Zobrazeno 1 - 10
of 60
pro vyhledávání: '"C Morrice"'
Autor:
K Hill, S Finch, DW Connell, K Cobb, C Morrice, B Mooka, S Sproule, J McEwen, M Doyle, EM Ward, B Doherty, William Anderson
Publikováno v:
Lessons from COVID-19.
Introduction and Objectives On March 1st 2020 the World Health Organisation dashboard had recorded 1 897 cases of COVID-19, rising to 75 008 by April 1st 2020 In this time, there were rapidly emerging changes in clinical knowledge and management, cha
Autor:
Wendy R. Russell, Philip C. Morrice, David Bremner, Karen Ross, Garry G. Duthie, Lesley Milne, Lindsey Shaw, Sylvia Stephen, Jennie I. Macdiarmid, Cristina Megias-Baeza, Janet Kyle, Susan J. Duthie, Lynn P. Pirie, Graham W. Horgan, Vanessa Rungapamestry, Joanna Kaniewska, Charles S. Bestwick
Publikováno v:
European Journal of Nutrition
Purpose Low fruit and vegetable consumption is linked with an increased risk of death from vascular disease and cancer. The benefit of eating fruits and vegetables is attributed in part to antioxidants, vitamins and phytochemicals. Whether increasing
Document recommendation systems for locating relevant literature have mostly relied on methods developed a decade ago. This is largely due to the lack of a large offline gold-standard benchmark of relevant documents that cover a variety of research f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::3883df6a9b857b1fe020dcaa348695c3
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3106365
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3106365
Publikováno v:
Natural Science. :41-48
Many oils from plants are important components of our food chain and maintaining their oxidative stability (OS) is economically and nutritionally important. OS is dependent in part on antioxidant capacity (AC) arising from the electron donating abili
Publikováno v:
International Journal of Food Science & Technology. 49:2433-2440
Summary The effect of vegetable powders on the physicochemical stability of egg protein-stabilised oil-in-water emulsions was studied. Vegetable powders (beetroot, broccoli, carrot, celery, green pea, red pepper, spinach, swede, tomato and yellow pea
Autor:
Garry G. Duthie, Philip C. Morrice
Publikováno v:
Oxidative Medicine and Cellular Longevity
Oxidative Medicine and Cellular Longevity, Vol 2012 (2012)
Oxidative Medicine and Cellular Longevity, Vol 2012 (2012)
Flavonoids are polyphenolic compounds with potential antioxidant activity via multiple reduction capacities. Oxidation of cellular lipids has been implicated in many diseases. Consequently, this study has assessed the ability of several dietary flavo
Autor:
Garry G. Duthie, Janice E. Drew, Andrew J. Farquharson, John R. Arthur, Julian G. Mercer, Lawrence N. Barrera, Sara Padidar, Philip C. Morrice
Publikováno v:
American Journal of Physiology-Gastrointestinal and Liver Physiology. 293:G682-G691
Obesity has recently become a focus of research to elucidate diet and lifestyle factors as important risk factors for colon cancer. Altered levels of insulin, leptin, and adiponectin have been identified as potential candidates increasing colon cance
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:4889-4894
Epidemiological studies assessing the health benefits of drinking black tea are equivocal. Such disparity may reflect an inability of semiquantitative assessment to consider how infusion time and addition of milk affect the bioavailability of potenti
Publikováno v:
Journal of food science and technology. 52(12)
Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refri
Publikováno v:
FEBS Letters. 579:6135-6139
Glutathione peroxidases (Gpx) are important moderators of oxidative stress that is implicated in the pathogenesis of numerous diseases including colon cancer. Previous studies report limited examinations of cytosolic glutathione peroxidase location o