Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans

dc.creatorEscudero-López B.
dc.creatorOrtega Á.
dc.creatorCerrillo I.
dc.creatorRodríguez-Griñolo M.-R.
dc.creatorMuñoz-Hernández R.
dc.creatorMacher H.C.
dc.creatorMartín F.
dc.creatorHornero-Méndez D.
dc.creatorMena P.
dc.creatorDel Rio D.
dc.creatorFernández-Pachón M.-S.
dc.date.accessioned2020-09-02T22:17:18Z
dc.date.accessioned2022-11-08T20:21:29Z
dc.date.available2020-09-02T22:17:18Z
dc.date.available2022-11-08T20:21:29Z
dc.date.created2020-09-02T22:17:18Z
dc.date.issued2018
dc.identifier98, 7, 2777-2786
dc.identifier00225142
dc.identifierhttps://hdl.handle.net/20.500.12728/4388
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5144041
dc.languageen
dc.publisherJohn Wiley and Sons Ltd
dc.subjectantioxidant status
dc.subjectbioactive compounds
dc.subjecthealthy humans
dc.subjectinflammation status
dc.subjectlipid peroxidation
dc.subjectorange fermented beverage
dc.subjectantioxidant
dc.subjectbiological marker
dc.subjectC reactive protein
dc.subjectcatalase
dc.subjectlow density lipoprotein
dc.subjectoxidized low density lipoprotein
dc.subjectthiobarbituric acid reactive substance
dc.subjectadult
dc.subjectanalysis
dc.subjectbeverage
dc.subjectchemistry
dc.subjectcontrolled study
dc.subjectdiet therapy
dc.subjectfemale
dc.subjectfermentation
dc.subjectfruit
dc.subjectfruit and vegetable juice
dc.subjectgenetics
dc.subjecthuman
dc.subjectinflammation
dc.subjectlipid peroxidation
dc.subjectmale
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjectmiddle aged
dc.subjectnormal human
dc.subjectoxidative stress
dc.subjectPichia
dc.subjectrandomized controlled trial
dc.subjectsweet orange
dc.subjectAdult
dc.subjectAntioxidants
dc.subjectBeverages
dc.subjectBiomarkers
dc.subjectC-Reactive Protein
dc.subjectCatalase
dc.subjectCitrus sinensis
dc.subjectFemale
dc.subjectFermentation
dc.subjectFruit
dc.subjectFruit and Vegetable Juices
dc.subjectHealthy Volunteers
dc.subjectHumans
dc.subjectInflammation
dc.subjectLipid Peroxidation
dc.subjectLipoproteins, LDL
dc.subjectMale
dc.subjectMiddle Aged
dc.subjectOxidative Stress
dc.subjectPichia
dc.subjectThiobarbituric Acid Reactive Substances
dc.titleConsumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans
dc.typeArticle


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