Читать книгу - "Живи долго! Научный подход к долгой молодости и здоровью - Майкл Грегер"

of prospective studies. Int J Epidemiol. 2017;46(3):1029–56. https://pubmed.ncbi.nlm.nih.gov/28338764/

6925

Hernandez-Marin E, Galano A, Martínez A. Cis carotenoids: colorful molecules and free radical quenchers. J Phys Chem B. 2013;117(15):4050–61. https://pubmed.ncbi.nlm.nih.gov/23560647/

6926

Carlsen MH, Halvorsen BL, Holte K, et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J. 2010;9:3. https://pubmed.ncbi.nlm.nih.gov/20096093/

6927

Souza-Monteiro JR, Arrifano GPF, Queiroz AIDG, et al. Antidepressant and antiaging effects of açaí (Euterpe oleracea Mart.) in mice. Oxid Med Cell Longev. 2019;2019:3614960. https://pubmed.ncbi.nlm.nih.gov/31428223/

6928

Peixoto HS, Roxo M, Krstin S, Röhrig T, Richling E, Wink M. An anthocyanin-rich extract of acai (Euterpe precatoria Mart.) increases stress resistance and retards aging-related markers in Caenorhabditis elegans. J Agric Food Chem. 2016;64(6):1283–90. https://pubmed.ncbi.nlm.nih.gov/26809379/

6929

Sun X, Seeberger J, Alberico T, et al. Açai palm fruit (Euterpe oleracea Mart.) pulp improves survival of flies on a high fat diet. Exp Gerontol. 2010;45(3):243–51. https://pubmed.ncbi.nlm.nih.gov/20080168/

6930

Mertens-Talcott SU, Rios J, Jilma-Stohlawetz P, et al. Pharmacokinetics of anthocyanins and antioxidant effects after the consumption of anthocyanin-rich acai juice and pulp (Euterpe oleracea Mart.) in human healthy volunteers. J Agric Food Chem. 2008;56(17):7796–802. https://pubmed.ncbi.nlm.nih.gov/18693743/

6931

Kanner J, Lapidot T. The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants. Free Radic Biol Med. 2001;31(11):1388–95. https://pubmed.ncbi.nlm.nih.gov/11728810/

6932

Macho-González A, Garcimartín A, López-Oliva ME, et al. Can meat and meat-products induce oxidative stress? Antioxidants (Basel). 2020;9(7):638. https://pubmed.ncbi.nlm.nih.gov/32698505/

6933

Gorelik S, Kanner J, Schurr D, Kohen R. A rational approach to prevent postprandial modification of LDL by dietary polyphenols. J Funct Foods. 2013;5(1):163–9. https://www.sciencedirect.com/science/article/pii/S1756464612001466?via%3Dihub

6934

Ayala A, Muñoz MF, Argüelles S. Lipid peroxidation: production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal. Oxid Med Cell Longev. 2014;2014:360438. https://pubmed.ncbi.nlm.nih.gov/24999379/

6935

Haddad E, Jambazian P, Karunia M, Tanzman J, Sabaté J. A pecan-enriched diet increases ¿-tocopherol/cholesterol and decreases thiobarbituric acid reactive substances in plasma of adults. Nutr Res. 2006;26(8):397–402. https://www.researchgate.net/publication/237724081_A_pecan-enriched_diet_increases_g-tocopherolcholesterol_and_decreases_thiobarbituric_acid_reactive_substances_in_plasma_of_adults

6936

Carlsen MH, Halvorsen BL, Holte K, et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J. 2010 Jan 22;9:3. https://pubmed.ncbi.nlm.nih.gov/20096093/

6937

Li Z, Henning SM, Zhang Y, et al. Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations. Am J Clin Nutr. 2010;91(5):1180–4. https://pubmed.ncbi.nlm.nih.gov/20335545/

