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Antioxidants: “Antioxidant Activity of Spices and Their Impact on Human Health: A Review,” “The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time.”
British Journal of Pharmacology: “Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms.”
Better Health Channel: “Antioxidants,” “Nuts and Seeds.”
Cambridge University Press: “Health benefits of nuts: potential role of antioxidants.”
Chinese Medicine: “Beneficial effects of green tea: A literature review.”
Cleveland Clinic: “Dark Chocolate Health Benefits,” “Eat the Rainbow: The Health Benefits of Carotenoids,” “The Health Benefits of Blueberries.” “What Is a Superfood, Anyway?”
Clinical Diabetes: “Legumes: Health Benefits and Culinary Approaches to Increase Intake.”
Current Developments in Nutrition: “Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties.”
Current Research in Food Science: “Dark chocolate: An overview of its biological activity, processing, and fortification approaches.”
Foods: “Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage.” “Composition of Nuts and Their Potential Health Benefits—An Overview.”
Frontiers in Pharmacology: “Berry Phenolic Antioxidants – Implications for Human Health?”
Harvard Health Publishing: “Understanding antioxidants,” “Love those legumes.”
Harvard T.H. Chan School of Public Health: “Antioxidants,” “Berries are among the healthiest foods you can eat.”
International Journal of Current Microbiology and Applied Sciences: “Study of Antioxidant Properties in Black Tea and Green Tea.”
Johns Hopkins Medicine: “Berry Good for Your Heart.”
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Journal of Neuroscience: “Novel Role of Vitamin K in Preventing Oxidative Injury to Developing Oligodendrocytes and Neurons.”
Laurie M. Tisch Center for Food, Education & Policy, Teachers College, Columbia University: “Fresh, Refrigerated, or Frozen: Does it Really Matter?”
Mayo Clinic: “Add antioxidants to your diet,” “Caffeine: How much is too much?,” “Red wine and resveratrol: Good for your heart?” “Vitamin C,” “Vitamin E.”
Molecules: “Contribution of Red Wine Consumption to Human Health Protection.”
NHS: “5 A Day Portion Sizes,” “Fish and shellfish.”
Nutrition and Aging: “Polyphenols composition of wine and grape sub-products and potential effects on chronic diseases.”
Nutrients: “The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health.”
Ohio State University Wexner Medical Center: “What are the benefits of growing and cooking food at home?”
Oncology Times: “New Research on Antioxidants Shows Surprising Role for Coffee.”
Oxidants and Antioxidants in Medical Science: “Brief note on Antioxidant Compounds in Eggs.”
Rush University Medical Center: “Eat a Colorful Diet.”
University of Kentucky: “The Health Benefits of Dark Leafy Vegetables.”
University of Rochester Medical Center: “Health Encyclopedia: Beta-Carotene.”
University of Vermont: “Blueberries Super Antioxidant.”
U.S. Department of Agriculture: “Fish, salmon, Atlantic, wild, raw.”
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