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Cambridge University Press

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Bioavailability and antioxidant capacity of plant extracts rich in polyphenols, given as a single acute dose, in sheep made highly susceptible to lipoperoxidation

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Antioxidant capacity, polyphenol content and iron bioavailability from algae (Ulva sp., Sargassum sp. and Porphyra sp.) in human subjects

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Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet*

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Antioxidant enzyme activity in the muscles of calves depleted of vitamin E or selenium or both

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