6938

Gobert M, Rémond D, Loonis M, Buffière C, Santé-Lhoutellier V, Dufour C. Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion. Food Funct. 2014;5(9):2166–74. https://pubmed.ncbi.nlm.nih.gov/25029433/

6939

Di Renzo L, Carraro A, Valente R, Iacopino L, Colica C, De Lorenzo A. Intake of red wine in different meals modulates oxidized LDL level, oxidative and inflammatory gene expression in healthy people: a randomized crossover trial. Oxid Med Cell Longev. 2014;2014:681318. https://pubmed.ncbi.nlm.nih.gov/24876915/

6940

Natella F, Macone A, Ramberti A, et al. Red wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot study. Br J Nutr. 2011;105(12):1718–23. https://pubmed.ncbi.nlm.nih.gov/21294933/

6941

Mellor DD, Hamer H, Smyth S, Atkin SL, Courts FL. Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations. Am J Clin Nutr. 2010;92(4):996–7; author reply 997. https://pubmed.ncbi.nlm.nih.gov/20720254/

6942

Li Z, Henning SM, Zhang Y, et al. Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations. Am J Clin Nutr. 2010;91(5):1180–4. https://pubmed.ncbi.nlm.nih.gov/20335545/

6943

Zhang Y, Henning SM, Lee RP, et al. Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking. Int J Food Sci Nutr. 2015;66(3):260–5. https://pubmed.ncbi.nlm.nih.gov/25582173/

6944

Gorelik S, Kanner J, Schurr D, Kohen R. A rational approach to prevent postprandial modification of LDL by dietary polyphenols. J Funct Foods. 2013;5(1):163–9. https://www.sciencedirect.com/science/article/pii/S1756464612001466?via%3Dihub

6945

Kanner J, Gorelik S, Roman S, Kohen R. Protection by polyphenols of postprandial human plasma and low-density lipoprotein modification: the stomach as a bioreactor. J Agric Food Chem. 2012;60(36):8790–6. https://pubmed.ncbi.nlm.nih.gov/22530973/

6946

Urquiaga I, Ávila F, Echeverria G, Perez D, Trejo S, Leighton F. A Chilean berry concentrate protects against postprandial oxidative stress and increases plasma antioxidant activity in healthy humans. Oxid Med Cell Longev. 2017;2017:8361493. https://pubmed.ncbi.nlm.nih.gov/28243359/

6947

Martini S, Conte A, Bottazzi S, Tagliazucchi D. Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion. Int J Food Sci Nutr. 2020;71(4):424–39. https://pubmed.ncbi.nlm.nih.gov/31610682/

6948

Tirosh O, Shpaizer A, Kanner J. Lipid peroxidation in a stomach medium is affected by dietary oils (olive/fish) and antioxidants: the Mediterranean versus Western diet. J Agric Food Chem. 2015;63(31):7016–23. https://pubmed.ncbi.nlm.nih.gov/26165509/

6949

Martini S, Cavalchi M, Conte A, Tagliazucchi D. The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat. Food Res Int. 2018;109:82–90. https://pubmed.ncbi.nlm.nih.gov/29803495/

6950

Sebastian RS, Enns CW, Goldman JD, Hoy MK, Moshfegh AJ. Salad consumption in the U.S.: what we eat in America, NHANES 2011–2014. Food Surveys Research Group, Dietary Data Brief No. 19. https://www.ars.usda.gov/ARSUserFiles/80400530/pdf/DBrief/19_Salad_consumption_2011_2014.pdf. Published February 2018. Accessed October 12, 2022.; https://www.ars.usda.gov/research/publications/publication/?seq№ 115=350651

6951

Eastman P. New research on antioxidants shows surprising role for coffee. Oncology Times. 2005;27(20):39–40. https://journals.lww.com/oncology-times/fulltext/2005/10250/new_research_on_antioxidants_shows_surprising_role.32.aspx

6952

Kanner J, Selhub J, Shpaizer A, Rabkin B, Shacham I, Tirosh O.