Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study - Michaličková, Danica; Belović, Miona; Ilić, Nebojša; Kotur-Stevuljević, Jelena; Slanař, Ondřej; Šobajić, Sladjana (Plant foods for human nutrition (Dordrecht), 2019)
Keywords: antihypertensive effect; Antioxidants; Antioxidants - pharmacology; aryldialkylphosphatase; Biomarkers - analysis; Blood pressure; Blood Pressure - drug effects; blood sampling; blood serum; C-reactive protein; Cardiovascular diseases; Cardiovascular Diseases - prevention & control; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cholesterol; copper; Dietary Supplements; Ecology; Enrichment; Female; Food Science; Fruit and Vegetable Juices - analysis; Fruit juices; Fruits; Health risks; Humans; Hypertension; Hypertension - prevention & control; Juices; Lipid metabolism; Lipids; Lipids - analysis; Low density lipoprotein; Male; Metabolism; Middle Aged; Nutrition; Original Paper; oxidants; Oxidation; Oxidative stress; Oxidative Stress - drug effects; Oxidizing agents; Parameters; Paraoxonase; Plant Physiology; polyphenols; Polyphenols - pharmacology; Proteins; Prothrombin; risk reduction; Single-Blind Method; Solanum lycopersicum - chemistry; Thiobarbituric acid; thiobarbituric acid-reactive substances; tomato juice; Tomatoes; vegetable consumption; Polyphenols; Lipids; Human intervention studies; Cardiovascular risk