EFFECT OF MICROWAVE IRRADIATION VS HEATING BY CONVENTIONAL METHOD ON THE IN VITRO DIGESTIBILITY OF BOVINE WHEY I. Bouchikhi Ann Nutr Metab 2013;63(suppl 1):1873 Thermal processing of milk, is a common practice. Heating induces several chemical and physical changes in whey proteins. Microwave irradi...
ANTIOXIDANT PROPERTIES OF ILEX PARAGUARIENSIS M. Erben Ann Nutr Metab 2013;63(suppl 1):1646 Yerba mate (Ilex paraguariensis) beverages have been consumed as popular infusions in South America for years. This plant attracts the scientific community for its beneficial effects on health . The aim of t...
THE EFFECTS OF GREEN TEA CATECHIN ON LDL OXIDATION AND ENDOTHELIAL FUNCTION IN HEALTHY SUBJECTS N. Sugihara Ann Nutr Metab 2013;63(suppl 1):1603 Epidemiological studies suggest that green tea consumption is associated with a reduced risk of cardiovascular disease . We have demonstrated the inhibito...
ACUTE EFFECTS OF CHLOROGENIC ACID ON NITRIC OXIDE STATUS, ENDOTHELIAL FUNCTION AND BLOOD PRESSURE IN HEALTHY VOLUNTEERS: A RANDOMISED TRIAL C. Bondonno Ann Nutr Metab 2013;63(suppl 1):1598 Background and objectives: There is mounting evidence that specific dietary polyphenols can enhance vascular h...
