Results
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1121.
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1122.
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Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage. [electronic resource] by
- Rangel-Zuñiga, Oriol A
- Haro, Carmen
- Tormos, Carmen
- Perez-Martinez, Pablo
- Delgado-Lista, Javier
- Marin, Carmen
- Quintana-Navarro, Gracia M
- Cerdá, Concha
- Sáez, Guillermo T
- Lopez-Segura, Fernando
- Lopez-Miranda, Jose
- Perez-Jimenez, Francisco
- Camargo, Antonio
Producer: 20180419
In:
European journal of nutrition vol. 56
Availability: No items available.
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1123.
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1124.
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1125.
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1126.
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1127.
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1128.
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1129.
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Modulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal: a randomized crossover clinical trial. [electronic resource] by
- Vors, Cécile
- Pineau, Gaëlle
- Gabert, Laure
- Drai, Jocelyne
- Louche-Pélissier, Corinne
- Defoort, Catherine
- Lairon, Denis
- Désage, Michel
- Danthine, Sabine
- Lambert-Porcheron, Stéphanie
- Vidal, Hubert
- Laville, Martine
- Michalski, Marie-Caroline
Producer: 20130307
In:
The American journal of clinical nutrition vol. 97
Availability: No items available.
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1130.
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Breakfast consumption and CVD risk factors in European adolescents: the HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence) Study. [electronic resource] by
- Hallström, Lena
- Labayen, Idoia
- Ruiz, Jonatan R
- Patterson, Emma
- Vereecken, Carine A
- Breidenassel, Christina
- Gottrand, Frédéric
- Huybrechts, Inge
- Manios, Yannis
- Mistura, Lorenza
- Widhalm, Kurt
- Kondaki, Katerina
- Moreno, Luis A
- Sjöström, Michael
Producer: 20140117
In:
Public health nutrition vol. 16
Availability: No items available.
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1131.
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1132.
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1133.
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1134.
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1135.
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1136.
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1137.
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