Mostrando 2 resultados de: 2
Antioxidant properties of cereal products
ArticleAbstract: Four commercial cereal products were examined and compared for their free radical scavenging propertPalabras claves:Antioxidants, Cereal products, Chelating capacity, Phenolic contents, Radical scavengingAutores:Christopher L. Melby, Davy B.M., Perret J., Wilson J., Yu L.Fuentes:scopusHigh-fiber oat cereal compared with wheat cereal consumption favorably alters LDL-cholesterol subclass and particle numbers in middle-aged and older men
ArticleAbstract: Background: No studies have examined whether increased consumption of oat cereal, rich in soluble fiPalabras claves:High-fiber diet, LDL particle number, LDL subclass, Lipoproteins, men, Oat fiber, Triacylglycerol, Wheat fiberAutores:Beske S.D., Christopher L. Melby, Davrath L.R., Davy B.M., Davy K.P., Ho R.C.Fuentes:scopus