Absorption and antioxidant effects of quercetin from onions, in man
暂无分享,去创建一个
[1] S. Wiseman,et al. Consumption of green or black tea does not increase resistance of low-density lipoprotein to oxidation in humans. , 1997, The American journal of clinical nutrition.
[2] Peter C. H. Hollman,et al. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands , 1992 .
[3] M. Brown,et al. Binding site on macrophages that mediates uptake and degradation of acetylated low density lipoprotein, producing massive cholesterol deposition. , 1979, Proceedings of the National Academy of Sciences of the United States of America.
[4] Paul Knekt,et al. Flavonoid intake and coronary mortality in Finland: a cohort study , 1996, BMJ.
[5] E. Feskens,et al. Dietary Flavonoids, Antioxidant Vitamins, and Incidence of Stroke: The Zutphen Study , 1996 .
[6] A. Ferro-Luzzi,et al. In vivo antioxidant effect of green and black tea in man. , 1996, European journal of clinical nutrition.
[7] C. Rice-Evans,et al. Spectrophotometric determination of antioxidant activity. , 1996, Redox report : communications in free radical research.
[8] P. Hollman,et al. Fluorescence detection of flavonols in HPLC by postcolumn chelation with aluminum. , 1996, Analytical chemistry.
[9] D Kromhout,et al. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. , 1995, Archives of internal medicine.
[10] A. Lavy,et al. Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation. , 1995, The American journal of clinical nutrition.
[11] J. McEneny,et al. Black tea consumption does not protect low density lipoprotein from oxidative modification , 1998, European Journal of Clinical Nutrition.
[12] G. Lescoat,et al. Antioxidant and iron-chelating activities of the flavonoids catechin, quercetin and diosmetin on iron-loaded rat hepatocyte cultures. , 1993, Biochemical pharmacology.
[13] P. Hollman,et al. Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. , 1995, The American journal of clinical nutrition.
[14] P C Elwood,et al. Antioxidant flavonols and ischemic heart disease in a Welsh population of men: the Caerphilly Study. , 1997, The American journal of clinical nutrition.
[15] P. Hollman,et al. CONTENT OF POTENTIALLY ANTICARCINOGENIC FLAVONOIDS OF TEA INFUSIONS, WINES, AND FRUIT JUICES , 1993 .
[16] H. Pijl,et al. No effect of consumption of green and black tea on plasma lipid and antioxidant levels and on LDL oxidation in smokers. , 1998, Arteriosclerosis, thrombosis, and vascular biology.
[17] C. Rice-Evans,et al. Structure-antioxidant activity relationships of flavonoids and phenolic acids. , 1996, Free radical biology & medicine.
[18] J. Salonen,et al. Ascorbate and urate are the strongest determinants of plasma antioxidative capacity and serum lipid resistance to oxidation in Finnish men. , 1997, Atherosclerosis.
[19] E. Rimm,et al. Relation between Intake of Flavonoids and Risk for Coronary Heart Disease in Male Health Professionals , 1996, Annals of Internal Medicine.
[20] H. Li,et al. Analysis of plasma and urinary tea polyphenols in human subjects. , 1995, Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology.
[21] S. Maxwell,et al. Enhanced chemiluminescent assay for antioxidant capacity in biological fluids , 1992 .
[22] I. Mcdowell,et al. A Rapid Method for Measurement of the Susceptibility to Oxidation of Low-Density Lipoprotein , 1995, Annals of clinical biochemistry.
[23] B. Halliwell,et al. Inhibition of mammalian 5-lipoxygenase and cyclo-oxygenase by flavonoids and phenolic dietary additives. Relationship to antioxidant activity and to iron ion-reducing ability. , 1991, Biochemical pharmacology.
[24] J. Kühnau. The flavonoids. A class of semi-essential food components: their role in human nutrition. , 1976, World review of nutrition and dietetics.
[25] I. Young,et al. The effect of various dietary flavonoids on the susceptibility of low density lipoproteins to oxidation in vitro using both metallic and non-metallic oxidising agents. , 1997, Biochemical Society transactions.
[26] E. Feskens,et al. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study , 1993, The Lancet.
[27] S. Rankin,et al. The modification of low density lipoprotein by the flavonoids myricetin and gossypetin. , 1993, Biochemical pharmacology.
[28] E. Parks,et al. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine , 1993, The Lancet.
[29] J. Kluger. Beyond cholesterol. , 1997, Time.
[30] K. Igarashi,et al. Effects of isorhamnetin, rhamnetin, and quercetin on the concentrations of cholesterol and lipoperoxide in the serum and liver and on the blood and liver antioxidative enzyme activities of rats. , 1995, Bioscience, biotechnology, and biochemistry.
[31] S. Rankin,et al. Flavonoids inhibit the oxidative modification of low density lipoproteins by macrophages. , 1990, Biochemical pharmacology.