Efecto antioxidante e hipolipemiante del pimentón ahumado en individuos sanos Antioxidant and hypolipidaemic effect of smoked paprika in healthy subjects

Autor:	Jesús Gómez-Encinas, José Emilio Farinós Viñas, Carlos Campillo, Consuelo Borrás, J. E. Campillo, M. A. Tormo, M. D. Torres
Rok vydání:	2010
Předmět:	medicine.medical_specialty Thiobarbituric acid Cholesterol General Chemical Engineering Vitamin E medicine.medical_treatment General Chemistry Urine Ascorbic acid Malondialdehyde Industrial and Manufacturing Engineering Lycopene Surgery chemistry.chemical_compound chemistry medicine Ingestion Food science Food Science
Zdroj:	CyTA - Journal of Food. 8:151-158
ISSN:	1947-6345 1947-6337
DOI:	10.1080/19476330903274286
Popis:	The healthy properties and antioxidant activity of smoked paprika in healthy male non-smoking students (age 20.6 ± 1.7 years), from Universidad de Extremadura (Spain), who consumed (2 g/day, 20 times, over 30 days) smoked (La Vera, Extremadura, Spain) or non-smoked (Novelda, Alicante, Spain) paprika were investigated. Anthropometric and cardiovascular measurements and blood and urine samples were taken from overnight fasted subjects for biochemical, hematological, and immunological measurements. The ingestion of smoked paprika increased the urinary excretion of 1-hydroxypyrene (from 38.6 ± 24.9 to 109.2 ± 85.6 nmol/mol; p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::df876ffa6b28ddf40dc604c11f9095ad https://doi.org/10.1080/19476330903274286 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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