakkara AB, Newman RA, Aggarwal BB.

Mol Pharm. 2007 Nov-Dec;4(6):807-18. Review.

PMID:
17999464
16.

Plasma antioxidant capacity changes following a meal as a measure of the ability of a food to alter in vivo antioxidant status.

Prior RL, Gu L, Wu X, Jacob RA, Sotoudeh G, Kader AA, Cook RA.

J Am Coll Nutr. 2007 Apr;26(2):170-81.

PMID:
17536129
17.

"Spicing up" of the immune system by curcumin.

Jagetia GC, Aggarwal BB.

J Clin Immunol. 2007 Jan;27(1):19-35. Review.

PMID:
17211725
18.

Health benefits of herbs and spices: the past, the present, the future.

Tapsell LC, Hemphill I, Cobiac L, Patch CS, Sullivan DR, Fenech M, Roodenrys S, Keogh JB, Clifton PM, Williams PG, Fazio VA, Inge KE.

Med J Aust. 2006 Aug 21;185(4 Suppl):S4-24. Review.

PMID:
17022438
19.

Free radicals and antioxidants in normal physiological functions and human disease.

Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, Telser J.

Int J Biochem Cell Biol. 2007;39(1):44-84. Review.

PMID:
16978905
20.

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.

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