Multi-radical (ORACMR5) antioxidant capacity of selected berries and effects of food processing
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, Searcy, AR, USA
2. International Chemical Testing, Milford, MA, USA
Publisher
IOS Press
Subject
Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Biochemistry,Food Science
Reference38 articles.
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2. Prior RL . Oxygen radical absorbance capacity (ORAC): New horizons in relating dietary antioxidants/bioactives and health benefits. Journal of Functional Foods. 2014; (on line)(12), http://dx.doi/10.1016/j.jff.2014.12.018
3. The Nrf2-antioxidant response element signaling pathway and its activation by oxidative stress;Nguyen;J Biol Chem,2009
4. Strawberry intake increases blood fluid, erythrocyte and mononuclear cell defenses against oxidative challenge;Tulipani;Food Chem,2014
5. Consumption of blueberries with a high-carbohydrate, low-fat breakfast decreases postprandial serum markers of oxidation;Blacker;Br J Nutr,2012
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