Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Lilian B. M. Tijburg"'
Autor:
Lilian B. M. Tijburg, Theo P.J. Mulder, A. Wiersma, J. N. J. J. Mathot, J. M. M. Van Amelsvoort, K. H. Van Het Hof
Publikováno v:
Xenobiotica. 31:891-901
1. Ten healthy volunteers ingested 1.5 mmole epicatechin gallate (ECg), epigallocatechin (EGC) or epigallocatechin gallate (EGCg) in a randomized crossover design. After deconjugation, catechins in plasma and 24-h urine samples were determined by hig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::702e607ebba360adce7b83de590e18c0
https://doi.org/10.1080/00498250110079149
https://doi.org/10.1080/00498250110079149
Publikováno v:
Critical Reviews in Food Science and Nutrition. 40:371-398
Iron deficiency is a major world health problem, that is, to a great extent, caused by poor iron absorption from the diet. Several dietary factors can influence this absorption. Absorption enhancing factors are ascorbic acid and meat, fish and poultr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::019e243e70ebc01de9f7688ea5aff868
https://doi.org/10.1080/10408690091189194
https://doi.org/10.1080/10408690091189194
Publikováno v:
Food Chemistry, 70, 365-370. Elsevier Limited
The effect of black and green tea on the NO system was tested. Beside a general effect i.e. NO scavenging, the teas interacted with good, i.e. relaxation of the aorta, and bad effects, i.e. peroxynitrite scavenging, of NO. Green tea was a better NO a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b041219a025d7c936de91f70fe3bf5c
https://doi.org/10.1016/s0308-8146(00)00105-9
https://doi.org/10.1016/s0308-8146(00)00105-9
Publikováno v:
British Journal of Nutrition. 82:203-212
Carotenoids, folate and vitamin C may contribute to the observed beneficial effects of increased vegetable intake. Currently, knowledge on the bioavailability of these compounds from vegetables is limited. We compared the efficacy of different vegeta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57e2dacd729ea7c65ae7df5cb2986354
https://doi.org/10.1017/s0007114599001385
https://doi.org/10.1017/s0007114599001385
Publikováno v:
Proceedings of the Society for Experimental Biology and Medicine. 220:203-209
Epidemiological studies suggest that antioxidant flavonoids in tea may re- duce the risk of cardiovascular disease, possibly via protection of low-density lipo- proteins (LDL) against oxidation. However, the extent of absorption of tea flavonoids and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67771ac97c4a49d3f2e9944712645a2b
https://doi.org/10.1046/j.1525-1373.1999.d01-34.x
https://doi.org/10.1046/j.1525-1373.1999.d01-34.x
Autor:
Robert J. Nicolosi, Carl W. Lawton, David Kritchevsky, Eugene Rogers, Lilian B. M. Tijburg, Thomas A. Wilson, Sheila A. Wiseman
Publikováno v:
The Journal of Nutritional Biochemistry. 9:591-597
In the current study, plasma lipid, lipoprotein cholesterol and α-tocopherol concentrations, LDL oxidative susceptibility, and early aortic atherosclerotic responses of feeding a hypercholesterolemic nonpurified or semipurified diet containing simil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ba252b18cc79eb731c05810a173c131
https://doi.org/10.1016/s0955-2863(98)00054-0
https://doi.org/10.1016/s0955-2863(98)00054-0
Publikováno v:
European Journal of Clinical Nutrition. 52:356-359
Objectives: To assess the blood concentration of catechins following green or black tea ingestion and the effect of addition of milk to black tea. Design: Twelve volunteers received a single dose of green tea, black tea and black tea with milk in a r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f572ea30a931b11553933695b3b9f76
https://doi.org/10.1038/sj.ejcn.1600568
https://doi.org/10.1038/sj.ejcn.1600568
Publikováno v:
Critical Reviews in Food Science and Nutrition. 37:719-738
(1997). Bioavailability of flavonoids from tea. Critical Reviews in Food Science and Nutrition: Vol. 37, Tea and Health, pp. 719-738.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ec0de83f6a7a19cfa807c7dce77529e
https://doi.org/10.1080/10408399709527799
https://doi.org/10.1080/10408399709527799
Publikováno v:
Atherosclerosis. 135:37-47
The hypothesis that tea or dietary lipid-soluble antioxidants reduce atherogenesis by lowering the oxidizability of low-density lipoprotein (LDL) was investigated. Five groups of 20 female New Zealand white rabbits were fed a restricted amount of a h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61fabb385600efe87976a3680d601dc7
https://doi.org/10.1016/s0021-9150(97)00139-1
https://doi.org/10.1016/s0021-9150(97)00139-1
Autor:
Marjolein Groot Wassink, Marline A.P. Van Den Boom, Jos A.F. Op den Kamp, Nanneke J. de Fouw, Sheila A. Wiseman, Lilian B. M. Tijburg
Publikováno v:
Free Radical Biology and Medicine. 19:617-626
This study has investigated the effect of dietary vitamin E on markers of antioxidant status. Four groups of rabbits received diets containing 30 energy percent (en%) total fat (7.8 en% contributed by linoleic acid) for 12 weeks. D,1-alpha tocopheryl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::983f8af4ff5cfb0fd0293388ab22f679
https://doi.org/10.1016/0891-5849(95)00078-c
https://doi.org/10.1016/0891-5849(95)00078-c