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Beschreibung
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.
MODULATION OF POSTPRANDIAL OXIDATIVE STRESS BY ROOIBOS IN NORMOLIPIDAEMIC INDIVIDUALS
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | 04. Juni 2010 |
| Maße | 22 cm x 15 cm x 1 cm |
| Gewicht | 262 Gramm |
| Format | Softcover |
| ISBN-13 | 9783838366227 |
| Seiten | 164 |
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