The consumption of foods high in natural antioxidants, like fruits and vegetables, is associated with a lower risk of oxidative stress-related diseases. The aim of this study was to establish the relationship between the plasma antioxidant capacity in adults over fifty and their intake of vitamin A,...

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Autores:

Ojeda Arredondo, Miriam Lucia; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia.
Pinilla Betancourt, Magda Catalina; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia.
Borrero Yoshida, Martha Lucia; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia.
Sequeda, Gonzalo; Pontificia Universidad Javeriana, Science Faculty Department of Chemistry Bogotá, Colombia.
Castro Herrera, Vivian Maritza; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia.
Garcia Vega, Angela Sofia; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia.
Rodríguez Rodríguez, Juanita Carolina; Pontificia Universidad Javeriana, Faculty of Sciences, Department of Nutrition and Biochemistry, Grupo de Nutrición, Alimentación y Salud, Bogotá, Colombia.
Diez, Ofelia; Pontificia Universidad Javeriana, Science Faculty Department of Microbiology, Bogotá, Colombia
Lucci, Paolo; University of Udine, Dipartimento di Scienze degli Alimenti Via Sondrio 2/A, 33100 Udine, Italy.

Tipo de recurso:

Article of journal

Fecha de publicación:

2016

Institución:

Pontificia Universidad Javeriana

Repositorio:

Repositorio Universidad Javeriana

Idioma:

eng

OAI Identifier:

oai:repository.javeriana.edu.co:10554/30951

Acceso en línea:

http://revistas.javeriana.edu.co/index.php/scientarium/article/view/13254
http://hdl.handle.net/10554/30951

Palabra clave:

Nutrition
Oxidative stress; free radicals; phenolic compounds; Carotene; Tocopherol
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Rights

openAccess

License

Atribución-NoComercial-SinDerivadas 4.0 Internacional