Search Results

11 - 12 of 12 items :

  • type 2 diabetes mellitus x
  • Plant Science x
Clear All
Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review

. Agric. Res., 2013, 8 (24), 3107–3112. 65. Sadoudi R., Ammouche A., Ali A.D., Thermal oxidative alteration of sunflower oil. Afr. J. Food Sci., 2014, 8 (3), 116–121. 66. Salar A., Faghih S., Pishdad G.R., Rice bran oil and canola oil improve blood lipids compared to sunflower oil in women with type-2 diabetes: a randomized, single-blind controlled trial. J. Clin. Lipidol., 2016, 10, 299–305. 67. Sayon-Orea C., Bes-Rastrollo M., Basterra-Gortari F.J. et al. , Consumption of fried foods and weight gain in a Mediterranean cohort: the SUN project. Nutr

Open access
The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

. Trends Food Sci. Tech. 19: 94-101. Winkel-Shirley B., 2002. Biosynthesis of flavonoids and effects of stress. Curr. Opin. Plant Biol. 5: 218. Włodarek D., Głąbska D., 2010. Vegetables and fruits consumption by individuals with diabetes mellitus type 2. Practical Diabet. 11(6): 221-229. Yuita K., Kihou N., Yabusaki S., Takahashi Y., Saitoh T., Tsumura A., Ichihashi H., 2005. Behavior of iodine in a forest plot, an upland field and a paddy field in the upland area of Tsukuba, Japan. Iodine concentration in precipitation

Open access