The effect of various dietary flavonoids on the susceptibility of low density lipoproteins to oxidation in vitro using both metallic and non-metallic oxidising agents.
McAnlis
G T
GT
Department of Food Science, Queens University of Belfast.
McEneny
J
J
Pearce
J
J
Young
I S
IS
D016588:Anticarcinogenic Agents / Q000494:pharmacology; D000975:Antioxidants / Q000494:pharmacology*; D020843:Chamomile; D003300:Copper; D004032:Diet; D005419:Flavonoids / Q000494:pharmacology*; D006801:Humans; D044949:Kaempferols; D007700:Kinetics; D008077:Lipoproteins, LDL / Q000097:blood* / Q000187:drug effects; D008297:Male; D009822:Oils, Volatile / Q000494:pharmacology; D010084:Oxidation-Reduction; D010946:Plants, Medicinal; D011794:Quercetin / Q000031:analogs & derivatives / Q000494:pharmacology; D012431:Rutin / Q000494:pharmacology
D016588:Anticarcinogenic Agents; D000975:Antioxidants; D005419:Flavonoids; D044949:Kaempferols; D008077:Lipoproteins, LDL; D009822:Oils, Volatile; C099252:oxidized low density lipoprotein; D012431:Rutin; C006552:kaempferol; C040015:myricetin; D003300:Copper; D011794:Quercetin