A High Antioxidant Spice Blend Attenuates Postprandial Insulin and Triglyceride Responses and Increases Some Plasma Measures of Antioxidant Activity in Healthy, Overweight Men
Open Access
- 1 August 2011
- journal article
- research article
- Published by Elsevier in The Journal of Nutrition
- Vol. 141 (8) , 1451-1457
Abstract
There is much interest in the potential of dietary antioxidants to attenuate in vivo oxidative stress, but little characterization of the time courseKeywords
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