Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress
Silvia Valtueña, Nicoletta Pellegrini, Laura Franzini, Marta A. Bianchi, Diego Ardigò, Daniele Del Rio, PierMarco Piatti, Francesca Scazzina, Ivana Zavaroni, Furio Brighenti
Research output: Contribution to journal › Article › peer-review
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