Plant Foods for Human Nutrition

Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation
pp. 157-160(4)
Authors: Sato, Emiko; Kohno, Masahiro; Hamano, Hamasuke; Niwano, Yoshimi

Relationship Among Antimutagenic, Antioxidant and Enzymatic Activities of Methanolic Extract from Common Beans (Phaseolus vulgaris L)
pp. 161-168(8)
Authors: CARDADOR-MARTÍNEZ, ANABERTA; ALBORES, ARNULFO; BAH, MOUSTAPHA; CALDERÓN-SALINAS, VICTOR; CASTAÑO-TOSTADO, EDUARDO; GUEVARA-GONZÁlEZ, RAMÓN; SHIMADA-MIYASAKA, ARMANDO; LOARCA-PIÑA, GUADALUPE

Amelioration of Hexachlorocyclohexane-Induced Oxidative Stress by Amaranth Leaves in Rats
pp. 169-173(5)
Authors: ANILAKUMAR, K.; KHANUM, FARHATH; SANTHANAM, K.

Increased Level of Tetrahydro-β-Carboline Derivatives in Short-Term Fermented Garlic
pp. 175-178(4)
Authors: SATO, EMIKO; KOHNO, MASAHIRO; NIWANO, YOSHIMI

Dietary Onion Intake as Part of a Typical High Fat Diet Improves Indices of Cardiovascular Health Using The Mixed Sex Pig Model
pp. 179-185(7)
Authors: GABLER, NICHOLAS; OSROWSKA, EWA; IMSIC, MICHEAL; EAGLING, DAVID; JOIS, MARK; TATHAM, BRENDAN; DUNSHEA, FRANK

Antioxidant Activity of Phenolics Compounds From Sugar Cane (Saccharum officinarum L.) Juice
pp. 187-192(6)
Authors: Maurício Duarte-Almeida, Joaquim; Novoa, Alexis; Linares, Adyary; Lajolo, Franco; Inés Genovese, Maria