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Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans.
Tulipani, Sara; Alvarez-Suarez, Josè M; Busco, Franco; Bompadre, Stefano; Quiles, Josè L; Mezzetti, Bruno; Battino, Maurizio.
Afiliación
  • Tulipani S; Department of Biochemistry, Biology & Genetics, Faculty of Medicine, Marche Polytechnic University, Ancona, Italy.
  • Alvarez-Suarez JM; Department of Biochemistry, Biology & Genetics, Faculty of Medicine, Marche Polytechnic University, Ancona, Italy.
  • Busco F; Analysis Laboratory of INRCA Hospital, Ancona, Italy.
  • Bompadre S; Department of Biomedical Sciences, Faculty of Medicine, Marche Polytechnic University, Ancona, Italy.
  • Quiles JL; Institute of Nutrition and Food Technology Mataix Verdú, Department of Physiology, University of Granada, Granada, Spain.
  • Mezzetti B; Department of Environmental and Crop Science (SAPROV), Faculty of Agriculture, Marche Polytechnic University, Ancona, Italy.
  • Battino M; Department of Biochemistry, Biology & Genetics, Faculty of Medicine, Marche Polytechnic University, Ancona, Italy. Electronic address: m.a.battino@univpm.it.
Food Chem ; 128(1): 180-6, 2011 Sep 01.
Article en En | MEDLINE | ID: mdl-25214346
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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2011 Tipo del documento: Article País de afiliación: Italia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2011 Tipo del documento: Article País de afiliación: Italia