Kropp & själ
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Modulation of Oxidative Stress by Rooibos in Normo Individuals
Ngiambudulu Mbandu Francisco
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Consumption of sucrose with a meal containing oxidised and oxidisable lipids cause an increase in oxidative stress which is referred to as postprandial oxidative stress. The modulating effect on postprandial oxidative stress by an antioxidant- rich beverage, fermented rooibos (Aspalathus linearis) was compared to that of a commercial soft drink (soda). Both study beverages contained sucrose and were consumed with a standardised fat meal.
- Format: Pocket/Paperback
- ISBN: 9783838366227
- Språk: Engelska
- Antal sidor: 164
- Utgivningsdatum: 2010-06-04
- Förlag: LAP Lambert Academic Publishing