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Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans
Fecha de emisión
2018
Autor(es)
Escudero-López B.
Ortega Á.
Cerrillo I.
Rodríguez-Griñolo M.-R.
Muñoz-Hernández R.
Macher H.C.
Martín F.
Hornero-Méndez D.
Mena P.
Del Rio D.
Fernández-Pachón M.-S.
DOI
10.1002/jsfa.8774
Temas
antioxidant status
bioactive compounds
healthy humans
inflammation status
lipid peroxidation
orange fermented beve...
antioxidant
biological marker
C reactive protein
catalase
low density lipoprote...
oxidized low density ...
thiobarbituric acid r...
adult
analysis
beverage
chemistry
controlled study
diet therapy
female
fermentation
fruit
fruit and vegetable j...
genetics
human
inflammation
lipid peroxidation
male
metabolism
microbiology
middle aged
normal human
oxidative stress
Pichia
randomized controlled...
sweet orange
Adult
Antioxidants
Beverages
Biomarkers
C-Reactive Protein
Catalase
Citrus sinensis
Female
Fermentation
Fruit
Fruit and Vegetable J...
Healthy Volunteers
Humans
Inflammation
Lipid Peroxidation
Lipoproteins, LDL
Male
Middle Aged
Oxidative Stress
Pichia
Thiobarbituric Acid R...
Archivo(s)