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Relationship between vitamin intake and total antioxidant capacity in elderly adults

The consumption of foods high in natural antioxidants, like fruits and vegetables, is associated with a lower risk of oxidative stress-related diseases. The aim of this study was to establish the relationship between the plasma antioxidant capacity in adults over fifty and their intake of vitamin A,...

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Autor Principal: Ojeda Arredondo, Miriam Lucia; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia.
Otros Autores: Pinilla Betancourt, Magda Catalina; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia., Borrero Yoshida, Martha Lucia; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia., Sequeda, Gonzalo; Pontificia Universidad Javeriana, Science Faculty Department of Chemistry Bogotá, Colombia., Castro Herrera, Vivian Maritza; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia., Garcia Vega, Angela Sofia; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia., Rodríguez Rodríguez, Juanita Carolina; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia., Diez, Ofelia; Pontificia Universidad Javeriana, Science Faculty Department of Microbiology, Bogotá, Colombia, Lucci, Paolo; University of Udine, Dipartimento di Scienze degli Alimenti Via Sondrio 2/A, 33100 Udine, Italy.
Formato: info:eu-repo/semantics/article
Idioma: eng
Publicado: Pontificia Universidad Javeriana 2016
Materias:
Nutrition
Oxidative stress; free radicals; phenolic compounds; Carotene; Tocopherol
Acceso en línea: http://revistas.javeriana.edu.co/index.php/scientarium/article/view/13254
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