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Full-Text Articles in Life Sciences
The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume
The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume
Graduate Theses and Dissertations
Postmenopausal osteoporosis is the most prevalent form of osteoporosis and results in fragility fractures. Smoking is one of the major risk factors for osteoporosis and is known to aggravate bone loss in postmenopausal women due to increased oxidative stress and inflammation. Diet-based interventions using berries have shown bone protective affects in animal studies partially due to antioxidant and anti-inflammatory properties of their phenolic compounds. The goal of this research was to determine the effects of antioxidant-rich fruits in the prevention of postmenopausal bone loss. Our first study examined the dose dependent effects of blackberries in preventing bone loss in an …
The Effects Of Phytosterols On Lipoprotein Particle Size, Laura J. Kunces
The Effects Of Phytosterols On Lipoprotein Particle Size, Laura J. Kunces
Master's Theses
Phytosterols (PS) have become a recent popular medication alternative for treatment of hypercholesterolemia and have proven effective. Whether PS decrease risk of cardiovascular disease through other mechanisms, such as lipoprotein particle size and inflammatory markers, remains unclear. PURPOSE: The primary aim of this study was to examine the effects of two forms of PS in milk on lipoprotein particle size, inflammatory markers and fat-soluble vitamins. METHODS: Twenty subjects (13 males, 7 females; age; 55±6.1 years, height; 169±10 cm, weight; 77.9±16.9 kg, BMI; 27.3) consumed 16oz of cow’s milk daily for 12 weeks. The three sequential four-week phases consisted of 2% …
Green Tea As An Agricultural Based Health Promoting Food: The Past Five To Ten Years, Qin-Yin Shi, Vicki Schlegel
Green Tea As An Agricultural Based Health Promoting Food: The Past Five To Ten Years, Qin-Yin Shi, Vicki Schlegel
Department of Food Science and Technology: Faculty Publications
The consumption of tea originated in ancient China over 4000 years ago and is currently the second most popular beverage in the world after water. Tea is an aromatic beverage prepared by pouring hot water over cured leaves of the Camellia sinensis plant. The link between tea intake, most notably green tea, and health has resulted in intense research on the components responsible for preventing the onset of several chronic diseases, including atherosclerosis, cancer, obesity and diabetes. In particular, the high levels of chemically diverse phenols (e.g., phenolic acids, flavonoids) present in tea exhibit potent protective properties against many of …