Hybrid palm oil (Elaeis oleifera×Elaeis guineensis) supplementation improves plasma antioxidant capacity in humans

Autor:	Paolo Lucci, Myriam L. Ojeda, Vivian Castro, Ofelia Diez, Deborah Pacetti, Ángela García, Riccardo Gagliardi, Natale G. Frega, Álvaro J. Ruiz, Gonzalo Sequeda, M. Borrero
Jazyk:	angličtina
Rok vydání:	2017
Předmět:	0301 basic medicine 030109 nutrition & dietetics biology Chemistry Chemistry (all) Dietary antioxidants Extra virgin olive oil Functional ingredient Hybrid palm oil Phenols Food Science Biotechnology Industrial and Manufacturing Engineering 04 agricultural and veterinary sciences General Chemistry Elaeis guineensis biology.organism_classification 040401 food science 03 medical and health sciences Antioxidant capacity 0404 agricultural biotechnology Elaeis oleifera Palm oil Food science
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac4d610a22c0ae50b20c68bb0c93ffe3 http://hdl.handle.net/11390/1091251 Zobrazit plný text záznamu