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1.
Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking.
Int J Food Sci Nutr
; 66(3): 260-5, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25582173
2.
Pistachio nuts reduce triglycerides and body weight by comparison to refined carbohydrate snack in obese subjects on a 12-week weight loss program.
J Am Coll Nutr
; 29(3): 198-203, 2010 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-20833992
3.
Absorption of silicon from artesian aquifer water and its impact on bone health in postmenopausal women: a 12 week pilot study.
Nutr J
; 9: 44, 2010 Oct 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-20946656
4.
Hass avocado modulates postprandial vascular reactivity and postprandial inflammatory responses to a hamburger meal in healthy volunteers.
Food Funct
; 4(3): 384-91, 2013 Feb 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-23196671
5.
Effects of dihydrocapsiate on adaptive and diet-induced thermogenesis with a high protein very low calorie diet: a randomized control trial.
Nutr Metab (Lond)
; 7: 78, 2010 Oct 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-20925950
6.
Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations.
Am J Clin Nutr
; 91(5): 1180-4, 2010 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-20335545
7.
Strawberry consumption is associated with increased antioxidant capacity in serum.
J Med Food
; 13(1): 116-22, 2010 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-20136444
8.
Pomegranate juice and extracts provide similar levels of plasma and urinary ellagitannin metabolites in human subjects.
J Med Food
; 11(2): 390-4, 2008 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-18598186
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