Almonds Reduce Biomarkers of Lipid Peroxidation in Older Hyperlipidemic Subjects - Jenkins, David J.A; Kendall, Cyril W.C; Marchie, Augustine; Josse, Andrea R; Nguyen, Tri H; Faulkner, Dorothea A; Lapsley, Karen G; Blumberg, Jeffrey (The Journal of nutrition, 2008)
Keywords: administration & dosage; Aged; Aged, 80 and over; almonds; antioxidant activity; Antioxidants; Antioxidants - administration & dosage; Biological and medical sciences; biomarkers; Biomarkers - blood; blood; cardioprotective effect; cholesteremic effect; Cholesterol; Cholesterol - blood; Cholesterol, HDL; Cholesterol, HDL - blood; Cholesterol, LDL; Cholesterol, LDL - blood; Cross-Over Studies; Diet; dose response; elderly; elderly nutrition; Energy Intake; experimental diets; Feeding. Feeding behavior; Female; food intake; Fundamental and applied biological sciences. Psychology; heart diseases; Humans; hyperlipidemia; Hyperlipidemias; Hyperlipidemias - blood; Lipid Peroxidation; Male; Malondialdehyde; Malondialdehyde - blood; Middle Aged; nutritional intervention; Oxidative Stress; patients; Prunus; Prunus dulcis; Vertebrates: anatomy and physiology, studies on body, several organs or systems; weight loss; Human; Nuts; Almond; Nutrition; Biological marker; Metabolic diseases; Lipids; Hyperlipemia; Dyslipemia; Peroxidation