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Hungarian Medical Journal
Authors: Mihály Bereczky, Andrea Regöly-Mérei, Györgyi Arató, Géza Telek, Zsolt Pallai, Andrea Lugasi, and Magda Antal

Giacomo, C., Acquaviva, R., Lanteri, R. et al.: Nonprotein Antioxidant Status in Plasma of Subjects with Colon Cancer. Exp. Biol. Med., 2003, 228 , 525–528. Lanteri R. Nonprotein

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Dreosti, E. (2000): Antioxidant polyphenols in tea, cocoa, and wine. Nutrition , 16 , 692–694. Dreosti E. Antioxidant polyphenols in tea, cocoa, and wine

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285 Reiter, R.J., Tan, D.X. & Maldonado, M.D. (2005): Melatonin as an antioxidant: Physiology versus pharmacology. J. Pineal Res. , 39 (2), 215

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Chu, Y.H., Chang, C.L. & Hsu, H.F. (2000): Flavonoid content of several vegetables and their antioxidant activity. J. Sci. Fd Agric. , 80 , 561–566. Hsu H.F. Flavonoid content

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. Khasawneh , M. A. , Elwy , H. M. , Fawzi , N. M. , Hamza , A. A. , Chevidenkandy , A. R. and Hassan , A. H. ( 2011 ): Antioxidant activity, lipoxygenase inhibitory effect and polyphenolic compounds from Calotropis procera (Ait.) R. Br . – Res

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References Alu'datt , M.H. , Rababah , T. , Ereifej , K. & Alli , I. ( 2013 ): Distribution, antioxidant and characterisation of

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Orvosi Hetilap
Authors: Andrea Regöly-Mérei, Mihály Bereczky, Györgyi Arató, Géza Telek, Zsolt Pallai, Andrea Lugasi, and Magda Antal

7646 7650 Di Giacomo, C., Acquaviva, R., Lanteri, R. és mtsai: Nonproteic Antioxidant Status in Plasma of Subjects with Colon. Cancer Experimental Biology and

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Introduction Antioxidants are widely introduced into meals, drugs and cosmetics due to their basic role in improvement of body health. Antioxidants researches have become one of the primary interests for scientists in these days and their biological

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.E. & Berset , C. ( 1995 ): Use of a free radical method to evaluate antioxidant activity . LWT –Food Sci. Technol. , 28 , 25 – 30 . Finkel , T

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Introduction Phenolic compounds have began to attract the interest of researchers, because they show promise of being powerful antioxidants that can protect the human body from free radicals, the formation of which is

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