Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease

Functional foods that provide benefits beyond their traditional nutritional value have attracted much interest. Aim of the study was to evaluate the nutritional and the functional properties of a frozen ready-to-eat soup containing barley and pigmented vegetables. Both glycaemic index and the glycea...

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Veröffentlicht in:	Journal of Clinical Biochemistry and Nutrition 2015, Vol.57(1), pp.66-73
Hauptverfasser:	Bacchetti, Tiziana, Tullii, Domenico, Masciangelo, Simona, Gesuita, Rosaria, Skrami, Edlira, Brugè, Francesca, Silvestri, Sonia, Orlando, Patrick, Tiano, Luca, Ferretti, Gianna
Format:	Artikel
Sprache:	eng
Schlagworte:	carotenoids functional food glyceamic index Original oxidative stress oxidized-LDL
Online-Zugang:	Volltext
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