Effect of black and red cabbage on plasma carotenoid levels, lipid profile and oxidized low density lipoprotein
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- 作者：Tiziana Bacchettia ; t.bacchetti@univpm.it" class="auth_mail ; Domenico Tulliib ; Simona Masciangeloa ; Rosaria Gesuitac ; Edlira Skramic ; Francesca Brugè ; d ; Sonia Silvestrid ; Patrick Orlandod ; Luca Tianod ; Gianna Ferrettid
- 关键词：BMI ; body mass index ; CVD ; cardiovascular disease ; FOX assay ; ferrous oxidation-xylenol orange assay ; HDL ; high density lipoproteins ; HDL-C ; HDL-cholesterol ; LDL ; low density lipoprotein ; LDL-C ; LDL-cholesterol ; ORAC ; oxygen radical absorbance capacity ; ox-LDL ; oxidized LDL ; TC ; total cholesterol ; TG ; triacylglycerols
- 刊名：Journal of Functional Foods
- 出版年：May 2014
- 年：2014
- 卷：8
- 期：Complete
- 页码：128-137
- 全文大小：884 K
文摘
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We investigated the bioavailability of Brassica carotenoids in humans.
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Brassica intake exerts a positive effect on plasma lipids and lipid peroxidation.
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Effect of dietary intervention is modulated by baseline levels of plasma carotenoids.
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Subjects with higher basal values of oxidative stress respond better to dietary intervention.