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茶和可可中具有抗氧化作用的黄酮类化合物对心血管健康的有益证据 被引量:1

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作者 李明洲
出处 《世界医学杂志》 2002年第14期53-59,共7页 International Journal of Medicine
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  • 1Mitra Y, Chiba T, Mitra S, et al. Green tea polyphenols (flavan3-ols) preven toxidative modification of low density lipoproteins: an ex vivo study in humans.J Nutr Biochem2000; 11: 216-222.
  • 2Yang GY, Liao J, Li C, etal. Effect of black and green tea polyphenols on cjun phosphorylation and H2O2 production in transformed and non-transformed human bronchial cell lines: possible mechanisms of cell growth inhibition and apoptosis induction. Carcinogenesis 2000; 21: 2035-2039.
  • 3Borchers A, KeenCL, HannumSM, etal. Cocoaandchocolate: composition,bioavailability, and health implications. J Med Foods2000; 3: 77-105.
  • 4Dreosti IE. Antioxidant polyphenois in tea, cocoa, and wine. Nutrition2000; 16:692-694.
  • 5Tijburg LBM, Mattern T, Folts JD, et al. Tea flavonoids and cardiovascular diseases: areview. Crit Rev Food Sci Nutr1997; 37: 771-785.
  • 6Yang CS, Landau JM. Effects of tea consumption on nutrition and health. J Nutr 2000; 130: 2409-2412.
  • 7Hollman PCH, Feskens ElM, Katan MB. Tea flavonols in cardiovascular disease and cancer epidemiology. Proc Soc Exp Biol Med 1999; 220: 198-201.
  • 8Peters U, Poole C, Arab L. Does tea affect cardiovascular disease? A meta-analysis. Am J Epidemiol 2001; 154: 495-503.
  • 9Hirvoncn T, Virtamo J, Korhoncn P, et al. Intake of flavonoids, carotenoids,vitamins C and E, and risk of stroke in male smokers. Stroke 2000; 31 : 2301-2306.
  • 10Yochum L, ushi LH, Meyer K, et al. Dietary flavonoid intake and risk of cardiovascular disease in postmenopausal women. Am J Epidemiol 1999; 149: 943-949.

同被引文献18

  • 1兰炯.缺铁的影响[J].国外医学:输血及血液学分册,1998,11(2):127-127.
  • 2COE S D, COE M D. The True History of Chocolate [M]. London: Thames and Hudson Press, 1996.
  • 3DILIGER T L, BARRIGA P, ESCARCEGA S, et al. Food of the gods: Cure for humanity? A cultural history of the medicinal and ritual use of chocolate [J]. J Nutr, 2000, 130: 2057s- 2072s.
  • 4BORCHERS A T, KEEN C L, HANNUM S M, et al. Cocoa and chocolate: composition, bilavailabihty, and health implications [J]. J Med Food, 2000, 3: 77-105.
  • 5BERLIN E, SHAPIRO S G, KLIMAN P G. Influenco of saturated and unsaturated fats on platelet fatty acids in cholesterolfed raboits [Jl. Atherosclerosis, 1987, 63: 85- 96.
  • 6KRIS- ETHORTON P M, DERR J, MITCHELL D C, et al. The role of fatty acid saturation on blood lipids, lipoproteins, and apdipoproteins: 1. Effects of whole food diets high in cocoa butter, olive oil, soybean oil, dairy butter, and milk chocolate on the plasma lipids of young men [J]. Metabofism, 1993, 42:121 - 129 .
  • 7GOLDBERG R B. Risk factor modification for cardiac disease: cardiovascular disease in diabetic patients [J]. Med Clin North Am, 2000, 84 (1) : 81 - 93.
  • 8MARKS J B RASKIN P. Cardiovascular risk in diabetes: A brief review [J]. J Diabetes Complications, 2000, 14 (2) : 108 - 115.
  • 9OHSHIMA H, YOSHIE Y, AURID S, et al. Antioxidant and prooxida nt actions of favonoids: effects on DNA damage induced by nitric oxide, peroxynitrite and nitroxyl ration [J]. Free Radic Biol Med, 1998, 25: 1057- 1065.
  • 10ARTEEL G E, SCHROEDER P, SIES H. Rcactions of peroxynitrite with cocoa procyanidin oligomers [J]. J Nutr, 2000, 130: 2100s- 2104s .

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