MODULATION OF OXIDATIVE STRESS BY ROOIBOS IN NORMO INDIVIDUALS Год выпуска: 2010Автор: Ngiambudulu Mbandu FranciscoИздательство: LAP Lambert Academic PublishingСтраниц: 164ISBN: 9783838366227Описание Consumption of sucrose with a meal containing oxidised and oxidisable lipids cause an increase in oxidative stress which is referred to as postprandial oxidative stress. The modulating effect on postprandial oxidative stress by an antioxidant- rich beverage, fermented rooibos (Aspalathus linearis) was compared to that of a commercial soft drink (soda). Both study beverages contained sucrose and were consumed with a standardised fat meal.
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